In a large skillet, heat over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, making sure to break it up as it cooks. Drain any excess fat afterwards.

Stir in the soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and freshly grated ginger. Cook for an additional 3-4 minutes, allowing the sauce to thicken and coat the beef evenly.

In a separate bowl, combine sliced cucumbers with rice vinegar and a pinch of salt. Let the mixture sit for about 5 minutes; this enhances the flavor and crunch of the salad.

Plate the beef alongside the fresh cucumber salad. Garnish with sesame seeds and chopped green onions.