This Spicy Keto Korean Ground Beef is a flavor-packed dish that combines tender beef with spicy seasonings, making it perfect for a quick dinner. The cool cucumber salad adds a refreshing crunch!
Who knew being healthy could taste this good? I love how the spice wakes up my taste buds, and that salad? It’s like a party on my plate! Serve it all together for a tasty meal you’ll crave.
Key Ingredients & Substitutions
Ground Beef: I suggest using 80/20 ground beef for rich flavor and juiciness. If you’re looking for leaner options, ground turkey or chicken can work, but they might be less flavorful. You could also use beef with higher fat content for a tastier dish.
Gochugaru (Korean chili flakes): This adds authentic spice! If you can’t find it, substitute with red pepper flakes, but adjust to taste as they can be spicier. Or use Sriracha for a similar kick, but remember to account for extra liquid.
Soy Sauce: Since this is a keto recipe, coconut aminos are a fantastic alternative for a lower-carb option. If neither is available, a low-sodium soy sauce will work too, but watch the salt levels in the dish.
Cucumbers: Use any variety of cucumber, but Persian cucumbers are my personal favorite for their crunchy texture. If you don’t have cucumbers, radishes can add a nice crunch too.
How Do You Get the Perfect Texture for the Ground Beef?
When cooking ground beef, the key is to manage the heat and break it up well. Start with medium-high heat to brown the beef quickly, then lower it to let it cook through without burning.
- Heat your skillet before adding the beef. This helps it brown nicely.
- Once it’s in the pan, use a wooden spoon to break it up as it cooks. This prevents clumps and ensures even cooking.
- Add garlic and ginger in the last few minutes to prevent burning. They cook quickly and add great flavor!
Don’t rush the simmering process once you add the sauce. Letting it cook a bit helps the flavors blend beautifully!
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 flavor)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce (or coconut aminos for keto)
- 1 tbsp sesame oil
- 1-2 tbsp Korean chili flakes (gochugaru) or to taste
- 1 tbsp erythritol or preferred keto-friendly sweetener
- 1 tsp crushed red pepper flakes (optional, for heat)
- 2 green onions, sliced (reserve some for garnish)
- 1 tsp toasted sesame seeds, for garnish
- Salt and black pepper, to taste
For the Cucumber Salad:
- 2 medium cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil
- 1 tsp erythritol or low-carb sweetener
- Salt, to taste
- Fresh chopped cilantro (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have a flavorful meal ready in about 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Cucumber Salad:
Start by making the cucumber salad. In a medium bowl, combine the thinly sliced cucumbers, red onion, rice vinegar, sesame oil, erythritol, and a pinch of salt. Give it a good toss to combine everything, then pop it in the fridge to chill while you work on the beef.
2. Cook the Beef:
Next, heat a large skillet over medium-high heat. Once it’s hot, add the ground beef and cook it until it’s nicely browned. Use a spoon to break it up as it cooks so that it browns evenly.
3. Add Aromatics:
When the beef is almost fully cooked, add in the minced garlic and ginger. Sauté for about 1-2 minutes until the mixture is fragrant, but be careful not to burn the garlic!
4. Make the Sauce:
In a small bowl, mix together the soy sauce (or coconut aminos), sesame oil, gochugaru, erythritol, and crushed red pepper flakes if you want extra heat. Stir well to combine.
5. Combine Beef and Sauce:
Pour this sauce mixture over the cooked beef and stir it all together, making sure the beef is well coated. Reduce the heat and let it simmer for about 3-5 minutes until the sauce thickens slightly.
6. Final Touches:
Before serving, taste the beef and adjust the salt or spice levels according to your preference. Stir in the sliced green onions for an extra burst of flavor.
7. Assemble the Dish:
To serve, pile the spicy Korean ground beef over the chilled cucumber salad. This combination will give you a delightful mix of warm beef and refreshing salad!
8. Garnish and Enjoy:
Sprinkle toasted sesame seeds, additional sliced green onions, and a bit of red pepper flakes on top for garnish if you like. Now you’re ready to dig in!
I hope you enjoy this spicy, savory, and refreshing keto-friendly meal packed with flavor!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a leaner option and can be used in place of beef. Just keep in mind that it may not be as flavorful, so you might want to add a little extra seasoning to enhance the taste.
What If I Don’t Have Gochugaru?
No problem! If you can’t find gochugaru, you can substitute it with red pepper flakes or Sriracha for heat. Just adjust the amount to your spice preference, as these might be spicier than gochugaru.
How Can I Store Leftovers?
Store any leftover spicy Korean ground beef and cucumber salad in separate airtight containers in the fridge for up to 3 days. The beef can be gently reheated on the stove or in the microwave, while the salad is best enjoyed cold.
Can I Make This Dish Ahead of Time?
You can prepare the beef portion ahead of time and store it in the fridge for up to 3 days. The cucumber salad should be made fresh to maintain its crunch. Just assemble it right before serving!