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Spicy Keto Korean Ground Beef with Cucumber Salad

A quick and easy keto-friendly meal featuring juicy ground beef with bold Korean flavors, served over a fresh cucumber salad.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the beef
  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 2 tbsp soy sauce Low-sodium soy sauce can be used as an alternative.
  • 1 tbsp gochujang Korean chili paste for spice.
  • 1 tbsp sesame oil Adds a nutty flavor.
  • 2 cloves garlic, minced Toasted garlic enhances flavor.
  • 1 tsp ginger, minced Fresh ginger for added zest.
For the salad
  • 1 medium cucumber, thinly sliced Can substitute with zucchini for a twist.
  • 1 tbsp rice vinegar Adds brightness to the salad.
  • 1 tsp sesame seeds For garnish and flavor.
  • to taste salt
  • to taste pepper

Method
 

Cooking the Beef
  1. In a skillet over medium heat, add ground beef and cook until browned. Drain excess fat.
  2. Stir in soy sauce, gochujang, sesame oil, garlic, and ginger. Cook for an additional 2-3 minutes until everything is well combined.
Preparing the Salad
  1. In a separate bowl, combine cucumber, rice vinegar, sesame seeds, salt, and pepper to make the salad.
Serving
  1. Serve the spicy beef over the cucumber salad.

Notes

Leftovers can be stored in the fridge for 3-4 days. For longer storage, freeze the beef mixture for up to 3 months. Adjust the spice level by using less gochujang if preferred.