If you’re looking for a light, impressive dish for lunch this summer this Korean Stir-Fried Cucumber and Beef (Sogogi Oi Bokkeum) is it. Crunchy cucumbers and sweet and spicy beef make for a deliciously zesty meal!
Hey there folks! It’s been a hot minute, but Tom and I have been over-the-top busy this summer. But I’m back and today I’m sharing a yummy lunch recipe that’s one of my favorites from Food and Wine. I actually saw this Korean Stir-Fried Cucumber and Beef last summer and immediately knew I’d need to give it a try. I’ve enjoyed it several times since then and decided since some of you folks might not have seen it, I’d need to share it here at the BHK.
I’ve always been a fan of Korean flavors, as well as cucumbers, so it’s right up my alley. It’s a simple lunch recipe I make often when I’m trying to healthy things up. I also enjoy this as my dinner wth some kimchi fried rice.
Why You’ll Love this Recipe
If you’re a fan of cucumbers this is a creative and tasty way to add them to a recipe. Salting the slices and and letting them stand for 30 minutes to one hour and then draining them and squeezing out the excess moisture will ensure crispier cucumber slices.
This is a light lunch that’s a great way to get in some protein as well. I like to use 85% lean ground beef.
Ingredients You’ll Need
- Persian or Korean Cucumbers
- coarse kosher salt
- lean ground beef
- spicy red chile
- garlic
- scallions
- soy sauce
- pineapple juice
- toasted sesame oil
- toasted sesame seeds
- granulated sugar
- black pepper
- canola oil
Step-By-Step Instructions
The first step will be to add your cucumber slices and salt to a large bowl until well coated. Let the cucumbers stand at least 30 minutes or up to 1 hour.
If you have a mandoline, you can use that to slice your cucmbers evenly and quickly. Just be very careful because they are incredibly sharp.
The second step will be to add your ground beef, chile, garlic, scallions, soy sauce, pineapple juice, sesame oil, sesame seeds, sugar, and black pepper to a large bowl. You’ll mix until well combined. Cover and refrigerate until ready to use.
The third step will be to drain your cucumbers in a colander and then place them on a clean kitchen towel. You’ll squeeze gently to remove the excess liquid.
You’ll heat a large skillet over high and then add the canola oil. Add your cucumbers, and cook, stirring often, until barely softened, about 30 seconds.
At this point, you’ll transfer the cucumbers to a large baking sheet. Spread them into an single layer and then let them cool for about 15-20 minutes.
The fourth step will be to add your ground beef mixture to your skillet over high heat. You’ll cook, stirring often and breaking up the meat with a spatula, until beef is cooked through and the liquid is mostly evaporated, 3-4 minutes. Remove from heat and let the beef cool for 15 minutes.
The last step will be to toss the cucumbers and beef mixture together in a bowl before adding to a serving platter. You can garnish the cucumber and beef mixture with additional scallions and sesame seeds. Serve at room temperature.
This is a simple salad that’s perfect for summer. It’s light and delicious!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Korean Stir-Fried Cucumber and Beef
This is delicious served for lunch. If you would like to enjoy it for dinner, I would suggest serving it with a side of kimchi rice.
I used Persian cucumbers because they’re readily available at my local market.
More Delicious Lunch Recipes to Enjoy
Korean Stor-Fried Cucumber and Beef
Print Recipe Pin RecipeIngredients
- 1 lb. Persian or Korean cucumbers, trimmed and cut into 1/8-inch slices, about 3 1/2 cups
- 2 tsp. coarse kosher salt
- 8 oz. 85% lean ground beef
- 1 Tbsp. fresh spicy red chile, finely chopped
- 1 Tbsp. garlic, finely chopped
- 1 Tbsp. scallions, chopped, plus more for garnish
- 1 Tbsp. low-sodium soy sauce
- 1 tsp. pineapple juice
- 1 tsp. toasted sesame oil
- 1 tsp. toasted sesame seeds, plus more for garnish
- 1 tsp. granulated sugar
- 1/8 tsp. black pepper
- 2 tsp. canola oil
Instructions
- Add your cucumber slices and salt to a large bowl until well coated. Let the cucumbers stand at least 30 minutes or up to 1 hour.
- Add your ground beef, chile, garlic, scallions, soy sauce, pineapple juice, sesame oil, sesame seeds, sugar, and black pepper to a large bowl. You'll mix until well combined. Cover and refrigerate until ready to use.
- Drain your cucumbers in a colander and then place them on a clean kitchen towel. You'll squeeze gently to remove the excess liquid.You'll heat a large skillet over high and then add the canola oil. Add your cucumbers, and cook, stirring often, until barely softened, about 30 seconds.At this point, you'll transfer the cucumbers to a large baking sheet. Spread them into an single layer and then let them cool for about 15-20 minutes.
- Add your ground beef mixture to your skillet over high heat. You'll cook, stirring often and breaking up the meat with a spatula, until beef is cooked through and the liquid is mostly evaporated, 3-4 minutes. Remove from heat and let the beef cool for 15 minutes.
- Toss the cucumbers and beef mixture together in a bowl before adding to a serving platter. You can garnish the cucumber and beef mixture with additional scallions and sesame seeds. Serve at room temperature.
Adapted from Food and Wine
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