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Spicy Keto Korean Ground Beef with Cucumber Salad

This quick and flavorful dish combines spicy Korean ground beef with a refreshing cucumber salad, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the beef
  • 1 pound ground beef (80/20) gives more flavor; leaner works if you drain excess fat
  • 2 tablespoons sesame oil or swap half with olive oil for a milder taste
  • 4 cloves garlic, minced more if you love garlicky warmth
  • 1 tablespoon grated ginger optional, but adds lift
  • 2 tablespoons tamari or coconut aminos keto-friendly soy swap
  • 1 tablespoon gochujang paste look for low-sugar versions; for less heat use gochugaru or chili flakes
  • 1 teaspoon fish sauce adds umami; omit for vegetarian variations
  • 2 teaspoons toasted sesame seeds for garnish
  • 2 scallions thinly sliced
For the cucumber salad
  • 2 English cucumbers thinly sliced swap with Persian or seedless cukes
  • 2 teaspoons rice vinegar or apple cider vinegar
  • 1 teaspoon erythritol or a pinch of your preferred keto sweetener
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes optional for extra heat
  • 1 teaspoon sesame oil
  • 1 handful cilantro or mint for a fresh pop (optional)

Method
 

Preparation
  1. Ready your mise en place: mince garlic and ginger, thinly slice cucumbers and scallions, and whisk the cucumber dressing in a bowl. The vinegar will smell bright and floral as it combines with the sweetener and sesame oil.
  2. Make the cucumber salad: toss sliced cucumber with rice vinegar, keto sweetener, salt, red pepper flakes, and a drizzle of sesame oil. Let it sit while you cook the beef so flavors marry and the cucumbers soften slightly.
Cooking
  1. Heat a large skillet over medium-high heat. Add sesame oil; it will shimmer and give off a warm aroma before the garlic hits the pan.
  2. Add the garlic and ginger, sautéing for 30 seconds until fragrant. Stir constantly to avoid burning — the scent should be toasty and inviting.
  3. Add the ground beef, breaking it up with a spatula. Cook until browned and caramelized in places, about 5 to 7 minutes.
  4. Stir in tamari, gochujang, and fish sauce. Reduce heat to medium and let the sauce cling to the beef, thickening slightly, for about 2 minutes.
  5. Remove from heat and fold in scallions; sprinkle toasted sesame seeds over the top.
Serving
  1. Plate warm ground beef beside a mound of the chilled cucumber salad, enjoying the contrast of hot, savory beef and crisp, tangy cucumbers.

Notes

Store beef and cucumber salad separately in airtight containers for up to 4 days. Cooked beef can be frozen for up to 3 months.