Korean BBQ Beef with Smashed Cucumber Salad

On a parchment-lined baking sheet, combine the ground beef, sliced mushrooms, sliced onion, and sliced red bell pepper.

Season with garlic powder, ground ginger, chili powder, and a drizzle of olive oil. Mix everything together with your hands.

Bake in a preheated oven or air fryer until the beef is cooked through (e.g., 400°F / 200°C for about 10-12 minutes).

While the beef cooks, prepare the marinade. In a small bowl, combine gochujang, rice vinegar, soy sauce, brown sugar, red pepper flakes, and sesame seeds. Mix well.

Once the beef is cooked, remove the baking sheet from the oven. Pour the marinade over the beef and vegetables and toss to coat everything evenly.

Return the baking sheet to the oven and bake for another 5-7 minutes, or until the sauce has thickened and caramelized.

While the beef finishes cooking, make the salad. In a large mixing bowl, combine the chopped cucumber, sliced red onion, and chopped spring onions.

Add brown sugar, red pepper flakes, sesame oil, white wine vinegar, and soy sauce to the salad bowl.

Toss the salad until all ingredients are well combined.

Serve the sticky Korean BBQ beef with the smashed cucumber salad and a side of cooked rice.