Name: Spicy Keto Korean Ground Beef with Cucumber Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Keto
Ingredients: 1 pound ground beef (85% lean); 2 cloves garlic, minced; 1 tablespoon sesame oil; ¼ cup soy sauce or coconut aminos for a soy-free option; 2 tablespoons sugar-free sweetener (erythritol or monk fruit); 1 tablespoon rice vinegar; ½ teaspoon crushed red pepper flakes (adjust to taste); ¼ teaspoon ground ginger; 3 green onions, sliced; 1 tablespoon sesame seeds; 2 medium cucumbers, thinly sliced (approx. 470g); ¼ red onion, thinly sliced; 1 tablespoon apple cider vinegar; 1 tablespoon sugar-free sweetener (erythritol or monk fruit); ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon sesame seeds for garnish (optional)

Jump to Recipe

If you love bold flavors with a low-carb twist, you are going to absolutely fall in love with the Spicy Keto Korean Ground Beef with Cucumber Salad Recipe. This vibrant dish brings together the rich, savory depth of Korean BBQ-inspired ground beef paired perfectly with a crisp, refreshing cucumber salad. It’s simple, satisfying, and perfectly balanced to keep your keto lifestyle exciting without sacrificing taste or freshness.

The dish is presented on a white square plate placed on a white marbled surface. The main layer is a heap of small, dark brown cooked meat pieces, glistening with a slightly sticky texture. Scattered over the meat are thin rings of purple-red onion and finely chopped green scallions, adding vibrant color contrast. Fresh green cilantro leaves are distributed among the meat pieces, alongside a sprinkle of white sesame seeds evenly spread on top. To one side of the plate, there is a neat row of thin, circular slices of bright green cucumber, some garnished with extra chopped scallions. The overall look is fresh and colorful, with layers well mixed but distinct. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting ready to make this dish is a breeze because the ingredients are straightforward yet packed with flavor. Each component plays an important role, whether it’s providing that signature Korean kick, adding richness, or offering a crunchy contrast that makes every bite memorable.

1 pound ground beef (85% lean): The hearty base that soaks up all the wonderful spices and sauces.
2 cloves garlic, minced: Adds aromatic depth and that irresistible savory punch.
1 tablespoon sesame oil: Brings a nutty richness, elevating the dish’s authentic Korean flavor.
¼ cup soy sauce or coconut aminos: Provides salty umami; coconut aminos are perfect for a soy-free option.
2 tablespoons sugar-free sweetener (erythritol or monk fruit): Balances out the savory and spicy notes with gentle sweetness without the carbs.
1 tablespoon rice vinegar: Adds a mild acidity that brightens the overall flavor.
½ teaspoon crushed red pepper flakes: The source of that delicious spicy kick; adjust it to your liking.
¼ teaspoon ground ginger: A subtle warmth that enhances the seasoning complexity.
3 green onions, sliced: Fresh finishers that add color and a mild onion flavor.
1 tablespoon sesame seeds: For that final toasty crunch and visual appeal.
2 medium cucumbers, thinly sliced (approx. 470g): Crisp, cool base for the salad to balance the beef.
¼ red onion, thinly sliced: Adds sharpness and texture contrast to the cucumber salad.
1 tablespoon apple cider vinegar: The acidic element that picks up the salad’s brightness.
1 tablespoon sugar-free sweetener (erythritol or monk fruit): Keeps the salad keto-friendly while rounding out flavors.
½ teaspoon salt: Essential to bring all the salad flavors together.
¼ teaspoon black pepper: Mild heat that complements the spicy beef.
1 teaspoon sesame seeds for garnish (optional): Adds a little extra crunch and nutty aroma to the salad.

How to Make Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

Step 1: Prepare the Cucumber Salad

Start by combining the sliced cucumbers and red onion in a medium bowl. Toss them together with apple cider vinegar, your sugar-free sweetener, salt, and black pepper. Mix until the cucumbers are well coated. This marinating step is key as it softens the onions slightly while letting the cucumbers soak up the tangy, sweet flavors, making your salad fresh and bright when served alongside the spicy beef.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high flame and add the ground beef. Use a spatula to break it apart as it cooks. Let it brown evenly for about 5 to 7 minutes until it’s no longer pink. Don’t forget to drain excess fat if there is any—this keeps the dish lighter and lets the flavors shine through beautifully.

