Ingredients
- 1 ½ pounds ground beef or ground chicken
- 2 tablespoons butter
- 2 bell peppers, sliced
- 3 shallots, sliced
- 4 cloves garlic, chopped
- ¼ cup pickled ginger (or 1 tablespoon fresh grated ginger)
- ½ cup tamari or soy sauce
- 2 to 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ginger juice
- 2 tablespoons maple syrup or honey
- ¼ cup toasted sesame seeds
- ⅓ cup chopped roasted peanuts
Ingredients for the Cucumber Salad
- 4 Persian cucumbers, chopped
- 1 tablespoon gochujang (Korean chili paste)
- ¼ cup chopped green onion or Thai basil
- 2 tablespoons ginger juice or rice vinegar
- 1 teaspoon salt
Instructions
- Heat a large skillet over medium heat. Add the ground beef or chicken along with a pinch of black pepper. Cook while breaking up the meat with a spatula until browned, about five minutes.
- Add the butter, sliced bell peppers, chopped garlic, and shallots to the skillet. If using fresh ginger, add it at this stage as well. Sauté everything for about two minutes until the vegetables are slightly softened and aromatic.
- Pour in the tamari or soy sauce and add the gochujang, ginger juice, and ⅓ cup of water. Stir well to combine and allow the sauce to coat the meat evenly. Let it cook for another two to three minutes.
- Mix in the maple syrup or honey and continue cooking for one to two minutes until the beef is caramelized and the sauce thickens slightly. Remove from heat and toss with the toasted sesame seeds.
- While the beef is cooking, prepare the cucumber salad. In a mixing bowl, combine the chopped cucumbers with salt, gochujang, ginger juice or rice vinegar, and green onions. Mix well and let sit for five minutes to allow the flavors to meld.
- Serve the beef mixture over bowls of cooked rice. Add the cucumber salad on the side and top everything with chopped roasted peanuts for an extra crunch. If desired, drizzle with a bit of spicy mayo for additional heat.
Notes
One of the biggest concerns for beginner cooks is knowing how to tell when ingredients are properly cooked. For this recipe, the ground beef should be browned and cooked through, with no visible pink remaining. If using ground chicken, it should reach an internal temperature of 165°F to ensure it is fully cooked.
The sauce in this recipe thickens naturally as it cooks. If it appears too thick, a splash of water can be added to loosen it. Conversely, if it is too thin, letting it cook for an extra minute will help it reduce.
For those unfamiliar with gochujang, it is a fermented Korean chili paste that adds a slightly spicy, sweet, and savory flavor. If a milder dish is preferred, start with two tablespoons of gochujang and adjust to taste. Gochujang can usually be found in the international aisle of grocery stores or at Asian markets.
If bell peppers are not available, other vegetables such as zucchini, snap peas, or carrots can be used as substitutes. The cucumber salad can also be customized with the addition of shredded carrots or radish for extra crunch.
For efficiency, prepping ingredients ahead of time will make the cooking process smoother. Slicing vegetables and measuring out sauces before starting will help reduce cooking stress and ensure everything comes together quickly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes