introduction: Spicy Keto Korean Ground Beef with Cucumber Salad is a quick, low-carb dinner that delivers big flavor with minimal fuss. This Spicy Keto Korean Ground Beef with Cucumber Salad pairs savory sesame beef with a crisp, tangy cucumber salad for a meal that feels restaurant-quality but comes together in under 20 minutes. If you enjoy bold Korean flavors, you might also like the savory texture of a Korean beef bibimbap bowl as another way to enjoy similar spices and textures. Read on for easy steps, helpful tips, and smart make-ahead ideas so you can cook this more often.
why make this recipe
Spicy Keto Korean Ground Beef with Cucumber Salad is worth making because it hits several goals at once: it’s fast, tasty, low in carbs, and built from pantry-friendly ingredients. Ground beef is budget-friendly and cooks quickly, while the sesame oil and gochugaru add a satisfying Korean profile without the need for specialty sauces. The cool cucumber salad balances the heat, keeping each bite bright and refreshing.
This recipe is ideal for weeknights, meal prep, or when you need something comforting that won’t derail a low-carb plan. It’s also flexible: you can scale it up for guests, make it dairy-free, or swap proteins while keeping the same flavor direction. The minimal sauce and crisp raw salad reduce cleanup and let the recipe shine in simple, approachable ways.
how to make Spicy Keto Korean Ground Beef with Cucumber Salad
This section walks through the cooking process step by step and expands on the short directions so you end up with well-seasoned beef and a perfectly dressed cucumber salad.
Start by prepping aromatics and the cucumber. Peel or scrub the cucumber if you like, then thinly slice it so each slice picks up the dressing. Mince the garlic and ginger finely so they release maximum flavor into the beef as it cooks.
Heat a skillet over medium. Add the ground beef and break it into small pieces as it cooks so it browns evenly. Browning well is important — let it sit undisturbed for 2–3 minutes at a time so the meat develops color, then stir and continue until fully cooked.
When the beef is browned, drain any excess fat if desired. Add the soy sauce, sesame oil, gochugaru, garlic, and ginger. Stir thoroughly so every bit of beef is coated. Cook another 2–3 minutes for the garlic and ginger to mellow and for the flavors to marry. Taste and adjust salt and pepper as needed — remember that soy sauce contributes salt, so add cautiously.
While the beef finishes, toss the cucumber slices with rice vinegar, sesame seeds, and a pinch of salt and pepper. Let the cucumber sit for a few minutes to absorb the vinegar; this also tempers the raw edge and creates a quick pickling effect.
Plate by placing the beef beside a generous handful of cucumber salad. Sprinkle chopped green onions over the top for texture and a pop of color. Serve immediately so the beef stays warm and the cucumber maintains its crunch.
Ingredients :
- 1 lb ground beef
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Chopped green onions for garnish
Ingredient notes and substitutions:
- Ground beef: Any lean-to-moderate fat ground beef (80–90% lean) works. For a leaner option, choose 90% and add 1 teaspoon oil to the pan so the beef doesn’t dry out. If you don’t eat beef, swap ground turkey or ground chicken; both will absorb the seasonings well. For a vegetarian option, use crumbled firm tofu, tempeh, or cooked lentils.
- Soy sauce: Light or regular soy sauce works. For lower sodium, use reduced-sodium soy sauce or tamari; flavor may be slightly less salty, so taste and adjust.
- Sesame oil: Adds the signature toasty note. You can substitute with a neutral oil plus 1/2 teaspoon toasted sesame seeds if you’re out of sesame oil.
- Gochugaru: Korean red pepper flakes provide heat and a bit of smokiness. If you don’t have gochugaru, use crushed red pepper flakes or a small amount of cayenne — start with less and add to taste.
- Rice vinegar: Brightens the cucumber salad. Substitute with apple cider vinegar or mild white wine vinegar if needed.
- Sesame seeds and green onions: Add crunch and freshness. Toast sesame seeds lightly for deeper flavor.
Directions :
- In a skillet over medium heat, add ground beef and cook until browned.
