Name: Spicy Keto Korean Beef with Cucumber Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 1 lb ground beef (85% lean); 3 tablespoons coconut aminos (or soy sauce if not strict keto); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon gochujang (use sugar-free for strict keto or substitute with chili paste); 1 teaspoon garlic powder; 1 teaspoon ground ginger; 1/2 teaspoon red pepper flakes (optional for extra heat); 2 green onions, thinly sliced; 1 tablespoon sesame seeds; 2 cups thinly sliced cucumber; 1 teaspoon salt; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 teaspoon erythritol (or preferred keto sweetener); 1 teaspoon crushed red pepper; 1 tablespoon chopped fresh cilantro (optional)

Jump to Recipe·Print Recipe

Savory, spicy, and packed with bold umami flavor, this Spicy Keto Korean Beef with Cucumber Salad is one of my favorite weeknight meals. The seasoned ground beef is rich, satisfying, and perfectly balanced by a crisp and refreshing cucumber salad. It’s fast, keto-friendly, and tastes like it came from a restaurant.

Spicy Keto Korean Beef with Cucumber Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Korean Beef:

1 lb ground beef (85% lean)

3 tablespoons coconut aminos (or soy sauce if not strict keto)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon gochujang (use sugar-free for strict keto or substitute with chili paste)

1 teaspoon garlic powder

1 teaspoon ground ginger

½ teaspoon red pepper flakes (optional for extra heat)

2 green onions, thinly sliced

1 tablespoon sesame seeds

For the Cucumber Salad:

2 cups thinly sliced cucumber

1 teaspoon salt

1 tablespoon rice vinegar

1 teaspoon sesame oil

½ teaspoon erythritol (or preferred keto sweetener)

1 teaspoon crushed red pepper

1 tablespoon chopped fresh cilantro (optional)

Directions

I start by prepping the cucumber salad. I toss the sliced cucumbers with salt and let them sit for 10 minutes to draw out excess moisture. Then I drain and pat them dry.

I mix rice vinegar, sesame oil, erythritol, crushed red pepper, and cilantro in a bowl and pour it over the cucumbers. I toss everything together and chill it while I cook the beef.

In a large skillet over medium-high heat, I add sesame oil and ground beef. I cook the beef, breaking it apart with a spatula, until browned—about 7–8 minutes.

I whisk together coconut aminos, rice vinegar, gochujang, garlic powder, ground ginger, and red pepper flakes in a small bowl.

I pour the sauce over the beef, reduce the heat to medium, and stir everything together. I let it cook for another 3–4 minutes so the flavors can really come together.

Off the heat, I stir in the green onions and sesame seeds.

I serve the spicy beef over the cucumber salad or in lettuce cups for a crunchy, low-carb bite.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 310 kcal per serving

Variations

I like to switch it up based on what I’m in the mood for. Sometimes I add spiralized zucchini or shredded cabbage under the beef instead of cucumber salad. If I want more crunch, I toss in chopped peanuts or almonds. I’ve also made this with ground turkey or chicken for a leaner option. And when I want it extra spicy, I double the gochujang or add a splash of hot sauce.

Storage/Reheating

I store the beef and salad separately in airtight containers. The beef keeps well in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or in the microwave for about 1-2 minutes. The cucumber salad is best served cold, and I keep it fresh for up to 2 days.

FAQs

Can I make this recipe without gochujang?

Yes, I can substitute gochujang with a sugar-free chili paste or even a mix of chili flakes and a touch of tomato paste for that spicy, fermented kick.

Is this recipe suitable for meal prep?

Absolutely. I like to prep a double batch of the beef and store it in containers with the cucumber salad kept separate. It makes for an easy grab-and-go keto lunch.

Can I use a different type of protein?

Yes, I’ve used ground turkey and ground chicken with great results. I just make sure to season generously since those meats are milder.

What can I serve this with besides cucumber salad?

I sometimes serve it in lettuce wraps, over cauliflower rice, or even with a side of steamed broccoli for a heartier plate.

Is this dish freezer-friendly?

The beef freezes well for up to 2 months. I let it cool completely before storing in freezer-safe bags. I don’t recommend freezing the cucumber salad since it loses its crunch.

Conclusion

This Spicy Keto Korean Beef with Cucumber Salad is one of those recipes I keep coming back to—it’s quick, satisfying, and hits all the right flavor notes. Whether I’m eating keto or just want a lighter, low-carb dinner, this one never disappoints. It’s bold, easy, and perfect for spicing up my weekly meal rotation.

Recipe:

Spicy Keto Korean Beef with Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Savory, spicy, and keto-friendly, this Spicy Korean Beef with Cucumber Salad pairs rich, umami-packed ground beef with a crisp, refreshing cucumber salad. A quick, low-carb weeknight meal bursting with flavor.

Instructions

Toss sliced cucumbers with salt and let sit for 10 minutes to draw out moisture. Drain and pat dry.
In a bowl, mix rice vinegar, sesame oil, erythritol, crushed red pepper, and cilantro. Pour over cucumbers, toss, and chill.
In a skillet over medium-high heat, add sesame oil and ground beef. Cook until browned, about 7–8 minutes.
In a separate bowl, whisk together coconut aminos, rice vinegar, gochujang, garlic powder, ground ginger, and red pepper flakes.
Pour sauce over beef, reduce heat to medium, and stir. Cook for another 3–4 minutes.
Remove from heat and stir in green onions and sesame seeds.
Serve beef over cucumber salad or in lettuce cups for a low-carb option.