1. Toss cucumbers with dressing; set aside. Mix mayonnaise and gochujang until blended.
2. Cook meat and barbecue sauce on medium-high heat 2 to 5 min. or until heated through, stirring frequently.
3. For each sandwich: Open 1 bun; top with 43 g meat mixture, 15 g kimchi, 1 cucumber slice and 1/2 fl oz (14 mL) mayonnaise mixture. Fold in half.
Special Extra: Add one or more of the following ingredients to the filled buns: thin carrot strips, fresh cilantro leaves, radish sprouts, thin scallion slices and/or sliced hot peppers.