I appreciate how quickly this meal comes together without sacrificing flavor. The combination of sesame oil, gochujang, garlic, and ginger creates a deep, savory heat that I find incredibly comforting. I also enjoy how the cool cucumber salad contrasts with the warm, spicy beef, giving every bite a refreshing crunch.
I like that this recipe uses simple pantry ingredients, yet delivers restaurant-quality flavor. It fits perfectly into my keto lifestyle thanks to the use of erythritol as a sweetener, keeping the carb count low while maintaining that subtle sweetness I expect in Korean-inspired dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (80/20 blend for robust flavor) 2 tablespoons soy sauce (gluten-free if needed) 1 tablespoon sesame oil 1 tablespoon gochujang (or sriracha for a milder kick) 1 tablespoon minced garlic 1 teaspoon grated ginger 1 tablespoon erythritol 1 teaspoon rice vinegar (or apple cider vinegar) salt and pepper to taste 1 cucumber, thinly sliced 1 tablespoon green onions, chopped 1 tablespoon sesame seeds (optional)
Directions
I start by placing a large skillet over medium-high heat. Once it’s hot, I add the ground beef and cook it for about 5 to 7 minutes, stirring occasionally, until it’s fully browned and cooked through.
After the beef is nicely browned, I stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. I let everything simmer together for about 3 to 5 minutes, allowing the sauce to thicken and coat the beef beautifully.
While the beef simmers, I prepare the cucumber salad. In a separate bowl, I combine the thinly sliced cucumber, chopped green onions, and sesame seeds. I gently toss everything together until well mixed.
To serve, I spoon the spicy beef over the fresh cucumber salad. I sometimes add extra sesame seeds and green onions on top for additional texture and presentation.
I sometimes swap the ground beef for ground turkey or ground chicken when I want a leaner option. If I prefer a milder spice level, I reduce the gochujang and add a bit more sesame oil for richness.
For extra vegetables, I occasionally stir in shredded zucchini or finely chopped bell peppers while cooking the beef. When I want a heartier bowl, I serve it over cauliflower rice to keep it keto-friendly while adding more volume.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. I like to keep the beef and cucumber salad in separate containers to maintain the salad’s crunch.
When reheating, I warm the beef gently in a skillet over medium heat or in the microwave in short intervals, stirring between each. I avoid reheating the cucumber salad and instead serve it fresh and cold alongside the warmed beef.
FAQs
Can I make this recipe ahead of time?
I often prepare the beef in advance and store it in the refrigerator. When I’m ready to eat, I simply reheat the beef and quickly assemble the fresh cucumber salad.
Is this recipe very spicy?
I find it moderately spicy due to the gochujang. If I want less heat, I reduce the amount or substitute it with sriracha for a milder flavor.
Can I make this dairy-free?
This recipe is naturally dairy-free, which I find convenient when cooking for different dietary needs.
What can I use instead of erythritol?
I sometimes use monk fruit sweetener as another keto-friendly option. If I’m not strictly keto, I might use a small amount of brown sugar.
Can I freeze the cooked beef?
I freeze the cooked beef portion in a freezer-safe container for up to 2 months. I thaw it in the refrigerator overnight before reheating. I do not freeze the cucumber salad, as it loses its texture.
Conclusion
I find this delightful spicy keto Korean beef with cucumber salad to be one of my favorite quick meals. It delivers bold flavor, satisfying texture, and keto-friendly ingredients all in one simple dish. Whenever I want something comforting yet fresh, this recipe is the one I turn to time and time again.
Quick and easy Delightful Spicy Keto Korean Beef with Cucumber Salad Dish packed with bold Korean flavors. This low carb dinner recipe is perfect for busy weeknights, featuring savory ground beef, fresh cucumber salad, and a spicy gochujang sauce ready in just thirty minutes.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Korean-Inspired
Diet:Gluten Free
Ingredients
1 pound Ground Beef (80/20 blend recommended)
2 tablespoons Soy Sauce (gluten-free if needed)
1 tablespoon Sesame Oil
1 tablespoon Gochujang (or sriracha for milder heat)
1 tablespoon Minced Garlic
1 teaspoon Grated Ginger
1 tablespoon Erythritol
1 teaspoon Rice Vinegar (or apple cider vinegar)
Salt and Pepper (to taste)
1 Cucumber (thinly sliced)
1 tablespoon Green Onions (chopped)
1 tablespoon Sesame Seeds (optional)
Instructions
Cook the Beef:
Heat a large skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart as it browns. Cook until no longer pink and slightly crispy.
Add the Sauce:
Stir in soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Simmer for 3–5 minutes until the sauce thickens and coats the beef evenly. Adjust salt and pepper to taste.
Prepare the Cucumber Salad:
In a separate bowl, combine thinly sliced cucumber, chopped green onions, and sesame seeds. Toss gently to mix.
Serve:
Plate the cucumber salad and top with the spicy Korean beef. Garnish with extra sesame seeds and green onions if desired.
Notes
For extra heat, add red pepper flakes or additional gochujang.
For stricter keto macros, ensure your gochujang is low in added sugars.
Substitute coconut aminos for soy sauce if avoiding soy.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
This dish pairs well with cauliflower rice for a more filling keto meal.