- Drain excess fat, then add soy sauce, sesame oil, gochugaru, garlic, and ginger. Stir to combine and cook for an additional 2-3 minutes.
- In a bowl, combine sliced cucumber with rice vinegar, sesame seeds, salt, and pepper. Toss to coat.
- Serve the spicy ground beef on a plate with cucumber salad on the side and sprinkle with chopped green onions.
Pro Tips for Success Spicy Keto Korean Ground Beef with Cucumber Salad
- Brown the beef well: Let the meat sit undisturbed a couple of minutes at a time to develop browning. That caramelization is where much of the savory flavor comes from.
- Taste as you go: Soy sauce adds saltiness, so add extra salt only after the soy sauce is in and you’ve tasted the beef. Adjust gochugaru gradually to control the heat.
- Slice cucumber thinly and consistently: A mandoline or sharp knife gives thin, even slices that absorb the dressing quickly and provide a nice mouthfeel alongside the meat.
- Quick pickle the cucumbers: Letting the cucumber sit with vinegar for 5–10 minutes softens the raw flavor and adds brightness without losing crunch.
- Control moisture: If your beef releases a lot of fat, drain most of it but leave a teaspoon or two for flavor. Too much fat can make the dish feel heavy and reduce the crisp contrast with the salad.
- Warm the plate: If you want the cucumber to stay lively and the beef to feel comforting, plate immediately after cooking so the textures remain distinct.
Flavor Variations Spicy Keto Korean Ground Beef with Cucumber Salad
- Add umami depth: Stir in 1/2 teaspoon of fish sauce or a pinch of anchovy paste with the soy sauce for a deeper savory note (skip if vegetarian).
- Make it garlicky and sweet: Add 1 teaspoon of keto-friendly sweetener (like a monk fruit blend) and an extra clove of garlic for a sweet-savory glaze.
- Bright citrus twist: Mix a teaspoon of lime zest into the cucumber dressing for an aromatic citrus lift.
- Extra crunch and color: Toss in shredded carrots or thinly sliced radish with the cucumber for more texture and a splash of color.
- Make it smoky: Add a pinch of smoked paprika with the gochugaru for a smoky, rounded heat.
Serving Suggestions Spicy Keto Korean Ground Beef with Cucumber Salad
- Keep it simple: Serve the beef and cucumber salad as-is for a low-carb plate. Garnish with extra sesame seeds and sliced green onions.
- Lettuce wraps: Spoon the beef into butter lettuce cups and top with cucumber salad for a handheld option that’s fun to eat.
- Cauliflower rice: Add a scoop of cauliflower rice to the plate for a heartier bowl that stays keto-friendly.
- Over greens: Place the beef and cucumber on a bed of mixed greens and drizzle any leftover pan juices as dressing.
- Side dishes: Pair with kimchi, roasted broccoli, or sautéed bok choy to extend the meal into a colorful Korean-inspired spread.
Storage and Freezing Instructions Spicy Keto Korean Ground Beef with Cucumber Salad
- Refrigerator: Store cooked beef in an airtight container for up to 3–4 days. Keep the cucumber salad separate in its own container to maintain crunch.
- Reheating: Gently reheat the beef in a skillet over low-medium heat, adding a splash of water or broth to prevent drying. Do not microwave cucumbers — they will become soggy.
- Freezing: You can freeze the cooked beef (without the cucumber salad) for up to 2–3 months. Thaw overnight in the refrigerator before reheating. The cucumber salad freezes poorly and is best made fresh.
- Meal prep tip: Portion cooked beef into meal containers and add the cucumber in a separate small container or on the day you eat it. Pack green onions separately to keep them fresh.
Nutrition Facts (Per Serving) — approximate
- Calories: 340 kcal
- Protein: 23 g
- Carbs: 3 g
- Fat: 26 g
- Fiber: 1 g
- Sodium: 680 mg
Notes on nutrition: These values are estimates based on common ingredient nutrition profiles and assume four servings. Calorie and macro counts will vary with changes in beef lean percentage, the amount of sesame oil retained after draining, and the soy sauce used (regular vs. low-sodium). If you need precise numbers, weigh your portions and use a nutrition calculator.
