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.