Heat a large skillet over medium-high heat and add the ground beef. Cook for 5-7 minutes, breaking the meat into small pieces as it browns.

Stir in soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and grated ginger. Cook for another 3-4 minutes until the sauce thickens.

In a separate bowl, toss sliced cucumber with rice vinegar and a pinch of salt. Let it sit for 5 minutes.

Serve the beef mixture on a plate, topping it with the cucumber salad. Sprinkle sesame seeds and green onions on top.

Pair with steamed rice or kimchi for a complete meal.