If you’re craving something quick, savory, and packed with Korean flavors, this Spicy Korean Ground Beef with Cucumber Salad Recipe is exactly what you need. It’s perfect for busy weeknights when you want bold taste without fuss, plus that refreshing cucumber salad adds a cool, crunchy contrast you’ll love.
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Why You’ll Love This Spicy Korean Ground Beef with Cucumber Salad Recipe
This dish balances spicy, savory, and sweet notes with a burst of freshness from the cucumber salad—making each bite exciting yet approachable. It comes together quickly with ingredients you probably already have on hand. If you’re like me, wanting something comforting but bright, this recipe hits all the right spots.
- Texture you want: Juicy ground beef with a crisp, refreshing cucumber crunch
- Flavor that pops: Umami-rich soy sauce and fiery gochujang balanced by a touch of sweetness
- Everyday ingredients: Simple pantry staples and fresh produce you can find anywhere
- Works for any night: Weeknight dinner, lunch prep, or a quick meal when you need it most
Ingredient Spotlight
Understanding your ingredients helps this Spicy Korean Ground Beef with Cucumber Salad Recipe shine every time. Each component has a role—from the chili paste that adds that fiery Korean kick to the cucumber salad that refreshes your palate.
- Ground beef: Choose 80/20 for a good balance of flavor and juiciness
- Gochujang: Korean chili paste that brings heat and savoriness—don’t skip it!
- Cucumber: Thin slices soften gently but still stay crisp for contrast
Seasonality & Sourcing
Look for fresh, firm cucumbers—English or Persian cucumbers have fewer seeds and thinner skin, making them ideal here. Ground beef is typically easy to find year-round, but opt for fresh from the butcher or trusted source for best texture. Gochujang is now widely available in grocery stores, especially in the international aisle or Asian markets. If you’re on a budget, you can buy smaller jars since a little goes a long way.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by getting your ingredients ready—mince the garlic and ginger, slice the cucumber paper-thin, and chop the green onions. Preheat your skillet over medium-high heat so it’s nice and hot when you add the beef. Avoid crowding the pan as it steams rather than browns, so cook in batches if needed. Browning the beef properly is crucial for that deep flavor we want.
Step 2 — Cook & Build Flavor
Toss the beef into the hot pan and break it apart with your spatula. You’ll notice it changing from pink to golden brown in about 5 to 7 minutes. Don’t forget to drain excess fat if it pools in the pan—it keeps the dish from being greasy. Then add your soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger. Stir and cook another 3 to 4 minutes until the sauce thickens slightly and coats the beef beautifully. If the sauce gets too thick or sticky, splash in a bit of water; if too loose, let it simmer a touch longer.
Step 3 — Finish & Rest
While the beef cooks, combine the cucumber slices with rice vinegar and a pinch of salt in a bowl. Let it rest and soften slightly for about 5 minutes—that’s enough time for the vinegar to mellow the cucumbers' rawness without leaving them soggy. When serving, spoon the spicy beef onto plates, top with the cucumber salad, and finish with sesame seeds and green onions for that irresistible crunch and color contrast.
Troubleshooting Spicy Korean Ground Beef with Cucumber Salad Recipe
If your beef ends up too dry, try lowering the heat slightly next time and stirring more gently to keep moisture in. For blandness, a splash of extra soy sauce or a pinch more brown sugar balances out the flavors. Soggy cucumbers mean they rested too long—5 minutes is the sweet spot. If the gochujang isn’t spicy enough for you, add a bit of chili flakes or extra paste gradually to avoid overpowering.
Pro Tips
I love making this recipe because it’s forgiving and quick, but there are a few tricks I’ve learned along the way that help you get it just right every time.
- Heat control: Keep the skillet hot at first to brown well; then reduce the heat when adding sauces to avoid burning.
- Timing window: The sauce thickens fast; stir frequently once you add the gochujang mixture to prevent sticking.
- Make-ahead move: Prepare the cucumber salad a bit earlier, but toss it right before serving to keep the crispness.
- Avoid this pitfall: Don’t skip draining excess fat, or the dish feels greasy instead of balanced.
