Heat a large nonstick skillet over high heat. Once skillet is hot, spray with cooking spray and add the ground meat. Breaking the meat up with a wooden spoon, cook the meat until cooked through and browned, 5-7 minutes. Add in the garlic, onion, and ginger and season with salt and pepper, cooking for 1 minute or until fragrant.

Add the soy sauce, sesame oil and red pepper flakes to the skillet and stir well to combine. Cover the skillet and lower the heat to a simmer. Cook for 10 minutes to let the flavors develop.

Meanwhile, prepare the rice. Place the daikon noodles into a food processor and pulse until rice-like. Place a medium skillet over medium-high heat and add in the coconut oil. Once oil melts, add in the white parts of the scallions. Cook for 5 minutes or until scallions soften. Add in the daikon rice and season with salt and pepper. Cook for another 3 minutes or so just to heat the rice through and soften to your preference.

Divide the rice into bowls. Top with the beef and place a dollop of the gochujang sauce (about 1/2 tablespoon/bowl). Garnish the beef with sesame seeds. Top with cucumber noodles and serve.