Begin by mincing 3 cloves of garlic and a 1-inch piece of ginger until finely chopped; set aside. Then, wash and dice 2 fresh cucumbers into bite-sized pieces.

In a large skillet, heat a drizzle of sesame oil over medium-high heat. Once hot, add 1 pound of ground beef to the pan, breaking it apart with a spatula. Cook for about 5 minutes, stirring occasionally, until browned.

Stir in the minced garlic and ginger, allowing them to infuse their oils into the mix. Cook for an additional minute until aromatic.

Mix in 2 tablespoons of gochujang, 2 tablespoons of soy sauce, and more sesame oil. Stir until combined and heat through for about 2 minutes.

Prepare the cucumber salad by combining diced cucumbers with 2 tablespoons of rice vinegar and a sprinkle of sesame seeds. Toss to coat.

Plate the spicy beef alongside the cucumber salad, drizzling more sesame oil over both if desired.