Heat a large skillet over medium-high heat for about 2 minutes until hot. Add the ground beef and cook for 5-7 minutes, using a spatula to break it apart until it’s evenly browned with no pink visible. Drain any excess fat.

Stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and freshly grated ginger into the browned beef. Cook for an additional 3-4 minutes, stirring frequently, until the sauce thickens and clings to the beef.

In a separate bowl, combine the thinly sliced cucumber, rice vinegar, and a pinch of salt. Toss gently until the cucumber is well-coated and let it sit for about 5 minutes.

To serve, place a generous scoop of the spicy ground beef in the center of your plate, followed by a portion of the cucumber salad. Garnish with sesame seeds and chopped green onions.