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Spicy Keto Korean Ground Beef with Cucumber Salad Recipe
Ben Carraoli

Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

I still remember the first time I made this Spicy Keto Korean Ground Beef with Cucumber Salad—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
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.