Heat a large skillet over medium-high heat.

Add the ground beef and cook, breaking it apart, until browned and fully cooked.

Stir in the garlic and ginger and cook for about 30 seconds until fragrant.

Add the soy sauce, sesame oil, gochujang, rice vinegar, and sweetener if using. Stir well and let the mixture simmer for a few minutes until the sauce coats the beef evenly. Season with salt and pepper to taste.

In a bowl, combine the sliced cucumber with rice vinegar, sesame oil, sesame seeds, and a pinch of salt. Toss until evenly coated.

Serve the hot spicy beef alongside or over the cucumber salad. Garnish with green onions and sesame seeds before serving.