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Spicy keto Korean ground beef in a bowl with gochujang sauce served alongside a fresh cucumber salad with sesame seeds

Spicy Keto Korean Ground Beef

A bold, one-pan Korean-inspired dinner with savory spiced ground beef coated in a gochujang sauce, served alongside a cool and crunchy cucumber salad. Low-carb, keto-friendly, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Korean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp Korean gochujang paste adjust to spice preference
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil plus extra for drizzling
  • 1 cup firm cucumbers diced into bite-sized pieces
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame seeds optional

Equipment

  • Large skillet
  • Mixing bowl
  • Spatula
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Mince the garlic and ginger, then dice the cucumbers into bite-sized pieces. Have all ingredients ready before cooking.
  2. Heat a large skillet over medium-high heat with no oil. Add the ground beef and cook, breaking apart with a spatula. Let it sit between stirs to build a sear. Cook until browned and no longer pink, about 5 minutes. Drain excess fat.
  3. Add minced garlic and ginger to the beef. Stir and cook for about 1 minute until fragrant and the garlic is lightly golden.
  4. Stir in gochujang paste, soy sauce, and sesame oil. Mix well and cook for 1 more minute until the sauce coats the beef evenly.
  5. In a separate bowl, toss diced cucumbers with rice vinegar and sesame seeds. Toss gently to coat.
  6. Plate the spicy beef alongside the cucumber salad. Drizzle extra sesame oil over the top before serving. Serve with cauliflower rice or in lettuce wraps for a full low-carb meal.

Notes

Store beef in an airtight container in the fridge for up to 3 days. Keep cucumber salad separate as it is best eaten fresh. Reheat beef in a skillet over medium heat with a splash of soy sauce if dry. Swap ground beef for ground turkey or chicken for a lighter version. Use coconut aminos instead of soy sauce if preferred.