Spicy Korean Ground Beef with Cucumber Salad delights all! Recipe
Spicy Korean Ground Beef with Cucumber Salad is a flavorful Korean dish that combines spicy ground beef with a refreshing cucumber salad, creating a perfect balance of heat and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Ground Beef:
- 1 pound ground beef
Seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon brown sugar or erythritol for a low-carb option
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon rice vinegar
- 1 tablespoon green onions, chopped (plus more for garnish)
Cucumber Salad:
- 1 medium cucumber, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Cook Ground Beef: In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Season the Beef: Add the soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger to the skillet. Stir well to combine and cook for an additional 3-4 minutes until the sauce thickens slightly. Remove from heat.
- Prepare Cucumber Salad: In a separate bowl, combine the sliced cucumber, rice vinegar, and a pinch of salt. Toss to coat and let it sit for about 5 minutes to soften slightly.
- Serve: Place the spicy ground beef on a plate, top with cucumber salad, and sprinkle with sesame seeds and chopped green onions.
Notes
- For a milder version, reduce the amount of gochujang or substitute it with sriracha.
- You can also add shredded carrots or bell peppers to the beef mixture for extra veggies and color.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 5g
- Protein: 25g
