Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes until well-browned.

Reduce heat to medium. Add soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and fresh ginger. Stir and simmer for 3-4 minutes.

In a bowl, combine sliced cucumber with rice vinegar and a pinch of salt. Toss and let sit for 5 minutes.

Plating: mound beef mixture on plates, top with cucumber salad, and sprinkle with sesame seeds and green onions.