Description
A bold, savory-sweet dish featuring spicy Korean ground beef glazed with gochujang and soy, paired with a quick sesame-rice vinegar cucumber salad.
Ingredients
Scale
- 680 g (1.5 lb) ground beef (80/20)
- 60 g (4 tbsp) gochujang
- 60 ml (1/4 cup) low-sodium soy sauce
- 50 g (1/4 cup) brown sugar
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 4 g (2 tsp) grated ginger
- 6 g (2 cloves) garlic, minced
- 2 medium English cucumbers, thinly sliced (about 350 g / 12 oz)
- 30 ml (2 tbsp) rice vinegar (for cucumbers)
- 4 g (1 tsp) sugar (for cucumbers)
- 15 ml (1 tbsp) toasted sesame oil (for cucumbers)
- Salt to taste
- Sesame seeds for garnish
- Scallions for garnish
- Steamed rice (optional)
Instructions
- Whisk together gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic in a bowl until smooth. Toss cucumbers with rice vinegar, sugar, sesame oil, and salt — chill.
- Heat the skillet over medium-high for 2 minutes. Add ground beef and cook, breaking into pieces, until browned (6–8 minutes). Drain excess fat if needed.
- Reduce heat to medium and add the sauce to the beef. Cook for 2–3 minutes until thickened. Stir in sesame oil and half of the scallions.
- Serve over rice or greens, with cucumbers beside and garnish with sesame seeds and remaining scallions.
Notes
Use 80/20 ground beef for juiciness. For a vegetarian version, replace beef with crumbled tofu.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg