Spicy Korean Beef with Cucumber Salad

This dish brings together bold Korean flavours with the refreshing crunch of cucumber salad. The spicy-sweet beef pairs beautifully with the cooling, tangy vegetables for a balanced and satisfying meal.

Ingredients
• 500 g beef mince
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 spring onions, sliced
• 1 tbsp toasted sesame seeds

For the cucumber salad:
• 2 Lebanese cucumbers, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp sugar
• 1 small red chilli, finely sliced
• Pinch of salt

Method

1. To make the cucumber salad, place cucumber slices in a bowl. Toss with rice vinegar, sesame oil, sugar, chilli, and a pinch of salt. Set aside to marinate.
2. Heat a wok or large frying pan over medium-high heat. Add beef mince and cook, breaking it up with a spatula, until browned.
3. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in gochujang, soy sauce, sesame oil, and brown sugar. Cook for 3–4 minutes until the beef is coated and glossy.
4. Remove from the heat and stir through spring onions.
5. Serve beef over steamed rice, topped with sesame seeds, alongside the cucumber salad.

The spicy, savoury beef and cool cucumber make a vibrant, delicious pairing that’s quick enough for weeknights but flavourful enough to impress.