Place a large skillet over medium high heat and let it preheat for 1 to 2 minutes.

Add the ground beef to the hot skillet in an even layer and let it sear for 1 minute without moving.

Break the beef into small crumbles with a spatula and cook for 5 to 7 minutes, stirring occasionally, until browned and no pink remains.

If there is excess grease in the pan, spoon off 1 to 2 tablespoons, leaving enough fat to keep the beef moist.

Reduce the heat to medium, then add the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar to the skillet.

Stir well until the beef is evenly coated in the sauce, then simmer for 3 to 5 minutes, stirring occasionally, until the sauce looks glossy and slightly thickened.

Season the beef with the salt and black pepper, stir, and taste, adjusting seasoning if needed.

While the beef simmers, place the sliced cucumber, chopped green onions, and sesame seeds in a medium bowl.

Toss the cucumber mixture gently until everything is evenly combined and the cucumber is coated with the sesame seeds and onions.

Divide the cucumber salad evenly among 4 bowls to form a base.

Spoon the hot spicy Korean beef over the cucumber salad in each bowl, letting some of the sauce run onto the cucumbers.

Garnish each bowl with extra sesame seeds and chopped green onions, then serve immediately.