This spicy Korean ground beef dish is packed with flavor and perfect for a quick meal. The beef is cooked with tasty spices, making it a zesty and satisfying choice for keto lovers!
And let’s not forget the refreshing cucumber salad that cools things down a bit. It’s like a mini flavor party on your plate! I love serving it with some extra chili sauce on the side for those who enjoy that extra kick! 🌶️
Ingredients & Substitutions
Ground Beef: Using 80/20 beef keeps the meat juicy, but you can choose leaner beef if you prefer less fat. Sometimes, I like using ground turkey for a lighter option—it works wonderfully too!
Gochujang: This Korean chili paste gives depth and spice. If you can’t find it, try swapping it with chili garlic sauce or a mix of chili powder and a little sugar-free sweetener to balance the heat.
Rice Vinegar: For the cucumber salad, if you’re out of rice vinegar, apple cider vinegar can do the trick. It adds a nice tanginess without overwhelming the flavors.
Sweeteners: I often use Swerve or erythritol since they’re keto-friendly. Stevia or monk fruit sweetener also work if you’re looking for alternatives!
How Do I Cook the Perfect Spicy Ground Beef?
Cooking the beef evenly and getting that rich flavor is key! Start with a hot skillet to sear the meat, which locks in moisture. Here’s how:
- Heat your skillet over medium-high heat and add sesame oil.
- Add minced garlic and ginger, cooking for just 30 seconds to avoid burning.
- Then, introduce the ground beef, breaking it apart as it cooks. Aim for 6–8 minutes until it’s brown all over.
- If there’s excess grease, you might drain some out, but keep a little for flavor!
- After that, lower the heat and stir in the soy sauce, gochujang, and other seasonings for about 2-3 minutes to let everything meld.
Finishing off with chopped green onions gives freshness. Enjoy your cooking!
How to Make Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients You’ll Need:
For the Spicy Korean Ground Beef:
- 1 lb (450g) ground beef (preferably 80/20 for juiciness)
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce (or coconut aminos for keto variant)
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste) – for keto, a small amount or substitute with chili flakes for spice without sugar
- 1 tbsp Swerve or another keto-friendly sweetener (optional, to balance heat)
- 1 tsp red chili flakes (adjust to taste)
- 1/4 tsp black pepper
- 1 green onion, chopped (plus extra for garnish)
- 1 tsp toasted sesame seeds (for garnish)
For the Cucumber Salad:
- 1 large cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp erythritol or preferred keto sweetener
- Pinch of salt
- Fresh cilantro or green onion for garnish (optional)
- Pinch of red chili flakes (optional, if you want a little heat in salad)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and another 15–20 minutes for cooking. So, you’re looking at around 30–35 minutes in total to create a fantastic meal that’s both spicy and refreshing!
Step-by-Step Instructions:
1. Prepare the Cucumber Salad:
In a medium bowl, combine the thinly sliced cucumbers and red onions. In a separate small bowl, whisk together rice vinegar, sesame oil, erythritol (or your preferred keto sweetener), salt, and optional red chili flakes. Pour this dressing over the cucumber and onions, tossing well to coat everything evenly. Set aside in the fridge to marinate while you cook the beef.
2. Cook the Ground Beef:
Heat a large skillet or frying pan over medium-high heat and add the sesame oil. Once hot, add minced garlic and ginger, and sauté for about 30 seconds until fragrant—be careful not to burn them!
3. Brown the Beef:
Add the ground beef to the pan, breaking it up with a spoon as it cooks, until it’s browned and cooked through (around 6-8 minutes). Once it’s nice and browned, you can drain any excess fat if you desire.
4. Flavor It Up:
Reduce the heat to medium-low and stir in the soy sauce (or coconut aminos), gochujang (or substitute) along with the sweetener, red chili flakes, and black pepper. Cook for another 2-3 minutes, letting all the flavors meld together and the sauce thicken slightly.
5. Finish Off the Beef:
Stir in the chopped green onion and then take the pan off the heat.
6. Serve it Up:
On a plate, place a generous portion of cucumber salad as a base. Spoon the spicy Korean ground beef generously over the cucumber mixture.
7. Garnish:
Top your dish with more chopped green onions and toasted sesame seeds for that finishing touch. If you’re a spice lover, pour some extra chili flakes or chili sauce on the side!
Enjoy your flavorful, low-carb, spicy Korean ground beef paired perfectly with the refreshing cucumber salad!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute if you’re looking for a leaner option. Just keep in mind that it may be a bit drier, so you might want to add a splash more soy sauce or sesame oil to keep it moist.
How Can I Adjust the Spice Level?
If you want to tone down the spice, reduce the amount of gochujang and chili flakes in the beef mixture. Alternatively, you can add more sweetener to balance the heat. For an extra kick, keep the chili flakes in the cucumber salad!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the ground beef in a skillet over low heat or in the microwave, and enjoy it with fresh cucumber salad straight from the fridge for a refreshing taste!
Can I Make the Cucumber Salad Ahead of Time?
Yes, you can! Prepare the cucumber salad a few hours or even the night before and let it marinate in the fridge. This allows the flavors to meld beautifully, making it even more delicious when you’re ready to serve.
