Spicy Keto Korean Ground Beef with Cucumber Salad

Ready for a flavor explosion?

Imagine digging into a bowl of Spicy Keto Korean Ground Beef that’s as delicious as it is healthy. This recipe isn’t just any ground beef dish; it’s a zesty combo that brings a party to your taste buds in less than 30 minutes. Plus, who doesn’t love a simple recipe that keeps the mess to a minimum?

Why Make This Recipe

You’ll love this one for a few great reasons:

• Quick and Easy: Who has time to spend hours in the kitchen? This dish comes together in a flash, making it perfect for weeknight dinners.
• Flavor Packed: The blend of gochugaru, garlic, and other spices makes your taste buds dance. Seriously, it’s like a flavor festival in your mouth!
• Family-Friendly: Even the picky eaters at the table won’t be able to resist. Ground beef and crunchy cucumber salad? Yes, please! 😍

Ingredients

You don’t need fancy stuff — just these basics!

• 1 pound ground beef
• 2 tablespoons soy sauce
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon sesame oil
• 1 medium cucumber, thinly sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sugar substitute
• 2 green onions, chopped

Directions

Time to get cooking! Follow these simple steps:

1. In a large skillet, heat sesame oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Stir in soy sauce, gochugaru, garlic powder, and ginger powder. Cook for an additional 2-3 minutes for a flavor kick.
3. In a separate bowl, mix sliced cucumber, rice vinegar, and sugar substitute. Toss well to combine.
4. Serve the spicy ground beef alongside the cucumber salad, garnished with chopped green onions.

How to Make Spicy Keto Korean Ground Beef with Cucumber Salad (Overview)

Making this dish is a breeze! Start by browning that juicy ground beef until perfection. Once it’s nice and golden, toss in all those vibrant spices—let it simmer for a few and bask in those amazing aromas! Meanwhile, whip up that cool cucumber salad in a jiffy. Pro tip: Don’t skip the sugar substitute; it balances out the spice beautifully!

How to Serve Spicy Keto Korean Ground Beef with Cucumber Salad

Plating this dish is half the fun! Serve it in vibrant bowls that contrast the rich beef with the crisp cucumber salad. Drizzle a bit of sesame oil on top for extra flavor, and don’t forget to sprinkle those crunchy green onions everywhere! The colors will pop, the aromas will fill your kitchen, and you’ll want to dive in right away! 😋

How to Store Spicy Keto Korean Ground Beef with Cucumber Salad

Leftovers? No problem! This spicy goodness keeps well in the fridge for about 3-4 days. If you want to save it for later, you can freeze it for up to 2 months. Just make sure to store it in an airtight container. Reheat on the stove or in the microwave, and it’ll taste just as delicious!

Tips to Make Spicy Keto Korean Ground Beef with Cucumber Salad

• Want it spicier? Add more gochugaru to kick things up a notch!
• Swap out the ground beef for ground turkey or chicken if you’re looking for a lighter option.
• If you’re feeling adventurous, add some chopped veggies like bell peppers or mushrooms for extra crunch!
• You can also use zucchini noodles instead of rice for a complete keto meal. 👍

Variation

Feeling creative? Here are some quick options to switch things up:

• Make it vegan: Swap the ground beef for crumble tofu or a meat substitute.
• Add extra flavors: Toss in sesame seeds or a sprinkle of lime juice for a twist.
• Want a different crunch? Swap cucumbers for jicama or even carrots!

FAQs

Can I make this ahead of time?
Yes! Prepare the beef and salad separately and combine before serving.

What’s a good substitute for gochugaru?
If you can’t find it, you can use crushed red pepper flakes, but it won’t have the same unique flavor!

Can I freeze leftovers?
Absolutely! Just store them in an airtight container, and they’ll be good for about 2 months!

📌 Pin this recipe for your next cozy dinner night!

Spicy Keto Korean Ground Beef with Cucumber Salad

A quick and flavorful dish that combines spicy ground beef with a refreshing cucumber salad, perfect for a healthy weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef Use lean ground beef for a healthier option.
• 2 tablespoons soy sauce For a gluten-free version, use tamari.
• 1 tablespoon gochugaru Korean red pepper flakes for spiciness.
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon sesame oil For flavor; can substitute with olive oil.

Cucumber Salad Ingredients

• 1 medium cucumber, thinly sliced Adds crunch and freshness.
• 2 tablespoons rice vinegar
• 1 teaspoon sugar substitute Balances the acidity of the vinegar.

Method

 

Preparation

1. In a large skillet, heat sesame oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Stir in soy sauce, gochugaru, garlic powder, and ginger powder. Cook for an additional 2-3 minutes for a flavor kick.
3. In a separate bowl, mix sliced cucumber, rice vinegar, and sugar substitute. Toss well to combine.

Serving

1. Serve the spicy ground beef alongside the cucumber salad, garnished with chopped green onions.

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat on the stove or in the microwave. For extra heat, add more gochugaru. Can substitute ground beef with ground turkey or chicken for a lighter option.