Keto Korean Ground Beef & Cucumber Salad (Print Version)
Spicy Keto Korean Ground Beef & Cucumber Salad is a quick, flavorful, low-carb meal. High in protein, this healthy dish is perfect for weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free, Diabetic-Friendly
# Ingredients:
→ Savory Gochujang Beef
01 -
1 lb lean ground beef (85/15)
02 -
4 cloves garlic, minced
03 -
1 tbsp fresh ginger, grated
04 -
2 tbsp gochujang (Korean chili paste)
05 -
2 tbsp tamari (or soy sauce)
06 -
1 tsp erythritol or monk fruit sweetener
07 -
1 tsp toasted sesame oil
08 -
1/2 tsp black pepper
→ Cool & Crisp Cucumber Base
09 -
2 large English cucumbers, thinly sliced or spiralized
10 -
1/2 tsp salt
→ Fiery Keto Dressing
11 -
3 tbsp unseasoned rice vinegar
12 -
1 tbsp toasted sesame oil
13 -
1 tbsp tamari (or soy sauce)
14 -
1 tsp gochugaru (Korean chili flakes)
15 -
1 clove garlic, minced
16 -
1/2 tsp erythritol or monk fruit sweetener
→ Garnish & Flavor Boosters
17 -
2 green onions, thinly sliced
18 -
1 tbsp toasted sesame seeds
# Instructions:
01 -
Slice 2 large English cucumbers thinly or spiralize. In a bowl, toss them with 1/2 tsp salt and let sit for 10-15 minutes to draw out excess water. This ensures a crisp base for your Spicy Keto Korean Ground Beef & Cucumber Salad.
02 -
In a small bowl, whisk together 3 tbsp unseasoned rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp tamari (or soy sauce), 1 tsp gochugaru, 1 minced clove garlic, and 1/2 tsp erythritol or monk fruit sweetener. Set aside for later assembly.
03 -
Heat a large skillet over medium-high heat. Add 1 lb lean ground beef (85/15) and cook, breaking it apart, until browned. Drain any excess fat from the skillet.
04 -
To the browned beef, add 4 cloves minced garlic and 1 tbsp grated fresh ginger. Cook for 1 minute until fragrant. Stir in 2 tbsp gochujang, 2 tbsp tamari (or soy sauce), 1 tsp erythritol or monk fruit sweetener, 1 tsp toasted sesame oil, and 1/2 tsp black pepper. Simmer for 2-3 minutes, allowing flavors to meld for your Spicy Keto Korean Ground Beef & Cucumber Salad.
05 -
Firmly squeeze the salted cucumbers to remove as much liquid as possible. You can use a clean kitchen towel or paper towels for this. Pat them dry to maintain their crisp texture.
06 -
In a large serving bowl, combine the drained cucumbers with the savory gochujang beef mixture. Pour the prepared fiery keto dressing over the top and toss gently to ensure everything is well coated.
07 -
Garnish your vibrant Spicy Keto Korean Ground Beef & Cucumber Salad with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately for the best texture and flavor.
# Notes:
01 -
For extra crispness, after salting and draining, you can rinse the cucumbers briefly and then pat them very dry. This removes any residual saltiness if you're sensitive to it.
02 -
Adjust the gochujang and gochugaru quantities to your preferred spice level. For less heat, reduce the gochugaru; for more, add a pinch more to the dressing.
03 -
The beef mixture can be cooked a day in advance and stored in the refrigerator. Prepare the dressing separately. Assemble the salad just before serving to keep the cucumbers crisp.
04 -
This salad is a complete meal on its own, but it also pairs wonderfully with a side of kimchi or a simple green salad for added freshness.
# Tools You'll Need:
01 -
Large skillet
02 -
Large mixing bowl
03 -
Cutting board
04 -
Chef's knife
05 -
Grater
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 335 kcal
Total Fat: 18 g
Total Carbohydrate: 7 g
Protein: 28 g