Begin by heating a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula. Stir occasionally until the beef is nicely browned and no longer pink. If there's excess fat, drain it from the skillet to keep the Spicy Korean Ground Beef lean and flavorful.

Once the beef is browned, lower the heat slightly and stir in the soy sauce, sesame oil, gochujang, erythritol, minced garlic, and grated ginger. Cook for an additional 3-4 minutes, stirring frequently until the sauce thickens and coats the beef richly.

While the beef is cooking, take a separate mixing bowl and combine your thinly sliced cucumbers with rice vinegar and a pinch of salt. Toss thoroughly to coat the cucumbers and let them sit for about 5 minutes.

To plate, serve a generous portion of the Spicy Korean Ground Beef on a dish and top it with the cucumber salad. Be sure to sprinkle sesame seeds and chopped green onions over the salad for added flavor.