Description
A vibrant, low-carb weeknight dinner balancing bold Korean flavors with a crisp cucumber salad.
Ingredients
- 1 lb ground beef
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cucumber, thinly sliced
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a skillet over medium heat, add the ground beef and cook until browned.
- Drain excess fat and stir in soy sauce, gochujang, sesame oil, garlic, and ginger. Cook for another 2-3 minutes.
- In a bowl, combine cucumber slices with rice vinegar, and season with salt and pepper.
- Serve the spicy beef over the cucumber salad garnished with green onions.
Notes
Drain excess fat properly to avoid a greasy dish. Dress the cucumber salad just before serving to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean