Spicy Keto Korean Beef with Cucumber Salad

This Spicy Keto Korean Beef with Cucumber Salad is a bold, satisfying dish that balances rich, savory beef with a crisp and refreshing salad. The beef is cooked with garlic, ginger, sesame oil, and a spicy chili paste to create deep, umami-packed flavor, while the cucumber salad adds brightness and crunch to every bite.

It’s an ideal recipe for busy weeknights or meal prep because it comes together quickly and uses simple, low-carb ingredients. Served on its own or over cauliflower rice, this dish delivers strong flavor, contrasting textures, and keto-friendly comfort without feeling heavy.

Equipment

• Large skillet
• Cutting board
• Sharp knife
• Mixing bowl
• Measuring cups and spoons
• Spatula

Ingredients

For the Beef

• 1 lb ground beef
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• Salt, to taste
• Black pepper, to taste
• Optional: keto-friendly sweetener, to taste
• 2 green onions, sliced
• 1 teaspoon sesame seeds

For the Cucumber Salad

• 1 large cucumber, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• Pinch of salt

Instructions

• Heat a large skillet over medium-high heat.
• Add the ground beef and cook, breaking it apart, until browned and fully cooked.
• Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
• Add the soy sauce, sesame oil, gochujang, rice vinegar, and sweetener if using. Stir well and let the mixture simmer for a few minutes until the sauce coats the beef evenly. Season with salt and pepper to taste.
• In a bowl, combine the sliced cucumber with rice vinegar, sesame oil, sesame seeds, and a pinch of salt. Toss until evenly coated.
• Serve the hot spicy beef alongside or over the cucumber salad. Garnish with green onions and sesame seeds before serving.

Recipe Info

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Cuisine: Korean-inspired
• Course: Main Dish

How to Store

• Store the cooked beef and cucumber salad in separate airtight containers.
• Refrigerate for up to 4 days.
• Freeze the beef only for up to 2 months.
• Reheat the beef gently before serving and pair with fresh cucumber salad.

What Not to Do

• Do not mix the cucumber salad with the beef ahead of time, or it will lose its crunch.
• Avoid cooking the sauce on very high heat, which can cause burning.
• Don’t over-season before tasting; sauces can vary in saltiness.

Tips & Variations

• Reduce the gochujang for a milder flavor.
• Swap ground beef for ground turkey or chicken if preferred.
• Add crushed red pepper for extra heat.
• Serve with cauliflower rice for a more filling keto meal.

Approximate Nutrition (Per Serving)

• Calories: ~330
• Protein: ~27 g
• Fat: ~22 g
• Carbohydrates: ~8 g
• Fiber: ~1 g
• Sugar: ~3 g

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Spicy Korean-Style Beef Bowl

Spicy Korean-Style Beef Bowl

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 330

Ingredients Method Notes

Ingredients

  

For the Beef

• 1 lb ground beef
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 tablespoon rice vinegar
• Salt to taste
• Black pepper to taste
• Optional: keto-friendly sweetener to taste
• 2 green onions sliced
• 1 teaspoon sesame seeds

For the Cucumber Salad

• 1 large cucumber thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• Pinch of salt

Method

 

1. Heat a large skillet over medium-high heat.
2. Add the ground beef and cook, breaking it apart, until browned and fully cooked.
3. Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
4. Add the soy sauce, sesame oil, gochujang, rice vinegar, and sweetener if using. Stir well and let the mixture simmer for a few minutes until the sauce coats the beef evenly. Season with salt and pepper to taste.
5. In a bowl, combine the sliced cucumber with rice vinegar, sesame oil, sesame seeds, and a pinch of salt. Toss until evenly coated.
6. Serve the hot spicy beef alongside or over the cucumber salad. Garnish with green onions and sesame seeds before serving.

Notes

• Protein: ~27 g
• Fat: ~22 g
• Carbohydrates: ~8 g
• Fiber: ~1 g
• Sugar: ~3 g

Conclusion

This Spicy Keto Korean Beef with Cucumber Salad is a flavorful, low-carb meal that feels indulgent while staying balanced. The combination of warm, savory beef and cool, crisp cucumber makes it satisfying without being heavy, offering a delicious way to enjoy bold flavors while sticking to a healthy eating plan.

FAQs

• Can I make this ahead of time?
  Yes, it’s great for meal prep when stored separately.
• Is this recipe very spicy?
  It’s moderately spicy and easily adjustable.
• Can I use a different protein?
  Yes, ground chicken or turkey works well.
• What can I serve this with?
  Cauliflower rice or steamed vegetables pair nicely.
• Is it good cold?
  The beef is best warm, but the cucumber salad is refreshing chilled.