Start by heating a large skillet over medium-high heat for about 2 minutes. Add the ground beef to the skillet and cook for 5–7 minutes, breaking it apart with a spatula until it’s browned and cooked through. Keep an eye out for any excess fat that forms; if there's a lot, drain it.

Stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and ginger into the browned beef. Cook this mixture for an additional 3–4 minutes, stirring occasionally. The sauce should thicken slightly, coating the beef and filling your kitchen with a mouthwatering aroma that signals the dish's readiness for the next step.

While the beef is finishing up, grab a bowl and combine the sliced cucumber with rice vinegar and a pinch of salt. Toss gently to coat the cucumber in the mixture, then allow it to rest for about 5 minutes.

Once everything is ready, it’s time to serve! Plate the savory Spicy Korean Ground Beef, then top it generously with the refreshing cucumber salad. Sprinkle with sesame seeds and chopped green onions.