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Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe - Featured Image

Spicy Korean Ground Beef with Refreshing Cucumber Salad Recipe

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Learn how to make delicious Spicy Korean Ground Beef with Cucumber Salad. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients—fresh, vibrant vegetables and quality ground beef really make a difference. When I shop, I look for cucumbers that are firm and bright green, and lean ground beef to keep the dish light but flavorful. The pantry staples like soy sauce and gochujang (Korean chili paste) bring authentic depth, but if you’re new to Korean cooking, feel free to adjust the spice level to your liking.

  • 1 lb (450g) lean ground beef
  • 2 tablespoons gochujang (Korean chili paste) – adjust to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons brown sugar
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 large cucumber, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar (or honey)
  • 1 teaspoon toasted sesame seeds
  • 2 green onions, thinly sliced
  • Cooked jasmine rice or steamed rice, for serving

Substitution tips: If you can’t find gochujang, a mix of chili paste and a touch of miso can work in a pinch. For the cucumber salad, English cucumbers or Persian cucumbers are great alternatives. Ground turkey or chicken can substitute for beef if you prefer a leaner option.

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
  2. Lower the heat to medium. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
  3. Add the gochujang, soy sauce, brown sugar, sesame oil, and red pepper flakes (if using). Stir well to combine and let the sauce thicken slightly, about 2-3 minutes.
  4. While the beef simmers, prepare the cucumber salad by tossing the thinly sliced cucumbers with rice vinegar, sugar, and a pinch of salt. Let it sit for 10 minutes to marinate and develop flavor.
  5. Serve the spicy Korean ground beef over a bed of warm jasmine rice. Top with the cucumber salad, green onions, and a sprinkle of toasted sesame seeds for an added crunch.

Pro tip: I like to keep the pan hot but not smoking to avoid drying out the beef. That balance keeps the meat juicy and tender every time.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/spicy-korean-ground-beef-with-cucumber-salad/