Cooking can sometimes feel like a race against the clock, especially on those busy weeknights. That’s where this Spicy Korean Ground Beef with Cucumber Salad comes in, ready to save the day! This dish is not just a meal; it’s a delightful experience that combines bold flavors with a refreshing crunch. Whether you’re looking to impress your loved ones or simply want a quick, satisfying dinner, this recipe has got you covered. With just a handful of ingredients and minimal prep time, you’ll be savoring every bite in no time!
Why You’ll Love This Spicy Korean Ground Beef with Cucumber Salad
This Spicy Korean Ground Beef with Cucumber Salad is a game-changer for your dinner routine. It’s quick to whip up, taking just 25 minutes from start to finish. The combination of savory beef and crisp cucumber creates a flavor explosion that’s hard to resist. Plus, it’s versatile enough to please picky eaters while still being healthy. You’ll find yourself making this dish again and again!
Ingredients for Spicy Korean Ground Beef with Cucumber Salad
Gathering the right ingredients is the first step to creating this mouthwatering dish. Here’s what you’ll need:
Ground Beef: The star of the show! Choose lean ground beef for a healthier option.
Soy Sauce: This adds a savory depth to the dish. Opt for low-sodium if you’re watching your salt intake.
Sesame Oil: A little goes a long way. It brings a nutty flavor that complements the beef beautifully.
Gochujang: This Korean chili paste is what gives the dish its signature heat. Adjust the amount based on your spice tolerance.
Brown Sugar: Balances the heat with a touch of sweetness. For a low-carb option, erythritol works well.
Garlic: Freshly minced garlic adds aromatic flavor. You can’t go wrong with garlic!
Fresh Ginger: A hint of ginger enhances the dish’s complexity. Use fresh for the best taste.
Rice Vinegar: This adds a tangy kick to the cucumber salad, brightening the overall flavor.
Green Onions: Chopped green onions add freshness and a pop of color. Save some for garnish!
Cucumber: Thinly sliced, it provides a refreshing crunch that contrasts perfectly with the spicy beef.
Sesame Seeds: These are optional but add a delightful crunch and visual appeal when sprinkled on top.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Spicy Korean Ground Beef with Cucumber Salad
Now that you have your ingredients ready, let’s dive into the cooking process! This Spicy Korean Ground Beef with Cucumber Salad is straightforward and quick, making it perfect for any night of the week. Follow these simple steps to create a dish that’s bursting with flavor.
Step 1: Brown the Ground Beef
Start by heating a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks. You want it to brown evenly, which should take about 5-7 minutes. If there’s excess fat, drain it off to keep the dish lean and delicious.
Step 2: Add the Flavorful Ingredients
Once the beef is browned, it’s time to amp up the flavor! Add soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and ginger to the skillet. Stir everything together, letting it cook for another 3-4 minutes. You’ll notice the sauce thickening, creating a rich, spicy coating for the beef.
Step 3: Prepare the Cucumber Salad
While the beef is cooking, grab a separate bowl for the cucumber salad. Combine the thinly sliced cucumber, rice vinegar, and a pinch of salt. Toss everything to coat the cucumber slices evenly. Let it sit for about 5 minutes; this will soften the cucumbers and enhance their flavor.
Step 4: Serve the Dish
Now for the fun part! Plate the spicy ground beef, making sure to pile it high. Top it generously with the cucumber salad for that refreshing crunch. Finally, sprinkle sesame seeds and chopped green onions on top for a beautiful finish. Enjoy your creation!
Tips for Success
Use a non-stick skillet to prevent the beef from sticking and make cleanup easier.
Don’t rush the browning process; it adds depth to the flavor.
Adjust the gochujang to suit your spice preference; start small if you’re unsure.
Let the cucumber salad sit for a few minutes to enhance its flavor.
Feel free to add extra veggies like bell peppers for more color and nutrition.
Equipment Needed
Large Skillet: A non-stick skillet works best, but any large pan will do.
Spatula: Use a wooden or silicone spatula to break apart the beef.
Mixing Bowl: A medium-sized bowl for the cucumber salad is essential.
Measuring Spoons: Handy for precise ingredient measurements.
Variations
Protein Swap: Try using ground turkey or chicken for a leaner option. They absorb flavors well and keep the dish light.
Vegetarian Version: Substitute the ground beef with crumbled tofu or tempeh. Add extra spices to enhance the flavor.
Spicy Twist: For an extra kick, toss in some sliced jalapeños or a dash of chili flakes to the beef mixture.
Low-Carb Delight: Serve the beef in lettuce wraps instead of rice or with a side of cauliflower rice for a low-carb meal.
Extra Veggies: Incorporate shredded carrots, bell peppers, or snap peas into the beef mixture for added color and nutrition.
Serving Suggestions
Steamed Rice: Serve the spicy beef over a bed of fluffy white or brown rice to soak up the delicious sauce.
Kimchi: Pair with a side of kimchi for an authentic Korean experience.
Cold Beer: Enjoy with a cold lager or a light beer to balance the spice.
Fresh Herbs: Garnish with cilantro or mint for an extra burst of flavor.
FAQs about Spicy Korean Ground Beef with Cucumber Salad
Can I make this dish ahead of time? Absolutely! You can prepare the spicy Korean ground beef in advance and store it in the fridge for up to three days. Just reheat it on the stove before serving. The cucumber salad is best made fresh, but you can slice the cucumbers ahead of time and mix them with the dressing just before serving.
What can I substitute for gochujang? If you don’t have gochujang on hand, sriracha is a great alternative. It won’t have the same depth of flavor, but it will still add a nice kick. You can also mix red pepper flakes with a bit of miso paste for a similar effect.
Is this recipe suitable for meal prep? Definitely! This spicy Korean ground beef with cucumber salad is perfect for meal prep. Portion it out into containers for easy grab-and-go lunches or dinners throughout the week. Just keep the cucumber salad separate until you’re ready to eat to maintain its crunch.
Can I make this dish spicy without gochujang? Yes! If you want to amp up the heat without gochujang, consider adding fresh chopped chilies or a sprinkle of cayenne pepper to the beef mixture. Adjust the amount to suit your spice tolerance.
What sides pair well with this dish? This dish pairs wonderfully with steamed rice, kimchi, or even a simple side of sautéed vegetables. A cold beer or a refreshing iced tea can also complement the flavors beautifully!
Final Thoughts
Cooking this Spicy Korean Ground Beef with Cucumber Salad is more than just preparing a meal; it’s about creating a moment of joy. The vibrant flavors and textures come together to make every bite a delightful experience. Whether you’re sharing it with family or enjoying it solo, this dish brings a sense of satisfaction that’s hard to beat. Plus, it’s quick and easy, making it perfect for any night of the week. So, roll up your sleeves, embrace the spice, and let this recipe become a staple in your kitchen. You won’t regret it!
A delicious and spicy Korean dish featuring ground beef served with a refreshing cucumber salad.
Ingredients
Scale
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 teaspoon rice vinegar
1 tablespoon green onions, chopped (plus more for garnish)
1 medium cucumber, thinly sliced
1 tablespoon sesame seeds
Instructions
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.
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.
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.
To 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.
