There’s a certain thrill in the kitchen when the sizzling sound of ground beef fills the air, hinting at the delicious meal to come. This Spicy Korean Ground Beef paired with a refreshing cucumber salad is one such recipe that brings both excitement and ease to my bustling weeknight routine. I stumbled upon this gem during a search for a quick yet satisfying dinner, and what I found was a delightful dance of savory beef wrapped in a blanket of vibrant, crunchy greens.
Imagine the bold flavors of gochujang mingling with the earthy notes of sesame oil, all served alongside a crisp cucumber salad that cuts through the richness perfectly. In just 25 minutes, you’ll have a stunning meal that’s not just family-friendly but also healthy and adaptable for any dietary needs. Let’s dive in and discover how to bring a taste of Korean comfort food into your home, with no fuss and all the flavor!
Why is Ground Beef with Cucumber Salad Perfect?
Quick and Easy: This recipe comes together in just 25 minutes, ideal for busy weeknights when time is tight.
Flavor Explosion: The bold combination of gochujang and sesame oil brings a delightful depth of flavor, perfectly balanced by the freshness of cucumber salad.
Healthy Twist: Packed with protein and low in carbs, it caters to various diets while keeping meals nutritious and satisfying.
Versatile Options: Easily customize this dish by swapping in ground turkey or adding in your favorite veggies for extra color and crunch.
Crowd-Pleasing Dish: Perfect for family dinners or entertaining friends, this meal is sure to impress everyone at the table!
Discover more ways to enhance your cooking experience by checking out our other delicious meal prep recipes.
Ground Beef with Cucumber Salad Ingredients
• Get ready to bring vibrant flavors to your table with these simple components!
For the Beef Mixture
- 1 lb ground beef – A rich protein source that can be swapped with ground turkey for a lighter option.
- 2 tbsp soy sauce – Adds a savory umami depth; tamari is a great gluten-free alternative.
- 1 tbsp sesame oil – Infuses a nutty richness; vegetable oil can also be used if needed.
- 1 tbsp gochujang (Korean chili paste) – Provides a spicy kick; replace with Sriracha for milder heat.
- 1 tbsp brown sugar or erythritol – Balances flavors with sweetness; erythritol is perfect for low-carb diets.
- 2 cloves garlic, minced – Elevates the dish with aromatic flavor; garlic powder works in a pinch.
- 1 tsp fresh ginger, minced – Adds warmth; dried ginger can replace fresh in smaller amounts.
For the Cucumber Salad
- 1 tsp rice vinegar – Enhances freshness in the cucumbers; apple cider vinegar is an easy substitution.
- 1 medium cucumber, thinly sliced – Brings a crunchy texture; zucchini offers a unique twist if preferred.
- 1 tbsp green onions, chopped (for garnish) – Adds freshness and color; chives can be utilized if green onions aren’t available.
- 1 tbsp sesame seeds – Sprinkles nutty flavors and visual appeal; try toasted sunflower seeds for variation.
Get ready for a full-flavored experience with this ground beef with cucumber salad recipe that serves up both taste and nutrition in a matter of minutes!
How to Make Ground Beef with Cucumber Salad
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Brown the Beef: Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it up with a spatula for 5-7 minutes, and drain excess fat if needed.
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Mix the Sauce: Stir in the soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger. Cook for another 3-4 minutes until the sauce thickens nicely, coating the beef.
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Prepare the Cucumber Salad: In a separate bowl, toss the sliced cucumbers with rice vinegar and a pinch of salt. Let them sit for 5 minutes to absorb all those wonderful flavors.
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Serve it Up: Plate the spicy ground beef, and generously top it with the refreshing cucumber salad. Finish with a sprinkle of sesame seeds and chopped green onions for that perfect touch!
Optional: Add a drizzle of sesame oil over the salad for extra flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Ground Beef with Cucumber Salad
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Prep Ahead: Make the ground beef mixture in advance and store it in the fridge for up to three days. This saves time on busy evenings.
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Crisp Cucumbers: For the freshest cucumber salad, prepare it just before serving. Toss cucumbers with the dressing right before plating to maintain their crunch.
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Spice Control: Adjust the heat by modifying the amount of gochujang used. Start with a little and add more according to your family’s taste preferences.
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Veggie Boost: Elevate your dish by incorporating shredded carrots or bell peppers into the beef mixture. This adds color, nutrition, and texture to your ground beef with cucumber salad.
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Mind the Salts: If using soy sauce, be cautious with additional salt in the cucumber salad. Soy sauce already provides a savory kick that enhances flavors.
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Alternative Garnishes: Experiment with garnishes like toasted sunflower seeds or fresh herbs to add unique flavors and visual appeal to your dish.
How to Store and Freeze Ground Beef with Cucumber Salad
Fridge: Store the ground beef mixture in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to keep it moist.
Cucumber Salad: Keep the cucumber salad separate in a sealed container, and use it within 1 day. To maintain the crunch, dress the cucumbers just before serving.
Freezer: For long-term storage, the cooked ground beef can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat the beef in a skillet until warmed through, and serve fresh cucumber salad on the side for that perfect contrast in flavor and texture.
