1. 1. For cucumber salad: Wash and slice cucumber thinly. Place in colander, sprinkle with 1/4 tsp salt, toss, let sit 10-15 minutes to drain. 2. In a small bowl, whisk rice vinegar, soy sauce, erythritol, minced garlic, sesame oil, and red pepper flakes until sweetener dissolves. 3. After draining, pat cucumber dry, transfer to bowl, pour dressing over, toss. Add cilantro if using. Refrigerate at least 15-20 minutes. 4. For Korean ground beef: Heat large skillet over medium-high heat. Add ground beef, cook breaking it up until browned (5-7 minutes). Drain excess fat. 5. Reduce heat to medium. Push beef to side, add sesame oil, garlic, ginger. Sauté 1 minute until fragrant. Stir into beef. 6. In small bowl, whisk soy sauce, rice vinegar, erythritol, sriracha (if using), and black pepper. Pour over beef. Stir well. Simmer 2-3 minutes until sauce thickens slightly. 7. Taste and adjust seasoning. Remove from heat. Garnish with green onions and sesame seeds. Serve warm beef alongside chilled cucumber salad.