Description
A quick and flavorful bowl of spicy Korean ground beef paired with a refreshing cucumber salad, perfect for weeknight dinners.
Ingredients
Scale
- 500 g ground beef (85–90% lean)
- 30 g gochujang (2 tbsp)
- 30 ml soy sauce (2 tbsp)
- 25 g brown sugar (2 tbsp)
- 15 ml sesame oil (1 tbsp)
- 9 g garlic (3 cloves, minced)
- 6 g ginger (1 tbsp, grated)
- 15 ml rice vinegar (1 tbsp)
- 10 g sugar (1 tbsp, for pickling)
- 200 g cucumber (1 large English or 2 Persian)
- 30 g scallions (2 stalks, sliced)
- Salt to taste
- Toasted sesame seeds (for garnish)
Instructions
- Mix the sauce: Whisk gochujang, soy sauce, brown sugar, ginger, and garlic in a small bowl. Adjust for heat or salt.
- Prepare the quick cucumber salad: Slice cucumber thinly and toss with rice vinegar, sugar, and salt. Let sit for 5–7 minutes.
- Brown the beef: Heat a skillet over medium-high heat, add ground beef, and sauté until browned, about 6–8 minutes.
- Add aromatics and sauce: Push beef aside, reduce heat, add garlic, cook until fragrant, then stir in sauce to thicken.
- Finish with sesame and scallions: Remove from heat, stir in sesame oil and scallions, season as needed.
Notes
Serve warm over rice or greens with cucumber salad on the side. Store beef and cucumber salad separately in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg