Spicy Korean Ground Beef with Cucumber Salad Recipe | Easy Asian Dinner
Savory, spicy, and refreshing—this Korean ground beef with cucumber salad is the perfect balance of bold flavor and crisp freshness. Quick to make and full of taste, it’s ideal for weeknight dinners, meal prep, or when you’re craving an easy Asian-inspired dish.
Equipment
- Skillet or wok
- Mixing bowls
- Knife + cutting board
- Whisk
- Serving bowls
Ingredients
For the beef:
- 1 lb ground beef (lean preferred)
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp sugar (optional)
- 2 scallions, chopped
For the cucumber salad:
- 2 medium cucumbers, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp chili flakes (optional)
- 1 tbsp sesame seeds
- Pinch of salt
Instructions
- Prepare cucumber salad: Slice cucumbers thinly. Toss with rice vinegar, sesame oil, chili flakes, sesame seeds, and salt. Chill while cooking beef.
- Cook beef: Heat sesame oil in a skillet. Add garlic and ginger, sauté until fragrant. Add ground beef, breaking it up as it cooks.
- Season: Stir in soy sauce, gochujang, and sugar. Cook until beef is browned and coated in sauce.
- Assemble: Serve beef over rice or noodles. Top with cucumber salad. Garnish with scallions and sesame seeds.
Notes
- For authentic flavor: Use gochujang—it adds depth and heat.
- Make-ahead: Cook beef in advance; prepare cucumber salad fresh for crispness.
- Variations: Swap beef for chicken, turkey, or tofu. Add rice or noodles for a complete bowl.
- Tip: Salt cucumbers lightly before dressing to prevent sogginess.