Heat a large skillet to medium and add the ground beef with a pinch of black pepper. Cook, breaking it apart with a spatula, until it’s fully browned, about 5 minutes.
Add butter, sliced bell peppers, garlic, shallots, and ginger to the skillet. Stir everything together and cook for 2 more minutes until the veggies soften slightly.
Pour in the tamari, then mix in the Gochujang and ginger juice along with 1/3 cup water. Let it simmer until the sauce thickly coats the beef, around 2 to 3 minutes.
Stir in the maple syrup or honey and continue to cook for another 1 to 2 minutes to allow the beef to caramelize. Remove from heat and sprinkle in the toasted sesame seeds.
While the beef cooks, combine chopped cucumbers with salt, Gochujang, ginger juice or rice vinegar, and green onions in a bowl. Let the mixture rest for 5 minutes to develop flavor.
Serve the saucy beef and peppers over prepared rice bowls. Add a side of the refreshing cucumber salad and garnish with chopped peanuts. Optionally, drizzle with spicy mayo. Enjoy your meal!