Variations & Substitutions
If you’re looking to tweak this Spicy Korean Ground Beef with Cucumber Salad Recipe, it’s easy to swap ingredients or adjust the heat. Try ground turkey or chicken for a lighter option, or add more veggies like shredded carrots or sliced bell peppers to bulk it up. For a low-carb twist, ditch brown sugar and use erythritol or monk fruit sweetener instead.
Great Debates
One common question I get is whether to cook this with oil or just the fat from the meat. I prefer starting with leaner beef and adding sesame oil at the end for flavor—it lets you control the richness without drowning the dish. Also, some people wonder if the cucumber salad belongs on top or on the side; I’m team “on top” because those flavors mingle beautifully when eaten together, but it’s up to you.
Make-Ahead, Storage & Freezing
You can store leftover Spicy Korean Ground Beef with Cucumber Salad Recipe in an airtight container in the fridge for up to 3 days. Keep the cucumber salad separate if you want to maintain its crunch. For freezing, freeze the beef portion only in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove. I don’t recommend freezing the cucumber salad as it gets watery when thawed.
Yield & Conversions
This recipe comfortably serves 3 to 4 people with 1 pound (about 450g) of ground beef. To double, simply multiply all ingredients by two; for half, just halve them. The seasoning ratios hold up well even when you scale, making it easy to adjust for meal prep or a crowd.
Serving Ideas & Pairings
Serve this spicy ground beef over steamed rice or cauliflower rice for a comforting bowl. It’s also fantastic wrapped in lettuce leaves for a fresh hand-held bite. A quick drizzle of extra sesame oil or a sprinkle of chili flakes amps things up. Keep some kimchi or pickled radish on the side for that traditional Korean accompaniment that ties everything together.
FAQs
Yes! Just swap regular soy sauce for tamari or coconut aminos to keep it gluten-free without sacrificing flavor.
The gochujang provides a moderate level of spice with some sweetness. You can reduce heat by using less or add chili flakes for more kick depending on your preference.
You can prep it ahead but toss right before serving to keep the cucumbers crisp and avoid sogginess.
Absolutely! The ground beef keeps well in the fridge for a few days and pairs nicely with rice or lettuce wraps for easy lunches.
Notes, Tools & Special Equipment
A good non-stick or stainless steel skillet around 10-12 inches works best for browning the beef evenly. A sharp knife ensures clean, thin cucumber slices and green onion cuts. No special equipment is needed—just a simple bowl to toss the cucumber salad and a spatula for breaking up the beef. I often keep gochujang refrigerated after opening to maintain its vibrant flavor.
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Spicy Korean Ground Beef with Cucumber Salad Recipe
This Spicy Korean Ground Beef with Cucumber Salad is a quick and flavorful dish featuring savory ground beef cooked with traditional Korean ingredients like gochujang and sesame oil, paired with a refreshing cucumber salad dressed in rice vinegar. Perfect for a satisfying weeknight dinner, this recipe balances spicy, sweet, and tangy flavors with a crisp side that brightens the plate.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Carb
Ingredients
Ground Beef Mixture
- 1 pound ground beef
- 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 tablespoon green onions chopped (plus more for garnish)
Cucumber Salad
- 1 medium cucumber thinly sliced
- 1 teaspoon rice vinegar
- Pinch of salt
- 1 tablespoon sesame seeds
Instructions
- Cook the beef: In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 7 minutes. Drain excess fat if necessary.
- Add seasonings: Add soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and minced ginger to the skillet. Stir well to combine and cook for an additional 4 minutes until the sauce thickens slightly. Remove from heat.
- Prepare cucumber salad: In a separate bowl, combine the thinly sliced cucumber, rice vinegar, and a pinch of salt. Toss to coat and let it sit for about 5 minutes to soften slightly and develop flavor.
- Serve: Plate the spicy ground beef, top it with the cucumber salad, and sprinkle with sesame seeds and additional chopped green onions for garnish.
Notes
- Use erythritol instead of brown sugar for a low-carb, diabetic-friendly option.
- Drain excess fat from the cooked beef to reduce greasiness and make it lighter.
- Thinly slicing the cucumber ensures it soaks up the vinegar dressing quickly.
- Adjust the amount of gochujang to control the spice level according to your preference.
- This dish pairs well with steamed rice or lettuce wraps for a low-carb alternative.
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