Spicy Keto Korean Ground Beef with Cucumber Salad

Key Ingredients & Substitutions

Ground Beef: I recommend 80/20 for a juicy bite, but you can use leaner beef if you want. Ground turkey or chicken works well if you’re looking for a lighter meal.

Soy Sauce or Coconut Aminos: Both bring a salty depth. Coconut aminos is a great low-sodium, keto-friendly alternative. Just be aware it’s slightly sweeter than soy sauce.

Gochujang: This Korean chili paste adds heat and flavor. If you’re in a pinch, swap it for a keto-friendly chili garlic sauce or a homemade mix of red pepper flakes and a touch of honey or maple syrup.

Erythritol: Ideal for sweetness without carbs! If you’re not a fan, consider stevia or monk fruit, adjusting to taste since they can be sweeter.

Cucumber: English cucumbers are great here for their crunch. You can use regular cucumbers too, but you’d need to peel them as they’re a bit bitter. Try radishes for a different crunch!

How Do I Get the Ground Beef Cooked Perfectly?

Cooking ground beef just right gives you the best flavor and texture. Here’s what to remember:

• Use a large skillet and keep your heat at medium-high to sear the beef quickly.
• Break the meat up as it cooks with a spatula. This helps it brown evenly.
• Cook until browned and there’s no pink, about 5-7 minutes. If too greasy, drain the excess fat, but don’t skip the flavor that fat provides!
• After adding the sauce, let it simmer for a few minutes. This allows the beef to absorb all that delicious flavor!

With these tips, you’re set to make a flavorful meal that’s not only satisfying but also aligns with your keto goals! Enjoy!

Spicy Keto Korean Ground Beef with Cucumber Salad

Ingredients You’ll Need:

For the Spicy Korean Ground Beef:

• 1 lb (450g) ground beef (preferably 80/20 for richness)
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce or coconut aminos (for keto-friendly)
• 1 tbsp gochujang (Korean chili paste) or substitute with keto-friendly chili garlic sauce
• 1 tbsp rice vinegar
• 1 tbsp erythritol or preferred keto-friendly sweetener
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 3 green onions, sliced
• 1 tbsp toasted sesame seeds

For the Cucumber Salad:

• 1 large English cucumber or 2 small cucumbers, thinly sliced
• 1/4 cup thinly sliced red onion
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp erythritol or keto sweetener
• 1/4 tsp salt
• Pinch of red pepper flakes
• 1 tbsp chopped fresh cilantro (optional)

How Much Time Will You Need?

This recipe will take about 15 minutes for prep and 15 minutes for cooking, totaling around 30 minutes. You’ll have a delicious, homemade meal on the table in no time!

Step-by-Step Instructions:

1. Prepare the Sauce for Beef:

In a small bowl, whisk together the soy sauce (or coconut aminos), gochujang (or chili garlic sauce), rice vinegar, erythritol, grated ginger, minced garlic, and crushed red pepper flakes. Set this flavorful sauce aside as it will add a spicy kick to the beef.

2. Cook the Ground Beef:

Heat the sesame oil in a large skillet over medium-high heat. Once hot, add the ground beef, breaking it apart with a spoon. Cook until the beef is nicely browned and cooked through, about 5-7 minutes. If there’s a lot of grease in the pan, feel free to drain some of it for a healthier option.

3. Add Sauce and Simmer:

Pour the prepared sauce over the cooked beef. Stir well to coat the beef evenly with the sauce. Let it simmer for 2-3 minutes, which allows the flavors to meld together and the sauce to thicken slightly. Taste and season with salt and pepper as needed.

4. Make the Cucumber Salad:

In a mixing bowl, combine the cucumber slices and thinly sliced red onion. In a separate small bowl, whisk together the rice vinegar, sesame oil, erythritol, salt, and red pepper flakes. Pour this dressing over the cucumber mixture and toss gently to combine. If you like, add chopped cilantro for extra flavor.

5. Assemble and Serve:

Serve the spicy Korean ground beef in bowls, garnished with sliced green onions and toasted sesame seeds. Arrange the cucumber salad on the side or sprinkle it on top as a refreshing contrast to the spicy beef.

6. Optional:

For an extra kick, garnish with additional red pepper flakes or fresh herbs if desired. Serve the beef warm and the cucumber salad chilled for the best experience.

Enjoy this flavorful, keto-friendly Korean-inspired dish with the crisp freshness of cucumber salad to balance the spicy beef! Your meal is ready!

Can I Use a Different Type of Meat?

Absolutely! Ground turkey or chicken can be used as a healthier alternative. Just keep in mind that lean meats may require a bit more seasoning to enhance the flavor.

What if I Can’t Find Gochujang?

If you’re unable to find gochujang, you can substitute it with a keto-friendly chili garlic sauce. Alternatively, mix red pepper flakes with a touch of soy sauce and honey or maple syrup for a homemade option.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, making sure not to overcook the beef again.

Can I Make the Cucumber Salad Ahead of Time?

Yes, you can prepare the cucumber salad a few hours in advance. Just toss it gently before serving to redistribute the dressing and keep everything fresh and crunchy!