Mini slider buns, large hamburger rolls, or lettuce wraps
Place sliced cucumbers, rice vinegar, white sugar, chili flakes, salt, and sesame oil in a bowl or mason jar. Stir to combine. Set aside in the refrigerator.
Heat a large 12-inch skillet over medium-high heat. Add beef, pork, chopped yellow onions, white parts of the chopped green onions, chopped garlic, and grated ginger. Stir and cook until the meat is cooked through and no longer pink. Drain any excess grease.*
Then add your soy sauce, fish sauce, grated pear, gochujang, broth, brown sugar, and sesame oil and stir. Cook for about 2-3 minutes until the sauce is heated through. Top with green parts of green chopped onions.
Place on sliders, hamburger buns, or in lettuce wraps. Top with pickled onions and enjoy.
*You may need to drain excess grease if using meats that have a higher fat content. Extra-lean meats may not need draining. If using extra-lean meats, add a little oil to the skillet before browning so that the meat does not stick. You may use all ground beef if you prefer not to use ground pork. This is perfect for freezing as well.