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Spicy Keto Korean Ground Beef with Cucumber Salad

Enjoy a flavorful and quick weeknight meal with this spicy keto Korean ground beef, perfectly complemented by a refreshing cucumber salad. This low-carb dish is packed with savory and spicy notes, making it a satisfying and healthy option.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

  1. Mince garlic and ginger, then dice 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

For a spicier kick, increase the amount of gochujang paste. Serve with cauliflower rice for a complete keto meal.