FAQ About Spicy Keto Korean Ground Beef with Cucumber Salad
Is this recipe keto-friendly?
Yes. The recipe is keto-friendly because it’s centered on protein and healthy fats while keeping carbohydrates very low. The cucumber and small amounts of seasonings contribute minimal carbs, and there’s no added sugar in the base recipe. If you’re tracking net carbs precisely, count the cucumber and any optional sweeteners you might add.
How spicy is this dish, and can I adjust the heat?
The spice level comes mainly from gochugaru, which typically provides mild to moderate heat and a touch of smokiness. You can easily adjust the spiciness: use less gochugaru for a milder dish, or add more for greater heat. If you’d like a different profile, combine gochugaru with a small pinch of cayenne or a drop of sriracha for a sharper heat.
Can I make this gluten-free?
Yes. Replace regular soy sauce with tamari or a certified gluten-free soy sauce. All other ingredients are naturally gluten-free, but always check labels if you’re cooking for someone with celiac disease or severe gluten intolerance to be sure there’s no cross-contamination.
What if I want to use another protein?
Ground turkey, ground chicken, or even crumbled tofu or tempeh make good swaps. Turkey and chicken are slightly leaner, so cook them gently and consider adding a teaspoon of oil if they seem dry. For tofu or tempeh, press and crumble thoroughly, and consider briefly pan-frying so they absorb the sauce and develop a bit of texture.
Can I use gochujang instead of gochugaru?
Gochujang is a sweet-savory Korean chili paste that contains fermented soy and sugar, so it’s not strictly keto unless you use a sugar-free version. Gochugaru is dry flakes and keeps carbs negligible. If you use gochujang, reduce or omit other salty elements and taste as you go — you’ll need less than you might expect because it’s concentrated.
How long does the cucumber salad keep its crunch?
When dressed, cucumber salad stays crisp for several hours but will gradually soften as it sits. For the best texture, dress the cucumber shortly before serving or keep the dressing separate and toss right before eating. If making ahead, store the cucumber and dressing in different containers in the refrigerator.
Can I scale this up for a party?
Absolutely. This recipe scales easily. For larger batches, use a wide skillet or two pans so the meat can brown rather than steam. Keep cucumber salad chilled and dress it close to serving time. If you’re serving a crowd, offer lettuce leaves or cauliflower rice so guests can assemble their preferred portions.
What side dishes pair well with this?
Simple sides that complement the bold flavors work best: roasted or steamed vegetables, kimchi, a crisp Asian slaw, or a light miso soup. For keto-friendly bulk, cauliflower rice or garlic sautéed greens are excellent. For a non-keto crowd, steamed jasmine rice or noodles would also pair nicely.
Final Thoughts
Spicy Keto Korean Ground Beef with Cucumber Salad is a practical weeknight recipe that balances fast cooking with bold flavor. The combination of savory, spicy beef and bright, crisp cucumber delivers variety in texture and taste with minimal effort. Small swaps and simple adjustments let you tailor heat, sodium, and macros to your needs without losing the dish’s core appeal. Keep it in your rotating meals when you want something quick, satisfying, and easy to adapt.
Spicy Keto Korean Ground Beef with Cucumber Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Keto
Description
A quick, low-carb dinner featuring savory sesame beef paired with a crisp, tangy cucumber salad.
Ingredients
- 1 lb ground beef
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a skillet over medium heat, add ground beef and cook until browned.
- Drain excess fat, then add soy sauce, sesame oil, gochugaru, garlic, and ginger. Stir to combine and cook for an additional 2-3 minutes.
- In a bowl, combine sliced cucumber with rice vinegar, sesame seeds, salt, and pepper. Toss to coat.
- Serve the spicy ground beef on a plate with cucumber salad on the side and sprinkle with chopped green onions.
Notes
Brown the beef well for maximum flavor. Adjust spice to your preference and ensure cucumber is sliced evenly for best taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean