This hearty dish features tasty ground beef cooked with spicy Korean flavors, making it bold and exciting! Pair it with a refreshing cucumber salad for a crunchy touch.
I find the spicy kick from the beef is perfectly balanced by the coolness of the cucumber salad. You won’t believe how quickly this comes together for a delicious weeknight meal!
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 for the perfect balance of flavor and juiciness. If you prefer a leaner option, go for ground turkey or chicken, but be aware that they may need added fat for moisture.
Sesame Oil: This oil brings depth and a wonderful nutty flavor. You can substitute with avocado oil for a milder taste or even olive oil, though the flavor will be different.
Gochugaru: This Korean red pepper flakes add heat and a smoky flavor. If you can’t find it, use regular chili flakes, but adjust to taste as they might be spicier.
Cucumbers: English or Persian cucumbers are best for their crispness. If these aren’t available, regular cucumbers will work, but peel them to remove the bitterness.
Fish Sauce: This is optional but adds umami. If you want to skip it, consider using a splash of soy sauce for a similar depth of flavor.
How Do You Get the Perfectly Cooked Ground Beef?
Cooking ground beef right can make a big difference in your dish’s flavor and texture. Here’s how to do it well:
- Start with a hot skillet. This helps sear the beef and keeps it juicy.
- Break the beef apart while cooking, but don’t fuss over it too much. Let it brown for a richer flavor.
- Season it with salt and other spices towards the end of cooking, as this enhances the overall flavor.
With these tips, your ground beef will be tender, flavorful, and the star of your meal!
Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients You’ll Need:
For The Korean Ground Beef:
- 1 pound (450g) ground beef (preferably 80/20 for flavor)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1/4 cup soy sauce or tamari (for keto option)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon erythritol or preferred keto sweetener
- 1 teaspoon fish sauce (optional, for depth)
- 2 green onions, thinly sliced (reserve some for garnish)
For The Cucumber Salad:
- 2 medium cucumbers, thinly sliced (preferably English or Persian cucumbers)
- 1/4 cup thinly sliced red onion
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon soy sauce or tamari (keto-friendly)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon toasted sesame seeds
- Salt to taste
How Much Time Will You Need?
This delightful dish takes about 25 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients, followed by 15 minutes cooking time. It’s a quick and satisfying meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Korean Ground Beef:
Start by heating the sesame oil in a large skillet over medium heat. Once hot, add the minced garlic and grated ginger, sautéing for about 1-2 minutes until it becomes fragrant. Then, add the ground beef, breaking it apart with a spatula. Cook it for 6-8 minutes until it’s browned and fully cooked. Next, stir in the soy sauce, gochugaru, erythritol (or your preferred sweetener), and optional fish sauce. Let it cook for an additional 2 minutes to allow the flavors to meld together. Finally, add the sliced green onions, stir well, and then remove from heat.
2. Prepare the Cucumber Salad:
In a separate mixing bowl, combine the thinly sliced cucumbers and red onion. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, red pepper flakes, and a pinch of salt. Pour this dressing over the cucumbers and onions, then toss gently to coat everything evenly. Finish by sprinkling the toasted sesame seeds on top.
3. Assemble and Serve:
Now it’s time to serve! In individual bowls, layer or mix the spicy Korean ground beef with the cucumber salad. Garnish with extra sliced green onions and more red pepper flakes to your taste. You can serve it immediately or chill it briefly in the fridge for a refreshing contrast.
Enjoy this low-carb, flavorful dish that balances the spicy savory Korean beef with the light crispness of the cucumber salad!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative, but they might require a little added fat, like olive oil, to keep the dish juicy and flavorful.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the amount of gochugaru and red pepper flakes. You can also add a bit of coconut aminos or honey to balance the heat with sweetness!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the ground beef and cucumber salad in advance. Just store them separately in airtight containers in the fridge for up to 3 days. Reheat the beef on the stove when ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. The cucumber salad may become soft over time, so it’s best enjoyed fresh. You can always prepare a new batch of salad when reheating the beef!