Description
A delicious and spicy Korean ground beef dish served with a refreshing cucumber salad.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 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 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon rice vinegar
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
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.
- Stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and minced ginger. Cook for an additional 3-4 minutes until the beef is well coated and heated through. Season with salt and pepper to taste.
- In a separate bowl, combine the sliced cucumber, julienned carrot, rice vinegar, and half of the chopped green onions. Toss to combine and let sit for about 5 minutes to allow the flavors to meld.
- Serve the spicy ground beef over a bed of the cucumber salad. Garnish with the remaining green onions and sprinkle with sesame seeds.
Notes
- For added crunch, consider adding chopped bell peppers or radishes to the cucumber salad.
- If you prefer a milder dish, reduce the amount of gochujang or substitute it with a mild chili sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg