I still remember the first time I made this Spicy Keto Korean Ground Beef with Cucumber Salad Recipe—I was craving bold flavors but didn’t want a carb overload. After pulling this together in under 30 minutes, I couldn’t believe how flavorful it was; even my pickiest eaters asked for seconds!
The spicy, umami-rich beef paired with the cool, refreshing cucumber salad created the perfect balance that left me smiling and satisfied. Since then, this has become one of my go-to low-carb dinners when I want something beyond the usual.
I can confidently say this recipe will impress your taste buds and help keep your keto goals on track.
Ingredients for Spicy Keto Korean Ground Beef with Cucumber Salad
Here’s everything you need to create this flavorful keto meal. Each ingredient plays an important role in building balance and depth.
- 1 lb ground beef (80/20 blend works best for flavor and juiciness)
- 1 tbsp avocado oil (great high-heat cooking oil)
- 1/2 yellow onion, diced (adds natural sweetness)
- 3 cloves garlic, minced (fresh is best for strong aroma)
- 1 tbsp fresh ginger, grated (brightens and enhances flavor)
- 1/4 cup coconut aminos (low-carb soy sauce alternative)
- 1 tbsp gochujang (adds authentic spicy-savory Korean flavor)
- 1 tsp sesame oil (for finishing flavor)
- 1/2 tsp black pepper
- 1 large English cucumber, thinly sliced (cool and crisp contrast)
- 1 tbsp rice vinegar (adds refreshing tang)
- 1 tsp sesame seeds (nutty garnish)
- Optional: sliced green onions (for extra freshness)
Note: Several servings — This recipe makes about 4 servings.
Variations
You can easily adjust this recipe to suit your preferences:
- Use ground turkey or chicken instead of beef for a lighter option.
- Replace gochujang with red pepper flakes for a different spice profile.
- Add a sugar-free sweetener if you prefer a slightly sweeter sauce.
- Make it extra spicy by increasing the chili paste.
- Serve over cauliflower rice for a fuller meal while staying low-carb.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Large skillet or wok – for cooking the beef evenly
- Wooden spoon or spatula – for breaking apart meat
- Medium mixing bowl – for preparing cucumber salad
- Knife and cutting board – for chopping ingredients
How to Make Spicy Keto Korean Ground Beef with Cucumber Salad Recipe
Step 1: Prepare the Aromatics
Start by heating avocado oil in a large skillet over medium-high heat. Add diced onions and cook until soft and slightly golden. Then stir in garlic and ginger, cooking briefly until fragrant. This step builds the flavor foundation of the dish.
Step 2: Cook the Ground Beef
Add ground beef to the skillet and break it apart using a spatula. Cook until fully browned and no pink remains. Allow the meat to develop slight caramelization for deeper flavor. Drain excess fat if desired, though keeping some adds richness.
Step 3: Add Sauce and Simmer
Stir in coconut aminos, gochujang, sesame oil, and black pepper. Let everything simmer for a few minutes so the sauce thickens slightly and coats the beef evenly. Taste and adjust seasoning if needed before removing from heat.
Step 4: Prepare the Cucumber Salad
In a separate bowl, combine sliced cucumber with rice vinegar and sesame seeds. Toss gently to coat. Let it sit for a few minutes to absorb the tangy flavor. Serve alongside or on top of the beef.
Additional Tips for Making This Recipe Better
- I always use fresh ginger because it adds brighter flavor than powdered.
- I taste the sauce before serving and adjust spice levels carefully.
- Letting the beef rest for a few minutes improves flavor absorption.
- I sometimes double the recipe because leftovers taste even better the next day.
- For extra texture, I sprinkle additional sesame seeds right before serving.
How to Serve Spicy Keto Korean Ground Beef with Cucumber Salad Recipe
Serve the warm, spicy beef alongside the chilled cucumber salad for perfect contrast.
I like plating it in a bowl to create a colorful presentation.
For a complete meal spread, this dish pairs beautifully with comforting pasta-style dinners like slow-cooker-creamy-garlic-beef-pasta-recipe or fresh side salads such as thai-chicken-salad-recipe when planning a larger table menu.
Top with green onions and sesame seeds for added visual appeal. You can also serve it in lettuce wraps or over cauliflower rice for a more filling meal.
Nutritional Information
Here is an estimated nutritional breakdown per serving:
- Calories: Approximately 320
- Protein: High
- Carbohydrates: Very Low
- Fat: Moderate to High
Make Ahead and Storage
Storage
Store leftovers in an airtight container in the refrigerator. The beef will stay fresh for up to 4 days. The cucumber salad is best eaten within 1–2 days for maximum crunch.
Freezing
You can freeze the cooked beef portion for up to 3 months. Do not freeze the cucumber salad, as it will lose texture. Thaw the beef overnight in the refrigerator before reheating.
Reheating
Reheat beef in a skillet over medium heat until warmed through. You may add a splash of water or coconut aminos to refresh the sauce. Serve cucumber salad cold for best results.
Why You’ll Love This Recipe
Here’s why this dish quickly becomes a favorite:
- Quick and Easy: Ready in about 30 minutes with simple steps.
- Bold Flavor: Spicy, savory, and slightly sweet taste profile.
- Keto Friendly: Perfect for low-carb and high-protein diets.
- Versatile Meal: Works in bowls, wraps, or meal prep containers.
- Family Approved: Delicious enough to satisfy everyone at the table.
This Spicy Keto Korean Ground Beef with Cucumber Salad is a perfect balance of heat, freshness, and simplicity. It’s fast enough for busy weeknights yet flavorful enough to feel special. Once you try it, you’ll likely add it to your regular meal rotation. Enjoy every spicy, satisfying bite!
Spicy Keto Korean Ground Beef with Cucumber Salad Recipe
Ingredients
Method
- Start by heating avocado oil in a large skillet over medium-high heat. Add diced onions and cook until soft and slightly golden. Then stir in garlic and ginger, cooking briefly until fragrant. This step builds the flavor foundation of the dish.
- Add ground beef to the skillet and break it apart using a spatula. Cook until fully browned and no pink remains. Allow the meat to develop slight caramelization for deeper flavor. Drain excess fat if desired, though keeping some adds richness.
- Stir in coconut aminos, gochujang, sesame oil, and black pepper. Let everything simmer for a few minutes so the sauce thickens slightly and coats the beef evenly. Taste and adjust seasoning if needed before removing from heat.
- In a separate bowl, combine sliced cucumber with rice vinegar and sesame seeds. Toss gently to coat. Let it sit for a few minutes to absorb the tangy flavor. Serve alongside or on top of the beef.
Notes
- I always use fresh ginger because it adds brighter flavor than powdered.
- I taste the sauce before serving and adjust spice levels carefully.
- Letting the beef rest for a few minutes improves flavor absorption.
- I sometimes double the recipe because leftovers taste even better the next day.