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Korean Ground Beef with Cucumber Salad in a cast iron skillet.

Korean Ground Beef & Cucumber Salad

A quick and spicy Korean ground beef dish served with a refreshing cucumber salad. Ready in 30 minutes and high in protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Korean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp Korean gochujang paste adjust for spice level
  • 1 cup firm cucumbers diced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil plus extra for drizzling
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame seeds optional

Equipment

  • large skillet
  • mixing bowl

Method
 

  1. Mince garlic and ginger, then dice cucumbers into bite-sized pieces.
  2. Heat a large skillet over medium-high heat. Add ground beef and cook until browned (about 5 minutes).
  3. Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
  4. Mix in gochujang paste, soy sauce, and sesame oil; stir well until heated through.
  5. For the cucumber salad, combine diced cucumbers with rice vinegar and sprinkle with sesame seeds; toss gently.
  6. Serve the spicy beef mixture alongside the cucumber salad, drizzling more sesame oil if desired.

Notes

Gochujang Paste: Key for authentic flavor. Ground Beef: Grass-fed is a great choice. Store leftovers in an airtight container for up to 3 days.
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