Name: Spicy Keto Korean Beef with Cucumber Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 pound ground beef (80/20 blend); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 tablespoon erythritol or preferred keto sweetener; 1 teaspoon rice vinegar; Salt and pepper to taste; 1 cucumber, thinly sliced; 1 tablespoon green onions, chopped; 1 tablespoon sesame seeds

Jump to Recipe

Spicy Keto Korean Beef with Cucumber Salad is a flavorful and low-carb dish that combines savory, spicy beef with a refreshing cucumber salad. It’s perfect for a quick dinner that doesn’t compromise on taste or your keto goals.

A white square plate holds a layered salad starting with a base of bright green cucumber slices arranged in a circle, topped with browned crumbled ground meat scattered unevenly, and thin rings of purple-red onion resting atop the meat. The dish is sprinkled with small white sesame seeds and fresh green cilantro leaves evenly spread over the top, giving a fresh look. The textures contrast between the crisp cucumbers, tender meat, and slightly translucent onions. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (80/20 blend)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang (Korean chili paste)
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon erythritol or preferred keto sweetener
1 teaspoon rice vinegar
1 cucumber, thinly sliced
1 tablespoon green onions, chopped
1 tablespoon sesame seeds
Salt and pepper to taste

Instructions

Step 1: In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Step 2: Stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Cook for another 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 3: While the beef is cooking, prepare the cucumber salad. In a bowl, combine the sliced cucumber, green onions, and sesame seeds. Toss gently to mix.
Step 4: Serve the spicy beef over a bed of cucumber salad. Garnish with additional sesame seeds and green onions if desired.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes or more gochujang.
Use tamari instead of soy sauce for a gluten-free option.
Swap erythritol for monk fruit sweetener or another keto-friendly sweetener you prefer.
Add a splash of lime juice to the cucumber salad for a tangy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef gently in a skillet or microwave, and serve with fresh cucumber salad for the best texture and flavor.

How to Serve

The dish is served on a white square plate placed on a white marbled surface. It has three main layers: the bottom layer is made of thinly sliced pinkish-red onions arranged loosely across the plate; the middle layer consists of bright green cucumber slices scattered evenly on top of the onions; and the top layer features cooked, crumbled brown meat spread all over. The meat is garnished with white sesame seeds, small chopped green onions, and red chili flakes, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other ground meats for this recipe?

Yes, ground turkey or chicken can be used, but the flavor and fat content may vary. Ground beef provides richness and moisture that works best for this dish.

Is gochujang keto-friendly?

Gochujang often contains some sugars, so use it sparingly and consider checking the nutrition label. You can reduce the amount or substitute with a keto-friendly chili paste if needed.