Description
Savor the vibrant flavors of Spicy Keto Korean Ground Beef with Cucumber Salad—a quick and delicious dish that combines seasoned ground beef with a refreshing cucumber salad. This one-pan meal bursts with rich Korean spices and offers a delightful contrast of spicy and crunchy textures in every bite. Perfect for weeknight dinners or entertaining guests, this low-carb recipe is both easy to prepare and visually appealing, ensuring a satisfying dining experience without the fuss.
Ingredients
Scale
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Korean gochujang paste (adjust for spice level)
- 1 cup firm cucumbers, diced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil (plus extra for drizzling)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Mince garlic and ginger, then dice cucumbers into bite-sized pieces.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned (about 5 minutes).
- Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
- Mix in gochujang paste, soy sauce, and sesame oil; stir well until heated through.
- For the cucumber salad, combine diced cucumbers with rice vinegar and sprinkle with sesame seeds; toss gently.
- Serve the spicy beef mixture alongside the cucumber salad, drizzling more sesame oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 340
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg