Spicy Keto Korean Ground Beef & Cucumber Salad (Print Version)
Spicy Keto Korean Ground Beef delivers quick, flavorful weeknight dinners. Enjoy this low-carb dish with a refreshing cucumber salad.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Gluten-Free, Dairy-Free, Diabetic-Friendly
# Ingredients:
→ Fiery Korean Beef Foundation
01 -
1 lb 85/15 ground beef
02 -
1 tbsp avocado oil
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
2 tbsp tamari (or coconut aminos for soy-free)
06 -
1 tbsp gochugaru (Korean chili flakes)
07 -
1 tsp toasted sesame oil
08 -
1 tsp erythritol (or other keto-friendly sweetener)
09 -
1/4 tsp black pepper
10 -
Salt to taste
→ Crisp & Cooling Cucumber Salad
11 -
2 large English cucumbers, thinly sliced
12 -
2 tbsp rice vinegar
13 -
1 tsp toasted sesame oil
14 -
1/2 tsp erythritol
15 -
1/4 tsp salt
→ Fresh Finishes & Garnish
16 -
2 green onions, thinly sliced
17 -
1 tbsp toasted sesame seeds
# Instructions:
01 -
Slice 2 large English cucumbers thinly. In a medium bowl, whisk together 2 tbsp rice vinegar, 1 tsp toasted sesame oil, 1/2 tsp erythritol, and 1/4 tsp salt. Add the sliced cucumbers and toss to coat. Set aside to marinate while you prepare the beef for your Spicy Keto Korean Ground Beef with Cucumber Salad.
02 -
Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add 1 lb 85/15 ground beef and break it apart with a spoon. Cook until browned, about 5-7 minutes, draining any excess fat if necessary. This forms the hearty base of your Spicy Keto Korean Ground Beef with Cucumber Salad.
03 -
Reduce heat to medium. Add 4 cloves garlic, minced, and 1 tbsp fresh ginger, grated, to the browned beef. Sauté for 1 minute until fragrant, being careful not to burn the garlic. Stir continuously to ensure even distribution of these key flavor components.
04 -
Stir in 2 tbsp tamari (or coconut aminos), 1 tbsp gochugaru, 1 tsp toasted sesame oil, 1 tsp erythritol, and 1/4 tsp black pepper. Cook for another 3-5 minutes, stirring frequently, until the sauce thickens and coats the beef. Taste and add salt to taste if needed for your Spicy Keto Korean Ground Beef with Cucumber Salad.
05 -
Continue to cook the beef mixture until the sauce has reduced and the beef is well coated and slightly caramelized. This ensures maximum flavor and a perfect texture for the ground beef. Remove from heat and let it rest briefly before serving.
06 -
Garnish the cooked ground beef with 2 green onions, thinly sliced, and 1 tbsp toasted sesame seeds. Serve the Spicy Keto Korean Ground Beef immediately alongside the crisp and cooling cucumber salad. Enjoy this flavorful and satisfying keto meal!
# Notes:
01 -
Spice Level Adjustment: Gochugaru provides a moderate heat. For extra spice, add another 1/2 tsp gochugaru, or a pinch of red pepper flakes. For less heat, reduce the gochugaru to 1/2 tbsp.
02 -
Storage Tip: Store the ground beef and cucumber salad in separate airtight containers in the refrigerator for up to 3-4 days. Reheat the beef gently on the stovetop or microwave.
03 -
Serving Suggestions: This dish is fantastic on its own, but also pairs wonderfully with cauliflower rice, lettuce wraps, or even as a filling for bell peppers for an extra veggie boost.
04 -
Ingredient Swaps: If you don't have erythritol, use another keto-friendly sweetener like allulose or monk fruit. Coconut aminos are a great soy-free alternative to tamari.
# Tools You'll Need:
01 -
Large skillet
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Grater
# Nutrition Facts (Per Serving):
Calories: 397 kcal
Total Fat: 27 g
Total Carbohydrate: 11 g
Protein: 28 g