Step 3: Add Aromatics and Seasonings

Turn the heat down to medium and toss in minced garlic and sesame oil with the beef. Stir and sauté for 1 to 2 minutes until everything smells fragrant. Now it’s time to add the soy sauce (or coconut aminos), sugar-free sweetener, rice vinegar, crushed red pepper flakes, and ground ginger. Stir it all together and let the beef simmer for another 2 to 3 minutes, allowing those bold, spicy flavors to meld into each bite.

Step 4: Finish the Beef

Remove the skillet from heat and mix in half of your sliced green onions and sesame seeds, which add fresh color and a pleasing crunch before plating.

Step 5: Serve

Plate the spicy Korean ground beef and generously top with the remaining green onions and sesame seeds. Add a serving of the cucumber salad on the side and, if you like, sprinkle a few more sesame seeds over it for that little extra something. The cool salad is the perfect counterbalance to the spicy beef, making this dish totally irresistible.

How to Serve Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

A white plate holds a dish with several layers: the bottom layer is small, dark brown pieces of cooked meat, shiny with sauce, piled in the center; on top of the meat are thin, light purple rings of red onion and bright green slices of spring onion sprinkled throughout; white sesame seeds are scattered over the meat and onions. Fresh green herb leaves, likely cilantro, are spread over the top. On the upper right side of the plate, there is a neat stack of thin cucumber slices, bright green with light watery centers and some spring onion bits on top. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds over the beef and salad gives a lovely nutty crunch and beautiful visual appeal. Add extra sliced green onions for a burst of vibrant green and freshness that brightens the plate and palate alike.

Side Dishes

This recipe shines on its own but pairs wonderfully with steamed cauliflower rice or sautéed greens for a nutrient boost. For a bit more crunch and added texture, serve alongside some crispy seaweed sheets or a simple kimchi for authenticity and extra probiotic benefits.

Creative Ways to Present

Want to impress your guests? Serve the spicy keto Korean ground beef in lettuce wraps, letting everyone customize their own handheld bites. You can also serve the beef over zucchini noodles or spiralized veggies for a fun twist that still stays true to keto principles. Presentation matters, and this recipe adapts beautifully to whichever style you prefer!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, place the beef and cucumber salad separately in airtight containers and refrigerate. The flavors actually deepen after resting for a bit, making next-day meals even tastier. Consume within 3 days for the best quality and freshness.

Freezing

Ground beef freezes well, so you can portion out extra cooked beef into freezer-safe containers. Freeze for up to 2 months. The cucumber salad is best made fresh but you can prepare the cucumbers and onions ahead without dressing and toss them just before serving.

Reheating

To reheat the beef, gently warm it in a skillet over medium heat or microwave in short bursts until heated through—avoid overcooking to keep it juicy. Keep the cucumber salad chilled and add it fresh for the best crispness and flavor balance.

FAQs

Can I substitute ground beef with another meat?

Absolutely! Ground turkey or pork works well if you prefer a different protein. Just be mindful of the fat content to keep that rich flavor and tenderness.

Is this recipe suitable for a strict keto diet?

It definitely is! Using sugar-free sweeteners and low-carb ingredients keeps the net carbs low while packing flavor. Just make sure your soy sauce or coconut aminos are keto-friendly versions.

How spicy is the dish? Can I adjust the heat?

The crushed red pepper flakes add a moderate kick, but you can easily tailor the spiciness to your liking by adding more or less. For milder tastes, reduce or omit the flakes.

Can I prepare the cucumber salad in advance?

Yes, making the salad ahead is great for flavor development. Just keep it refrigerated and consume within 24 hours for optimal freshness and crispness.

What can I serve with this recipe for a complete meal?

Popular keto-friendly sides include cauliflower rice, sautéed spinach, or steamed broccoli. Adding a soft-boiled egg or kimchi also complements the flavors beautifully and rounds out the meal.

Final Thoughts

There’s something truly special about the Spicy Keto Korean Ground Beef with Cucumber Salad Recipe because it combines ease, flavor, and nutrition all on one plate. Whether you’re new to keto or a seasoned pro, this dish will quickly become a favorite for weeknight dinners or meal prep. Its vibrant balance of spicy, savory, and refreshing flavors will keep you coming back for more—trust me, your taste buds will thank you!

Spicy Keto Korean Ground Beef with Cucumber Salad Recipe

Ingredients You’ll Need