Scrolling through my favorite recipe sites, I stumbled upon a little gem that immediately inspired a cozy weeknight dinner: Quick and Spicy Korean Ground Beef with Cucumber Salad. The vibrant combination of savory, spicy beef paired with the refreshing crunch of cucumber is nothing short of magic. And best of all, it takes just 25 minutes to whip up! This dish not only offers a tantalizing flavor explosion but also aligns perfectly with those busy evenings when you’re yearning for something healthy yet satisfying. With low-carb options available, it’s a delight for both the palate and the waistline. Intrigued? Let’s dive into this culinary adventure that’s sure to become your new dinner go-to!
Why is this recipe a must-try?
Quick and Easy: This delightful dish comes together in just 25 minutes, making it perfect for those hectic weeknights.
Bursting with Flavor: The spicy kick of gochujang and the rich umami from soy sauce creates a vibrant profile that tantalizes your taste buds.
Healthy and Low-Carb: With only 320 calories per serving and the option to swap ground beef for lean turkey or tofu, this meal fits perfectly into any healthy eating plan.
Versatile Variations: You can easily add your favorite veggies like shredded carrots or bell peppers, ensuring everyone can customize their plate. If you love savory dishes, check out my Beef Carbonnade Hearty recipe for more delicious inspiration.
Family-Friendly: This dish is sure to please even the fussiest eaters, making it an instant hit for family dinners. Give it a try and transform your meal routine!
Ground Beef with Cucumber Salad Ingredients
• Dive into the flavors with these must-have ingredients!
For the Beef Mixture
- Ground Beef – The heart of the dish, bringing richness; feel free to substitute with ground turkey or tofu for a lighter twist.
- Soy Sauce – Infuses the dish with umami; tamari is a great gluten-free alternative.
- Sesame Oil – Adds a nutty depth to the mix; it’s an essential ingredient, so don’t skip it!
- Gochujang (Korean chili paste) – Provides the signature spice; if you’re looking for less heat, sriracha or a combo of red pepper flakes with miso paste can work nicely.
- Brown Sugar – Adds a hint of sweetness to balance the spices; erythritol makes for a perfect low-carb swap.
- Garlic (minced) – Enriches the dish with aromatic flavors; fresh is best!
- Fresh Ginger (minced) – Brings warmth and a unique zest to the mixture.
For the Cucumber Salad
- Rice Vinegar – Contributes a tangy brightness; apple cider vinegar is a suitable substitute.
- Cucumber (thinly sliced) – Offers a refreshing crunch that contrasts beautifully with the beef.
- Green Onions (chopped) – Adds a pop of color and freshness for garnish.
- Sesame Seeds – Sprinkle on top to enhance texture and flavor; they add a delightful crunch!
Elevate your dinner game tonight with this exciting Ground Beef with Cucumber Salad recipe!
Step‑by‑Step Instructions for Spicy Korean Ground Beef with Cucumber Salad
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it browns. Cook for about 5-7 minutes until the beef is no longer pink and has a nice sear. If there’s excess fat, carefully drain it to keep the dish from becoming greasy.
Step 2: Add the Flavorful Sauce
Stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and fresh ginger. Lower the heat slightly and cook for another 3-4 minutes, stirring occasionally. As the mixture thickens, it will create a glossy coating over the beef, combining the spicy and savory flavors perfectly.
Step 3: Prepare the Cucumber Salad
While the beef mixture cooks, take a separate bowl and combine the thinly sliced cucumber with rice vinegar and a pinch of salt. Toss everything gently and let it sit for about 5 minutes. This resting time allows the cucumbers to soften slightly and soak up the tangy vinegar, enhancing their flavor.
Step 4: Plate and Garnish
To serve, spoon the spicy ground beef onto plates, ensuring an ample amount of the savory mixture is featured. Top each serving with the prepared cucumber salad. For the finishing touch, sprinkle sesame seeds and chopped green onions over the top, adding a beautiful crunch and vibrant color to your Ground Beef with Cucumber Salad.
Storage Tips for Ground Beef with Cucumber Salad
Fridge: Store the spicy ground beef in an airtight container for up to 3 days. Keep the cucumber salad separate to enjoy its fresh crunch.
Freezer: You can freeze the cooked ground beef mixture for up to 3 months. Allow it to cool completely before transferring to a freezer-safe bag.
Reheating: Thaw the beef in the fridge overnight, then reheat on the stove over medium heat until warmed through, adding a splash of water if needed to keep it moist.
Best Practices: For optimal flavor and texture, consume the cucumber salad fresh. If preparing in advance, consider making the salad right before serving your Ground Beef with Cucumber Salad.
Tips for the Best Ground Beef with Cucumber Salad
- Flavor Balance: Adjustment is key: If gochujang feels too spicy, reduce the amount or substitute with sriracha for a milder kick without losing flavor.
- Meal Prep Magic: Keep the cucumber salad separate until serving time to ensure it remains crisp and refreshing, great for easy meal prep!
- Sauté Smart: Avoid overcrowding the skillet while browning the beef; a crowded pan can lead to steaming rather than searing, affecting the flavor.
- Customize Veggies: Don’t hesitate to mix in shredded carrots or bell peppers with the beef for an extra veggie boost, making your Ground Beef with Cucumber Salad even more nutritious.
- Serving Styles: For a fun twist, serve the beef in lettuce wraps instead of a traditional plate for a low-carb alternative everyone will love.
