Ingredients
Scale
- 1 lb ground beef
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 tbsp sesame oil
- 2 cups cucumbers, diced
- 2 tbsp rice vinegar
- Sesame seeds, for garnish
Instructions
- Mince garlic and ginger. Dice cucumbers and set aside.
- Heat sesame oil in a skillet over medium-high heat. Add ground beef and cook 5-7 minutes until browned.
- Add minced garlic and ginger, cooking another minute until fragrant.
- Stir in gochujang, soy sauce, and a drizzle of sesame oil. Cook 2 minutes until combined.
- Toss diced cucumbers with rice vinegar and sesame seeds to make the salad.
- Plate beef alongside cucumber salad. Drizzle extra sesame oil over beef if desired.
Notes
- Use fresh garlic and ginger for maximum flavor.
- Prepare the cucumber salad just before serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 8
- Protein: 30