Preheat a large skillet over medium-high heat for about 2 minutes. Add ground beef and cook it for approximately 5-7 minutes, breaking it apart with a spatula until evenly browned.

Reduce the heat and stir in soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger. Cook for an additional 3-4 minutes, stirring continuously until thickened.

In a bowl, combine cucumber, rice vinegar, and salt. Toss and let sit for 5 minutes.

Serve spicy ground beef topped with cucumber salad, garnished with green onions and sesame seeds.