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Spicy Korean Ground Beef with Cucumber Salad

Delicious Spicy Korean Ground Beef with Cucumber Salad Delight

Experience the vibrant flavors of Spicy Korean Ground Beef with Cucumber Salad, a quick and healthy meal perfect for any night.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb Ground Beef Can swap with ground turkey for a leaner alternative.
  • 4 tbsp Soy Sauce Use tamari if gluten-free.
  • 2 tbsp Sesame Oil Olive oil can be used for a lighter flavor.
  • 2 tbsp Gochujang (Korean chili paste) Can substitute with sriracha or a mix of red pepper flakes and miso.
  • 1 tbsp Brown Sugar Consider erythritol or honey for a low-carb choice.
  • 3 cloves Garlic (minced) Fresh garlic is recommended.
  • 1 tbsp Fresh Ginger (minced) Ground ginger can substitute at a 1:2 ratio.
For the Cucumber Salad
  • 3 tbsp Rice Vinegar Apple cider vinegar can be a substitute.
  • 1 medium Cucumber (thinly sliced) Any crisp variety is suitable.
  • 2 tblsp Green Onions (chopped + garnish) Chives or shallots can be used.
  • 1 tbsp Sesame Seeds Chopped nuts can replace if needed.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. In a large skillet, heat over medium-high heat for about 2 minutes until hot. Add the ground beef, breaking it apart with a spatula as it cooks. Continue to cook for 5-7 minutes, stirring occasionally until the beef is browned and no longer pink. If there’s excess fat, drain it off to keep the dish lean and flavorful.
  2. Lower the heat to medium and stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and fresh ginger. Cook for an additional 3-4 minutes, stirring constantly until the mixture is well combined and the sauce thickens slightly.
  3. While the beef finishes cooking, grab a separate bowl and combine your thinly sliced cucumbers, rice vinegar, and a pinch of salt. Toss the cucumbers gently, and allow them to sit for 5 minutes.
  4. Arrange the spicy Korean ground beef on a serving plate, top with the cucumber salad, and sprinkle sesame seeds and chopped green onions on top before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 8mgCalcium: 30mgIron: 2mg

Notes

Adjust the spice level to suit your taste by varying the amount of gochujang. Store cooked beef separately from the cucumber salad to maintain freshness.

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