Korean BBQ Beef with Smashed Cucumber Salad

Name: Korean BBQ Beef Sheet Pan with Smashed Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb ground beef; 8 oz mushrooms, sliced; 1 medium onion, sliced; 1 red bell pepper, sliced; 1 tsp garlic powder; 1 tsp ground ginger; 1 tsp chili powder; 1 tbsp olive oil; 2 tbsp gochujang (Korean chili paste); 2 tbsp rice vinegar; 1/4 cup soy sauce; 1 tbsp brown sugar; 1 tsp red pepper flakes; 1 tbsp sesame seeds; 1 large cucumber, chopped; 1/2 red onion, thinly sliced; 1 bunch spring onions, chopped; 1 tsp brown sugar (for salad); 1/2 tsp red pepper flakes (for salad); 1 tbsp sesame oil; 2 tbsp white wine vinegar; 1 tbsp soy sauce (for salad); Cooked rice, for serving

A 30-minute Korean BBQ beef sheet pan dinner with caramelized vegetables and gochujang glaze, served alongside a refreshing smashed cucumber salad that balances heat with cool acidity.

🌍Korean 🏷️Korean bbq 🏷️Ground beef 🏷️Sheet pan dinner 🏷️Meal prep Cucumber salad

🏷️

🏷️Quick dinner

-0:00

TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$40–$66

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb ground beef
8 oz mushrooms, sliced
1 medium onion, sliced
1 red bell pepper, sliced
1 tsp garlic powder
1 tsp ground ginger
1 tsp chili powder
1 tbsp olive oil
2 tbsp gochujang (Korean chili paste)
2 tbsp rice vinegar
1/4 cup soy sauce
1 tbsp brown sugar
1 tsp red pepper flakes
1 tbsp sesame seeds
1 large cucumber, chopped
1/2 red onion, thinly sliced
1 bunch spring onions, chopped
1 tsp brown sugar (for salad)
1/2 tsp red pepper flakes (for salad)
1 tbsp sesame oil
2 tbsp white wine vinegar
1 tbsp soy sauce (for salad)
Cooked rice, for servingoptional

23 Ingredients

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Instructions

1
On a parchment-lined baking sheet, combine the ground beef, sliced mushrooms, sliced onion, and sliced red bell pepper.
2
Season with garlic powder, ground ginger, chili powder, and a drizzle of olive oil. Mix everything together with your hands.
3
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).
4
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.
5
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.
6
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the sauce has thickened and caramelized.
7
While the beef finishes cooking, make the salad. In a large mixing bowl, combine the chopped cucumber, sliced red onion, and chopped spring onions.
8
Add brown sugar, red pepper flakes, sesame oil, white wine vinegar, and soy sauce to the salad bowl.
9
Toss the salad until all ingredients are well combined.
10
Serve the sticky Korean BBQ beef with the smashed cucumber salad and a side of cooked rice.

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Tips & Notes

Pro tips

Don't overcrowd the sheet pan—spread beef and vegetables in a single layer so they brown instead of steam; cook in two batches if needed.
Gochujang darkens quickly at high heat; stir in the sauce during the last 2–3 minutes to prevent burning while building flavor.
Smash cucumbers firmly with the flat of a knife or a meat mallet just before serving to release juices and create pockets for the vinegar dressing to soak in.
For deeper caramelization, broil the finished sheet pan 2–3 minutes on high, watching closely to avoid charring.

Substitutions

ground beef → ground turkey or chicken (reduces fat; cook time stays the same)
gochujang → miso paste + chili powder (adjust sweetness with a pinch of sugar)
rice vinegar → apple cider vinegar or white vinegar (sharper acidity; same ratio)
red bell pepper → Fresno chili or poblano (adds heat; slightly longer cook time)

Storage & make-ahead

Store cooked beef and vegetables in an airtight container up to 4 days; reheat on a sheet pan at 350°F for 8–10 minutes. Keep smashed cucumber salad separate up to 2 days to avoid sogginess.

Equipment

sheet pan · video

Common Questions

Can I use beef short ribs or steak instead of ground beef?

Yes. Use thinly sliced ribeye, short ribs, or bulgogi-cut beef (1/8 inch thick). Reduce cooking time to 8–12 minutes depending on thickness, checking for your preferred doneness.

What can I substitute for gochujang?

Use 2 tbsp sriracha mixed with 1 tsp sugar, or 1 tbsp miso paste plus ½ tsp chili powder. Flavor will shift slightly but remain savory and spiced.

How do I prep this for meal prep?

Cook the beef and vegetables, cool completely, and store in an airtight container for up to 4 days. Keep the smashed cucumber salad separate to prevent sogginess; store up to 2 days.