This Spicy Keto Korean Ground Beef is packed with flavor and is sure to spice up your dinner! It’s made with juicy ground beef, tasty spices, and a fresh cucumber salad on the side.
I love how the cool cucumbers balance the heat of the beef! It’s a hit with my family, and honestly, who doesn’t enjoy a meal that’s both spicy and healthy? Yum!
Key Ingredients & Substitutions
Ground Beef: I recommend using 80% lean ground beef for the best flavor and texture. If you’re looking for a lighter option, ground turkey or chicken works well, but keep in mind that cooking times may vary.
Gochugaru: This Korean chili flakes add real depth and spice. If you can’t find it, try cayenne pepper for heat or crushed red pepper flakes, but use less since they can be spicier.
Coconut Aminos: A great soy sauce alternative for those on a strict keto diet. It adds a slightly sweeter flavor. If you don’t have it on hand, regular soy sauce can work too, but check the carb content if that’s a concern.
Sweetener: I use Swerve, but any keto-friendly sweetener would work! If you prefer not to use sweeteners, you can adjust the soy sauce to add depth without sweetness.
Cucumbers: For the salad, any crisp cucumber variety is good, like English or Persian cucumbers. If you want something different, consider using zucchini for a twist.
How Can I Perfectly Prepare the Cucumber Salad?
The cucumber salad complements the spicy beef wonderfully! Start by slicing the cucumbers and red onion thinly. This helps the flavors meld and keeps the salad refreshing.
- Combine cucumbers and onions in a bowl.
- Add vinegar, sesame oil, and salt, tossing everything together.
- Let it sit for about 15 minutes to marinate, which enhances the flavors.
The key tip? Don’t skip the marinating time—it really brings out the fresh taste of the cucumbers! If you like extra crunch, you could toss in some radishes or even bell peppers.
Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients:
For the Korean Ground Beef:
- 1 lb (450 g) ground beef (preferably 80% lean)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce (or coconut aminos for keto-friendly option)
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red chili flakes) or to taste
- 1 teaspoon red chili paste (gochujang), optional for added heat (ensure keto-friendly or low sugar)
- 1 teaspoon Swerve or erythritol (optional, to balance flavors)
- 1/2 teaspoon black pepper
- 2 green onions, sliced (reserve some for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
For the Cucumber Salad:
- 2 medium cucumbers, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 tablespoon white vinegar or rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon red chili flakes or gochugaru (optional for mild spice)
- 1 teaspoon toasted sesame seeds
- 1 teaspoon chopped green onions (optional)
How Much Time Will You Need?
The total time for this delicious dish is about 30 minutes. This includes 15 minutes for preparing the cucumber salad and cooking the beef. You’ll have a flavorful meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Cucumber Salad:
In a medium bowl, combine the thinly sliced cucumbers and red onion. Add the vinegar, sesame oil, salt, and red chili flakes if you’re using them. Toss everything together until well mixed and set it aside to marinate while you cook the beef—about 15 minutes. This will help the flavors meld and make the salad even tastier!
2. Cook the Ground Beef:
Heat a large skillet over medium-high heat. Once hot, add the ground beef. Use a spatula to break it apart as it cooks. Sauté until it’s nicely browned, about 5 minutes.
3. Add Garlic and Ginger:
Add the minced garlic and ginger to the skillet with the beef. Keep cooking and stirring for another 1-2 minutes until everything is fragrant. This will give your beef that delicious aroma!
4. Season the Beef:
Pour in the soy sauce (or coconut aminos), sesame oil, gochugaru, and optional gochujang if you want more heat. If you’re using Swerve or erythritol, sprinkle that in as well. Add black pepper. Mix everything well and let it cook for another 3-5 minutes until the sauce thickens a bit and coats the beef.
5. Finish with Green Onions:
Remove the skillet from heat and stir in the sliced green onions. This adds a lovely freshness to the dish!
6. Assemble the Dish:
To serve, take the cucumber salad from earlier and place it on a plate or in a bowl. Then spoon the spicy Korean ground beef over it or alongside it to let the flavors shine!
7. Add the Final Touches:
Sprinkle the toasted sesame seeds and any reserved chopped green onions on top for garnish. This adds a wonderful crunch and extra flavor!
8. Serve and Enjoy:
Dig in right away while everything is fresh and warm. Enjoy the tasty combination of spicy beef and refreshing cucumber salad—it’s a perfect keto-friendly meal!
This recipe combines the bold flavors of Korean cuisine in the ground beef and pairs it with a crunchy cucumber salad to cool things down. Enjoy your meal!
Can I Use Ground Turkey Instead of Beef?
Yes, ground turkey is a great alternative for this recipe! Just keep in mind that it may cook faster, so watch it closely to prevent overcooking. Ground chicken can also be used in a pinch.
How Can I Make This Dish Less Spicy?
If you prefer a milder flavor, simply reduce the amount of gochugaru and omit the red chili paste. You can also add a touch more sweetener to balance the heat. Taste as you go to achieve your desired spice level!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm up the beef in a skillet over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
Can I Prepare the Cucumber Salad in Advance?
Yes, you can prepare the cucumber salad a few hours in advance. Just keep it covered in the refrigerator. The flavors will meld beautifully, but try to enjoy it within a day for the best crunch!