This spicy keto Korean ground beef is packed with flavor and comes together quickly. It’s a perfect mix of meat and spices, served with a refreshing cucumber salad to cool things down!
You’ll love how easy and tasty this dish is. I often make extra beef for leftovers—it’s great in lettuce wraps or even on its own. Yum! 😋
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef gives a juicy texture from the fat. If you want a leaner option, go for 90/10, but be aware it may be less flavorful. For a lighter choice, ground turkey or chicken can also work well.
Garlic: Fresh garlic adds a punch of flavor. If you’re in a pinch, garlic powder can serve as an alternative—about 1/2 teaspoon per clove. But fresh is always best for this recipe!
Soy Sauce or Coconut Aminos: Regular soy sauce works great, but for a keto-friendly option, choose coconut aminos, which is lower in carbs. Tamari is also a good gluten-free substitute.
Sweetener: Erythritol is popular for keto diets. If you don’t have it, other keto-friendly sweeteners like monk fruit or stevia can be used in similar amounts.
Cucumbers: Mini cucumbers are crisp and perfect for this salad. If you can’t find them, an English cucumber is a great substitute as well—they’re nice and crunchy!
How to Sauté Garlic and Ginger Without Burning?
Sautéing garlic and ginger requires attention, as they can burn easily. Here’s how to do it well:
- Heat your skillet on medium-high but don’t let it get too hot. Medium heat keeps it controlled.
- Add the sesame oil first, stirring to coat the pan.
- Add garlic and ginger in at the same time. Make sure to stir constantly for about 30 seconds.
- If you see browning happening, lower the heat to avoid burning.
Following these steps will keep your garlic and ginger fragrant and delicious without a charred taste!
Spicy Keto Korean Ground Beef with Cucumber Salad
Ingredients You’ll Need:
For the Korean Ground Beef:
- 1 lb (450g) ground beef (preferably 80/20 for juiciness)
- 3 cloves garlic, minced
- 1 small green chili or 1 tsp red chili flakes (adjust to taste)
- 2 tbsp soy sauce or coconut aminos (for keto)
- 1 tbsp sesame oil
- 2 tsp erythritol or preferred keto sweetener (optional)
- 1 tsp grated fresh ginger
- 1/2 tsp ground black pepper
- 2 green onions, thinly sliced (reserve some for garnish)
- 1/2 tsp red chili flakes (optional, for extra spice)
- 1 tsp toasted sesame seeds (for garnish)
For the Cucumber Salad:
- 2 mini cucumbers (or 1 English cucumber), thinly sliced into rounds
- 1/4 small red onion, thinly sliced
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil
- 1/4 tsp red chili flakes
- Salt to taste
- A few sprigs fresh cilantro or chopped fresh basil (optional)
How Much Time Will You Need?
This dish will take about 15 minutes of preparation time, followed by another 10-15 minutes for cooking. After mixing everything together, it’s best to let the salad marinate for about 5 minutes while you cook the beef, so set aside about 30 minutes total to make this delicious meal!
Step-by-Step Instructions:
1. Prepare the Cucumber Salad:
In a medium bowl, combine the sliced cucumbers, red onion, rice vinegar, sesame oil, red chili flakes, and a pinch of salt. Toss everything well until the vegetables are coated. Set it aside to marinate while you get the beef ready. If you’re using cilantro or basil, add it in just before serving to keep it fresh!
2. Cook the Korean Ground Beef:
Grab a large skillet and heat it over medium-high heat. Add the sesame oil to the hot skillet. Wait until it shimmers a bit to know it’s at the right temperature.
3. Sauté the Aromatics:
When the oil is hot, throw in the minced garlic, grated ginger, and either the green chili or red chili flakes. Sauté for about 30 seconds or until it becomes super fragrant—be careful not to let it burn!
4. Add the Ground Beef:
Now it’s time to add the ground beef. Cook it by breaking it up with a spatula. Keep stirring until it’s browned and fully cooked through, which should be about 5-7 minutes.
5. Season the Beef:
Once the beef is cooked, stir in the soy sauce (or coconut aminos), erythritol (if you’re using it), ground black pepper, and half of the sliced green onions. Cook everything together for another 1-2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Combine and Serve:
Now we get to layer the dish! In a serving bowl or plate, start with a layer of the cucumber salad. Top it with the spicy Korean ground beef mixture. Don’t forget to sprinkle the remaining sliced green onions and the toasted sesame seeds on top for extra crunch and flavor.
7. Enjoy Your Meal:
Serve this dish immediately while it’s warm, or let it cool a bit. It tastes great on its own, or you could wrap it in leafy greens for a fun, fresh bite!
Enjoy your spicy, flavorful keto-friendly Korean ground beef with a fresh, crunchy cucumber salad! 🔥🥒
Can I Make This Recipe Dairy-Free?
Absolutely! This recipe is naturally dairy-free as it doesn’t include any dairy products. If you’d like to add creaminess, consider using avocado slices on top for a delicious and creamy contrast without dairy.
How Can I Adjust the Spice Level?
Adjusting the spice level is easy! Decrease the amount of green chili or red chili flakes if you prefer a milder dish. Alternatively, you can increase these ingredients for more heat—just go gradually to find your perfect balance!
Can I Use Other Vegetables in the Cucumber Salad?
Definitely! Feel free to add or substitute with additional veggies like bell pepper, shredded carrots, or radish for added crunch and freshness. Just make sure to keep the same dressing to complement the flavors!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef gently on the stove or in the microwave, and enjoy the salad cold for a refreshing side!