What to Serve with Spicy Korean Ground Beef with Cucumber Salad
Enhance your dining experience with delightful pairings that balance flavors and textures beautifully!
- Steamed Rice: Light and fluffy, it soaks up the savory juice from the beef, creating a comforting bite.
- Kimchi: This fermented Korean side dish adds a spicy, tangy crunch that complements the rich beef perfectly.
- Sautéed Bok Choy: Tender yet crisp, bok choy adds a fresh, slightly sweet contrast that balances the meal.
For a cozy atmosphere, consider serving with warm, crusty bread to mop up any flavorful remnants, inviting everyone to dive into the delicious experience.
- Miso Soup: Light and savory, this warm soup brings a comforting Asian-inspired touch that pairs well with the main dish.
- Cold Soba Noodles: These chilled noodles add a refreshing bite and can be tossed in a sesame dressing for extra flavor.
- Chilled White Wine: A dry Riesling or Sauvignon Blanc complements the spices beautifully while enhancing the meal’s overall experience.
Make Ahead Options
These Quick and Spicy Korean Ground Beef with Cucumber Salad are ideal for meal prep! You can prepare the beef mixture up to 3 days in advance by cooking it as instructed and then letting it cool completely before transferring it to an airtight container; refrigerate to maintain its savory flavor. The cucumber salad, on the other hand, is best made fresh to preserve its crunch, but you can slice the cucumbers and mix them with rice vinegar up to 24 hours ahead—just keep them covered in the refrigerator. When you’re ready to serve, simply reheat the beef mixture gently and plate it with the freshly prepared cucumber salad for that delightful contrast of textures. Enjoy a delicious homemade dinner with minimal fuss on busy weeknights!
Ground Beef with Cucumber Salad Variations
Feel free to play around and make this dish your own with these delightful variations!
- Ground Turkey: Substitute ground beef with lean ground turkey for a lighter protein option that still packs a punch.
- Tofu Swap: For a vegan twist, use crumbled firm tofu in place of ground beef; just increase the cooking time slightly to allow flavors to meld.
- Gluten-Free: Swap soy sauce with tamari to keep the recipe gluten-free without losing any of that savory flavor.
- Extra Veggies: Add shredded carrots or bell peppers to the beef mix for a vibrant burst of color and added nutrients. These veggies not only complement the flavors but also bring a delightful crunch!
- Heat Boost: If you love spice, use fresh chopped chilies or cayenne pepper instead of gochujang to take the heat level up a notch.
- Sweetener Alternatives: Use erythritol instead of brown sugar for a low-carb sweetener that keeps the flavor intact. It’s a simple swap that maintains the dish’s balance!
- Serving Styles: For a fun and interactive meal, serve the spicy beef in lettuce wraps, turning the dish into a delicious finger food experience for everyone.
- Refreshing Side: Pair the meal with kimchi or a side of steamed rice to create a complete dining experience that is satisfying and hearty. If you enjoy creamy desserts after dinner, don’t forget to check my Chocolate Oat Cookies for a delightful treat!
Explore these variations and make this Ground Beef with Cucumber Salad a family favorite that fits perfectly into your mealtime routine!
Ground Beef with Cucumber Salad Recipe FAQs
How do I choose the right ground beef?
Absolutely! When selecting ground beef, look for lean options (like 80/20 or 90/10) to achieve a healthier dish without sacrificing flavor. Check for a bright red color without any dark spots. If opting for a substitute, ground turkey or tofu can offer a lighter alternative while maintaining that satisfying texture.
What is the best way to store leftovers?
Very good question! Store the spicy ground beef in an airtight container in the fridge for up to 3 days. To ensure the cucumber salad retains its refreshing crunch, keep it separate. If stored together, the salad may become soggy, losing its appealing texture.
Can I freeze the ground beef mixture?
Absolutely! You can freeze the cooked ground beef mixture for up to 3 months. Just allow it to cool completely before transferring it to a freezer-safe bag. When you’re ready to enjoy it again, thaw overnight in the fridge, then reheat in a skillet over medium heat, adding a splash of water to keep it moist if necessary.
What if I want to adjust the spice level?
No problem! If you find the gochujang too spicy for your palate, reduce the amount used, or substitute it with sriracha for a milder flavor. Mixing in chili powder or red pepper flakes can also adjust the heat to your liking without compromising the overall taste.
Is this recipe suitable for my dietary restrictions?
Certainly! This recipe is versatile: you can substitute soy sauce with tamari for a gluten-free option, and brown sugar can be swapped for erythritol or another low-carb sweetener if you’re watching carbs. Just be mindful when serving to pets, as ingredients like garlic can be harmful to them.
How do I keep the cucumber salad fresh?
For optimal freshness, prepare the cucumber salad right before serving. If you need to make it in advance, store it in a separate container and use it within a day. To make it even tastier, you can add a pinch of salt to the cucumbers and let them sit for about 5 minutes to enhance the flavor!
Spicy Ground Beef with Cucumber Salad for Quick Healthy Meals
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart as it browns. Cook for about 5-7 minutes until no longer pink.
- Stir in soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger. Lower heat slightly and cook for 3-4 minutes, stirring occasionally.
- In a separate bowl, combine sliced cucumber with rice vinegar and a pinch of salt. Toss and let it sit for 5 minutes.
- Serve the spicy ground beef with cucumber salad on top, sprinkled with sesame seeds and chopped green onions.
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