This Spicy Keto Korean Ground Beef is full of flavor, with a kick of spice that makes it exciting! It’s made with seasoned beef and pairs perfectly with a cool cucumber salad to balance things out.
I love how easy this dish is to make—just fry the beef, mix in some sauces, and chop the cucumbers! It’s a tasty way to stick to keto and still enjoy great food. Yum! 😋
Key Ingredients & Substitutions
Ground Beef: Choose 85% lean for flavor without too much grease. If you’re looking for a leaner option, ground turkey or chicken can work too. Just keep in mind the flavor will be different!
Gochujang: This adds that signature Korean spice. If you can’t find it, try sriracha or another chili paste, but remember they may change the flavor slightly, so use less initially.
Rice Vinegar: This gives the cucumber salad a nice tang. White wine vinegar or apple cider vinegar can be good substitutes if you don’t have rice vinegar at home.
Sweetener: I used erythritol for a keto-friendly option, but feel free to use stevia or monk fruit if that’s what you have on hand. Just adjust according to taste as they may vary in sweetness!
What’s the Best Way to Cook Ground Beef for Full Flavor?
The key to delicious ground beef is knowing how to properly sauté it. Here’s how to make it tasty and well-cooked:
- Start with a hot skillet to sear the meat. This helps lock in flavors and moisture.
- Add minced garlic and ginger early on. This ensures their flavors infuse the beef well while cooking.
- Break the beef apart with a spatula to ensure even cooking. Aim for small pieces for better texture.
- Cook until browned, usually about 6-8 minutes, and make sure there’s no pink left.
- Finally, mixing in the sauces at the end allows the beef to absorb the flavors without overcooking them.
These steps will elevate your ground beef and pair perfectly with the refreshing cucumber salad!
Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients You’ll Need:
For the Korean Ground Beef:
- 1 lb ground beef (preferably 85% lean)
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp gochujang (Korean red chili paste) or adjust for spice preference
- 1 tbsp erythritol or keto-friendly sweetener
- 1 tsp grated fresh ginger
- 1/2 tsp crushed red pepper flakes (optional, for extra heat)
For the Cucumber Salad:
- 1 large cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp erythritol or keto-friendly sweetener
- Pinch of salt
- Optional: pinch of red pepper flakes or chili powder
Garnishes:
- 2 green onions, sliced
- 1 tsp toasted sesame seeds
- Fresh cilantro leaves
How Much Time Will You Need?
This delicious meal will take about 30 minutes to prepare. You’ll spend around 10 minutes prepping the salad and about 15-20 minutes cooking the beef. Quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Cucumber Salad:
In a medium bowl, combine the sliced cucumber and red onion. In a separate small bowl, whisk together the rice vinegar, sesame oil, erythritol, and salt. If you like a little heat, add the optional red pepper flakes. Pour the dressing over the cucumbers and onions, tossing gently to coat everything. Set aside for a bit to let the flavors come together while you prepare the beef!
2. Cook the Ground Beef:
Heat sesame oil in a large skillet over medium-high heat. Once hot, add the minced garlic and freshly grated ginger. Sauté for about 1 minute until it smells amazing! Then, add in the ground beef, breaking it apart with a spatula. Cook until well browned and no longer pink, about 6-8 minutes.
3. Mix in the Sauces:
Stir in the soy sauce, gochujang, erythritol, and crushed red pepper flakes if using. Mix everything well and let it cook together for another 2-3 minutes until the sauce thickens slightly and coats the beef nicely.
4. Assemble the Dish:
Now it’s time to serve! In bowls, place a generous bed of cucumber salad. Then, top it off with the spicy Korean ground beef. Don’t be shy—add a nice scoop of beef!
5. Garnish the Creation:
Finish off with garnishes by sprinkling sliced green onions, toasted sesame seeds, and fresh cilantro on top. It looks and smells fantastic!
6. Enjoy Your Meal:
Serve immediately and dive into this flavorful keto-friendly dish! The spicy beef paired with the cool cucumber salad is a perfect match, bringing a zing to your taste buds. Enjoy!
Can I Use Leaner Ground Beef?
Yes, you can use leaner ground beef, such as 93% or 95% lean. Just be aware that it may be a little less flavorful and juicy than an 85% lean option. You might want to add a bit more sesame oil to compensate!
What Can I Substitute for Gochujang?
If you can’t find gochujang, sriracha is a great alternative. It will lend some heat but will taste a bit different. Start with half the amount and adjust based on your spice preference!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or oil to keep it moist.
Can I Make the Cucumber Salad Ahead of Time?
Absolutely! You can prepare the cucumber salad a few hours in advance. Just keep it in the refrigerator to stay fresh. The longer it sits, the more flavorful it will become!