Sogogi oi Bokkeum
- Mar 31
- 2 min read
Quick, healthy, and packed with high-protein ground beef, this Korean banchan is a bold little side dish that delivers big flavor. Thinly sliced cucumbers stay perfectly crunchy thanks to a simple salting technique, then get stir-fried over high heat and tossed in a sweet and spicy soy-sesame sauce.
Total Time: 45 min
Servings: 4–6
Ingredients
1 pound Persian cucumbers, trimmed and cut into 1/8-inch-thick slices
2 teaspoons kosher salt
8 ounces Pre 85% lean ground beef
1 tablespoon spicy red chile, finely minced
1 tablespoon garlic, finely minced
1 tablespoon scallions, green and white parts, chopped, plus more sliced for garnish
1 tablespoon low-sodium soy sauce
1 tablespoon pineapple juice
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon granulated sugar
1/8 teaspoon black pepper
2 teaspoons canola oil
Instructions:
Toss cucumber slices and salt in a large bowl until well coated, let stand for at least 30 minutes to 1 hour.
Place ground beef, chile, garlic, scallions, soy sauce, pineapple juice, sesame oil, sesame seeds, sugar, and black pepper in a large bowl. Using your hands, mix until well combined.
Drain cucumbers in a colander, and transfer to a clean kitchen towel or cheesecloth. Squeeze gently to remove excess liquid.
Heat a large skillet over high heat. Add the oil and swirl to coat the bottom of the skillet. Add cucumbers, and cook, stirring often, until barely softened, about 30 seconds. Transfer cucumbers to a large baking sheet and spread into a single layer; let cool about 20 minutes.
In the same pan, heat over medium-high, add the ground beef mixture. Cook, stirring often to break into small pieces, until beef is cooked through and liquid in skillet is mostly evaporated, 3 to 4 minutes. Remove from heat; let cool for 15 minutes.
Toss cucumbers and beef mixture in a shallow bowl. Garnish with additional scallions and sesame seeds. Serve at room temperature.
