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Spicy Keto Korean Ground Beef served with a fresh cucumber salad

Spicy Keto Korean Ground Beef with Cucumber Salad

This quick and flavorful dish combines spicy ground beef with a refreshing cucumber salad, perfect for a keto-friendly weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef Use low-fat for a healthier option.
  • 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.

Method
 

Cooking
  1. Mince your garlic and ginger, then dice the cucumbers into bite-sized pieces.
  2. Heat a large skillet over medium-high heat. Add ground beef and cook until browned (about 5 minutes).
  3. Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
  4. Mix in gochujang paste, soy sauce, and sesame oil; stir well until heated through.
  5. For the cucumber salad, combine diced cucumbers with rice vinegar and sprinkle with sesame seeds; toss gently.
  6. Serve the spicy beef mixture alongside the cucumber salad, drizzling more sesame oil if desired.

Notes

Store leftovers in the fridge for up to 3 days. Store the beef and cucumber salad separately to maintain crunch. Freezes well for a month.