Ever had a flavor explosion that transports you to a Korean street market?
You’re in for a treat with this Spicy Keto Korean Ground Beef with Cucumber Salad! This dish brings the heat and satisfies your taste buds in less than 30 minutes. It’s quick, packed with flavor, and oh-so-simple to whip up. Plus, did we mention it’s keto-friendly? Your weeknight dinner just got a serious upgrade!
Why make this recipe
Why should you dive into this dish? Here are a few reasons that just might win you over:
- Easy Cleanup: One-pan magic means fewer dishes to wash. Can I get an amen?
- Family-Friendly: Kids love the mild sweetness of the beef and crunch of the cucumber—everyone’s happy!
- Affordable: You won’t break the bank with this one! Ground beef and cucumbers? Yes, please!
Ingredients
You don’t need fancy stuff—just these basics!
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Korean gochujang paste (adjust for spice level)
- 1 cup firm cucumbers, diced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil (plus extra for drizzling)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame seeds (optional)
Directions
Let’s get cooking! Here’s how you do it in a few simple steps:
- Mince your garlic and ginger, then dice the cucumbers into bite-sized pieces.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned (about 5 minutes).
- Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
- Mix in gochujang paste, soy sauce, and sesame oil; stir well until heated through.
- For the cucumber salad, combine diced cucumbers with rice vinegar and sprinkle with sesame seeds; toss gently.
- Serve the spicy beef mixture alongside the cucumber salad, drizzling more sesame oil if desired.
How to make Spicy Keto Korean Ground Beef with Cucumber Salad (Overview)
Making this dish is a breeze! Start by prepping your garlic and ginger while the skillet gets hot. Toss in the ground beef and let it start browning. The moment you add the garlic and ginger, the aroma will hook you in. A quick mix with the spicy gochujang, soy sauce, and sesame oil creates the sauce magic. Pair it with the refreshing cucumber salad, and you’re golden!
Pro Tip: Don’t skip toasting the garlic—it really brings out those flavors!
How to serve Spicy Keto Korean Ground Beef with Cucumber Salad
Bring it all together on a colorful plate! Serve the rich, spicy beef alongside the cool, crunchy cucumber salad. The contrast of bright colors and fresh aromas makes this dish sing. A drizzle of sesame oil on top adds a delightful touch and just the right amount of shine. Trust me, your friends and family will be begging for seconds!
How to store Spicy Keto Korean Ground Beef with Cucumber Salad
Got leftovers? Lucky you! This dish keeps well in the fridge for up to 3 days. Just store the beef and cucumber salad separately to keep that crunch intact. For even longer storage, you can freeze the beef for a month. When you’re ready to eat, just reheat it in a skillet and give that salad a fresh toss. Easy-peasy!
Tips to make Spicy Keto Korean Ground Beef with Cucumber Salad
- Spice Level: Feel free to adjust the gochujang for a gentler kick.
- Texture Upgrade: Use a mix of cucumbers and radishes for extra crunch.
- Make it Ahead: Prepare the beef in advance to save time on busy nights.
- Fresh Herbs: Toss in some cilantro or green onions for an extra flavor dimension.
Variation
Want to change things up? Make it vegan by swapping the ground beef for mushroom or lentil mix. You can also add kimchi for an authentic Korean twist that boosts flavor without extra effort. Don’t you love a good recipe that’s flexible?
FAQs
1. Can I substitute gochujang?
Yes, you can use any hot pepper paste, but the flavor will change.
2. Is this recipe make-ahead friendly?
Absolutely! Cook the beef and store it separately from the cucumber salad for maximum freshness.
3. Can I freeze the leftovers?
For sure! Just freeze the beef, and it should last about a month. Thaw and reheat when you’re ready to enjoy it again.
📌 Pin this recipe for your next cozy dinner night!
Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients
Method
- Mince your garlic and ginger, then dice the cucumbers into bite-sized pieces.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned (about 5 minutes).
- Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
- Mix in gochujang paste, soy sauce, and sesame oil; stir well until heated through.
- For the cucumber salad, combine diced cucumbers with rice vinegar and sprinkle with sesame seeds; toss gently.
- Serve the spicy beef mixture alongside the cucumber salad, drizzling more sesame oil if desired.