In a large skillet, heat over medium-high heat and add the ground beef. Cook for 5-7 minutes, breaking it apart with a spatula until fully browned.

Reduce heat to medium and stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Simmer for 3-5 minutes.

In a separate bowl, combine the sliced cucumber, chopped green onions, and sesame seeds. Toss gently to combine.

To serve, plate the beef mixture on top of the cucumber salad and garnish with additional sesame seeds and green onions.