Ingredients
Scale
Gathering your ingredients is the first step towards a delicious meal. Here’s what you’ll need:
- 1 pound ground beef
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon sesame seeds
- 2 green onions, sliced
- Cooked rice, to serve
If you don’t have gochujang on hand, a mix of sriracha and a bit of miso paste can create a decent substitute. For a low-sodium option, use low-sodium soy sauce. I’ve learned over time that adaptability is key, especially when the pantry isn’t fully stocked!
Instructions
Let’s get cooking! Follow these simple steps:
- Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Drain excess fat if necessary, then stir in the gochujang, soy sauce, honey, sesame oil, garlic, and ginger. Cook for another 2-3 minutes until the beef is well coated and fragrant.
- Meanwhile, in a bowl, combine the cucumber slices with rice vinegar, sugar, and salt. Toss well and let it sit to marinate while the beef finishes cooking.
- Transfer the beef to a serving dish and sprinkle with sesame seeds and green onions.
- Serve the spicy beef over cooked rice alongside the cucumber salad, and enjoy!
Pro tip: If you’re like me and crave a little extra heat, add a dash more gochujang or top with a few red chili flakes. Cooking should always invite a bit of personal flair!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spicy Korean Ground Beef with Cucumber Salad, recipe, cooking, food
