This spicy keto Korean ground beef is packed with flavor and perfect for a quick meal. It’s made with tender beef, garlic, and a kick of spice that’ll make your taste buds dance!
The cool cucumber salad is a refreshing side that balances out the heat. I love how easy this dish is to whip up—it’s a fun way to spice up my dinner routine without the carbs!
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for more flavor and moisture. If you want a leaner option, you could substitute ground turkey or chicken. However, they may need seasoning adjustments since they are less flavorful than beef.
Coconut Aminos: This is a great soy sauce substitute that’s keto-friendly. If you can’t find it, you can use tamari for a gluten-free option or regular soy sauce, but it will add more carbs, so keep that in mind.
Korean Chili Paste (Gochujang): This adds authentic flavor and heat. If you want a milder version, substitute with Sriracha or a homemade chili sauce. Adjust the amount to match your spice level preference!
Cucumbers: For the salad, I love using cool, crisp cucumbers. You can also use Persian cucumbers or English cucumbers, which have fewer seeds and a milder flavor. Another option is zucchini if you want a different texture.
How Do You Cook Ground Beef Perfectly?
The key to cooking ground beef is not to rush it. Start by heating your skillet to medium-high heat, then add sesame oil followed by garlic and ginger for a flavor boost! Once you add the beef, break it into smaller chunks for even cooking.
- Cook until it’s browned and there’s no pink left, about 5-7 minutes.
- Don’t overcrowd the pan; if the pan is too full, the beef will steam instead of sear.
- After browning, lower the heat to medium and add in your sauces and spices. This allows the flavors to combine nicely.
Remember, always taste and adjust seasonings to ensure the best flavor! Enjoy your cooking!
Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients You’ll Need:
For the Korean Ground Beef:
- 1 lb (450g) ground beef (preferably 80/20 for flavor)
- 2 tbsp coconut aminos (keto-friendly soy sauce substitute)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1-2 tsp Korean chili paste (gochujang) or 1 tsp chili flakes (adjust for spice level)
- 1 tbsp erythritol or preferred keto-friendly sweetener
- 1 tbsp rice vinegar (optional, for slight tang)
- 2 green onions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
- Fresh cilantro (optional, for garnish)
For the Cucumber Salad:
- 2 medium cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp erythritol or sweetener
- Pinch of salt
- Red chili flakes (optional, for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes of preparation and 15 minutes of cooking time, making it a quick meal option for busy weeknights. You can marinate the cucumber salad while you prepare the beef, keeping everything efficient!
Step-by-Step Instructions:
1. Prepare the Cucumber Salad:
In a bowl, mix the thinly sliced cucumbers and red onions together. In another small bowl, whisk together rice vinegar, sesame oil, sweetener, and a pinch of salt. Pour this dressing over the cucumber and onion mixture, stirring well to combine. Set aside to marinate while preparing the beef, allowing the flavors to soak in.
2. Cook the Korean Ground Beef:
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 1 minute until they become fragrant. This adds an amazing aroma to the dish!
3. Brown the Beef:
Next, add the ground beef to the skillet. Break it up with a spatula, cooking it until it’s browned and no longer pink, which usually takes about 5-7 minutes. Stir occasionally to ensure even cooking.
4. Add the Flavors:
Reduce the heat to medium. Stir in the coconut aminos, chili paste (or chili flakes), erythritol, and rice vinegar if you’re using it. Mix everything well and let it cook for another 2-3 minutes. This step allows the flavors to meld together beautifully.
5. Taste and Adjust:
Take a moment to taste your beef mixture. If you prefer more heat, feel free to add more chili or adjust the sweetness with a bit more sweetener to suit your taste.
6. Assemble the Dish:
On a serving platter or several individual plates, arrange the cucumber salad slices to form a fresh base. Then, generously spoon the spicy Korean ground beef on top, allowing the vibrant colors to show.
7. Garnish and Serve:
Finish by garnishing with sliced green onions, sesame seeds, and fresh cilantro if you like. If you enjoy a bit more spice, sprinkle some red chili flakes on top as well!
8. Enjoy!
Serve the dish immediately and relish the flavors of your spicy keto Korean ground beef alongside the refreshing cucumber salad. This tasty meal pairs wonderfully with cauliflower rice or steamed greens for a complete low-carb dining experience!
Can I Use A Different Type of Meat?
Absolutely! Ground turkey or chicken can be used as alternatives, though keep in mind they may require additional seasoning since they are usually milder in flavor compared to beef.
How Can I Adjust the Spice Level?
If you’re sensitive to spice, start with just 1 teaspoon of chili paste or flakes. You can always add more later as you cook, allowing for a milder flavor that you can build up to your liking.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the Korean ground beef ahead of time and store it in the fridge for up to 3 days. Reheat on the stovetop or in the microwave when you’re ready to serve. The cucumber salad can also be made a few hours in advance to allow the flavors to meld!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. The beef should stay fresh for about 3-4 days, while the cucumber salad can be kept for up to 2 days. Just be aware that the salad may become less crisp over time due to the dressing!