Make Ahead Options
These Spicy Korean Ground Beef with Cucumber Salad are perfect for meal prep enthusiasts looking to save time during busy weeknights! The ground beef can be fully cooked and stored in the refrigerator for up to 3 days, making it easy to reheat on the go. To maintain its delightful flavor and texture, simply let the beef cool before transferring it to an airtight container. For the cucumber salad, it’s best to slice the cucumbers ahead and combine them with rice vinegar, but hold off on mixing in the seasoning until just before serving to keep them crisp. When it’s time to enjoy, reheat the beef in a skillet and serve it topped with the fresh cucumber salad for a satisfying meal that’s just as delicious as when freshly made!
What to Serve with Spicy Korean Ground Beef with Cucumber Salad?
Elevate your family dinner into a culinary adventure with these delightful pairings that bring balance and flavor to your meal.
- Steamed Rice: A classic accompaniment, fluffy white rice soaks up the bold flavors of the beef, creating the perfect bite.
- Kimchi: This traditional fermented side adds complexity with its tangy crunch, enhancing the spicy notes in the beef.
- Garlic Fried Rice: Infused with aromatics, this savory side dish provides a delicious way to incorporate more flavor into your meal.
- Miso Soup: A warm, comforting bowlful complements the savory beef, adding a gentle umami note that brightens each bite.
- Asian Slaw: A vibrant medley of cabbage and carrots offers a crunchy contrast to the beef, with a sweet and tangy dressing that refreshes the palate.
- Cold Brewed Iced Tea: A refreshing drink, it balances the heat from the gochujang, providing a cooling effect with each sip.
- Sesame Noodles: These rich noodles coated in savory sesame sauce create a luscious pairing, enhancing the meal’s flavor profile and offering more texture.
- Fruit Sorbet: Conclude your meal with a light dessert; a fruity sorbet cleanses the palate and adds a delightful sweetness after the spicy beef.
- Crispy Korean Chicken Wings: For those who really want to immerse themselves in Korean flavors, these wings are a deliciously crispy treat that pairs beautifully with the beef.
- Chilled Sake: This traditional Japanese rice wine serves as a refreshing beverage, enriching the dining experience and emphasizing the meal’s cultural connections.
Ground Beef with Cucumber Salad Variations
Feel free to mix and match flavors to make this dish truly your own; the possibilities are endless!
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Lean Protein: Swap ground beef for ground turkey for a lighter, leaner alternative without sacrificing flavor.
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Spice It Up: Enhance the heat by adding finely chopped fresh chilies or increasing the gochujang for a fiery kick.
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Veggie Delight: Toss in sliced bell peppers or shredded carrots to the meat mixture; their crunch and color will elevate your dish.
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Crisp Alternatives: Substitute cucumber with radishes or jicama for a unique crunch that adds a pop of flavor and texture.
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Sweet Fusion: Use honey or maple syrup instead of brown sugar for a hint of natural sweetness that complements the savory notes.
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Vegan Option: Try plant-based ground meat or mashed chickpeas as a protein source for a hearty, vegan-friendly version.
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Creamy Twist: Add a dollop of Greek yogurt or spicy mayonnaise on top before serving for a creamy richness that contrasts beautifully with the crunch.
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Herb Infusion: Fresh herbs like cilantro or mint in the cucumber salad can uplift the dish with refreshing herbal notes.
Ground Beef with Cucumber Salad Recipe FAQs
What type of ground beef should I use for the best flavor?
I recommend using 80/20 ground beef for a juicy and flavorful result. This ratio of meat to fat strikes a balance that holds up during cooking. If you prefer a leaner option, ground turkey works beautifully as a substitute without compromising the dish’s taste.
How should I store the leftover ground beef with cucumber salad?
Store the ground beef mixture in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to keep it moist. For the cucumber salad, keep it in a separate container and consume it within 1 day to maintain its crispness.
Can I freeze the ground beef mixture?
Absolutely! To freeze, place the cooked ground beef in a freezer-safe container and store it for up to 2 months. For best results, thaw it overnight in the fridge before reheating. When you’re ready to eat, just warm it in a skillet until heated through, and serve it with fresh cucumber salad.
What if I have leftover cucumber salad? Can I keep it?
Unfortunately, it’s best not to store leftover cucumber salad since the cucumbers can release water and become soggy. To maintain that delightful crunch, prepare the salad just before serving and dress it right when you’re ready to enjoy the meal!
Are there any dietary considerations I should keep in mind?
If you’re cooking for someone with gluten sensitivities, simply switch out regular soy sauce for tamari, which is gluten-free. Additionally, for a lower-carb option, consider using erythritol instead of brown sugar. Always ensure that your ingredients meet your dietary needs!
How can I adjust the spiciness of this dish?
You can control the heat by varying the amount of gochujang you use. Start with a smaller amount and gradually add more to suit your family’s taste. Alternatively, adding fresh chilies at the end can give you a spicy kick without overwhelming the dish.
Savory Ground Beef with Cucumber Salad in 25 Minutes!
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it up with a spatula for 5-7 minutes, and drain excess fat if needed.
- Stir in the soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger. Cook for another 3-4 minutes until the sauce thickens nicely, coating the beef.
- In a separate bowl, toss the sliced cucumbers with rice vinegar and a pinch of salt. Let them sit for 5 minutes to absorb all those wonderful flavors.
- Plate the spicy ground beef, and generously top it with the refreshing cucumber salad. Finish with a sprinkle of sesame seeds and chopped green onions for that perfect touch!
