Description
A delicious and easy-to-make dish that combines savory ground beef with a refreshing cucumber salad, perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
- Add soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using) to the skillet. Stir well and cook for another 3-5 minutes until the beef is well coated and flavors meld.
- In a separate bowl, toss the sliced cucumbers with rice vinegar, sesame seeds, salt, and pepper until evenly coated.
- Serve the Korean ground beef topped with chopped green onions alongside the refreshing cucumber salad for a complete meal.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve cucumber salad fresh to maintain its crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg