Heat a large skillet over medium-high heat for about 2 minutes. Once hot, add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes or until the beef is fully browned.

Add the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and ginger to the skillet with the browned beef. Stir well and let cook for an additional 3-4 minutes until the sauce thickens.

In a medium bowl, combine the thinly sliced cucumbers with rice vinegar and a pinch of salt. Toss gently and let sit for 5 minutes.

Plate a portion of spicy Korean ground beef onto serving dishes and top with cucumber salad. Optionally sprinkle sesame seeds and green onions on top.