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Spicy Korean Ground Beef with Cucumber Salad – A Bold & Balanced Weeknight Meal

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Savory, spicy Korean-style ground beef paired with a crisp cucumber salad over rice — a quick, bold, and balanced meal.

Ingredients

Scale

For the Beef:

  • 1 lb ground beef

  • 2 cloves garlic, minced

  • 1 tsp grated ginger

  • 2½ tbsp soy sauce

  • 1½ tbsp gochujang

  • 1 tbsp brown sugar

  • 1 tsp sesame oil

  • Oil for cooking (if needed)

For the Cucumber Salad:

  • 2 Persian cucumbers (or 1 English), thinly sliced

  • 1 tbsp rice vinegar

  • 1 tsp soy sauce

  • 1 tsp sesame oil

  • ½ tsp sugar

  • Pinch of salt

  • Optional: red pepper flakes

Toppings & Base:

  • Cooked white or brown rice

  • Sliced green onions

  • Sesame seeds

  • Optional: fried egg, kimchi, lettuce leaves

Instructions

  • Mix cucumber salad ingredients in a bowl and chill.

  • Brown ground beef in a skillet. Drain fat.

  • Add garlic, ginger, soy sauce, gochujang, sugar, and sesame oil. Cook until thickened.

  • Assemble bowls with rice, beef, cucumber salad, and toppings.

Notes

  • Swap beef with tofu or mushrooms for a vegan version.

  • Adjust gochujang for more or less heat.

  • Make ahead and store up to 3 days.

Find it online: https://simplehomeflavors.com/spicy-korean-ground-beef-with-cucumber-salad-a-bold-balanced-weeknight-meal/