Korean Beef with Cucumber Salad

This spicy Korean ground beef bowl with cooling cucumber salad delivers all the bold flavors of Korean cuisine while keeping it completely keto-friendly. The combination of savory beef with the refreshing crunch of marinated cucumbers creates a perfect balance that satisfies without the carbs.

I first made this dish when searching for keto-friendly Asian recipes that wouldn't leave me missing rice or noodles. Now it's become my go-to weeknight dinner when I'm craving something bold but don't want to spend hours in the kitchen.

Ingredients

• Ground beef: 85% lean provides the perfect balance of flavor and fat for keto while still being affordable
• Sesame oil: Adds that authentic Korean nutty flavor that can't be substituted
• Coconut aminos or soy sauce: Brings umami depth, look for low sodium varieties if watching salt intake
• Sugarfree sweetener: Balances the savory elements, choose erythritol or monk fruit for zero glycemic impact
• Rice vinegar: Adds necessary acidity without being overwhelming
• Red pepper flakes: Provide customizable heat, always start with less and add more to taste
• Cucumbers: Create the perfect cooling contrast, select firm ones with minimal seeds
• Apple cider vinegar: In the cucumber salad aids digestion while adding bright flavor

Step-by-Step Instructions

Prepare the Cucumber Salad:

Combine thinly sliced cucumbers and red onion in a medium bowl. The thinner you slice them, the more quickly they'll absorb the marinade flavors. Sprinkle with apple cider vinegar, sweetener, salt and pepper, then toss thoroughly to ensure even coating. Let this mixture sit while you prepare the beef; the longer it marinates, the more flavorful it becomes.

Brown the Ground Beef:

Heat a large skillet over medium-high heat; no need to add oil as the beef will release its own fat. Add ground beef and break it apart with a spatula into small crumbles as it cooks. Continue cooking until no pink remains, about 5–7 minutes. If your beef releases excessive fat, drain some but leave about a tablespoon in the pan for flavor.

Add Aromatics and Seasonings:

Reduce heat to medium to prevent burning the garlic. Add minced garlic and sesame oil to the cooked beef, stirring constantly for 1–2 minutes until fragrant but not browned. Immediately add soy sauce, sweetener, vinegar, red pepper flakes and ginger, stirring to coat the beef completely. Let this simmer for 2–3 minutes, allowing the sauce to slightly reduce and intensify in flavor.

Finish and Garnish:

Remove from heat and stir in half the green onions and sesame seeds. The residual heat will slightly wilt the green onions while maintaining some texture. The sesame seeds will toast slightly from the hot beef, enhancing their nutty flavor.

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The red pepper flakes might seem like a small ingredient, but they truly make this dish shine. I discovered this when I accidentally doubled the amount one evening when cooking for friends. Rather than ruining the dish, it created this addictive sweet-spicy balance that everyone raved about. Now I always keep high-quality Korean gochugaru red pepper in my pantry specifically for this recipe.

Make Ahead and Storage

This Korean beef bowl is perfect for meal prep. The cooked beef mixture stays delicious for up to 4 days in an airtight container in the refrigerator. I recommend storing the cucumber salad separately to maintain its crunch. When reheating the beef, add a splash of water or broth to prevent it from drying out, and warm gently in a skillet or microwave until just heated through. The cucumber salad is actually best made at least 30 minutes ahead, allowing the flavors to meld while still maintaining crispness.

Ingredient Substitutions

If you need to make adjustments to this recipe, there are several workable options. For a lower-fat version, ground turkey or chicken can replace beef, though you might want to add an extra teaspoon of sesame oil to compensate for the lost richness. No sesame oil? While not ideal, avocado oil with a teaspoon of tahini can approximate the flavor profile. For the cucumber salad, zucchini makes a reasonable substitute if cucumbers aren't available. If avoiding all sweeteners, a tablespoon of grated apple can provide natural sweetness to the beef mixture while adding minimal carbs.

Serving Suggestions

While this dish is complete on its own, there are several ways to enhance your meal. For family members not following keto, serve theirs over cauliflower rice for a more traditional presentation. A side of kimchi adds probiotic benefits and authentic Korean flavor. For extra protein and satisfaction, top each serving with a fried egg; the runny yolk creates a luxurious sauce when mixed with the beef. For dinner parties, serve in lettuce cups with additional garnishes like thinly sliced radishes or microgreens for an elegant presentation that still maintains keto principles.

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This flavorful keto dish is both quick and satisfying, making it a must-try for anyone looking for bold and easy weeknight meals.

Frequently Asked Questions

→ How can I adjust the spice level of this Korean beef?

You can easily customize the heat by adjusting the amount of crushed red pepper flakes. Start with just ¼ teaspoon for mild heat, use the recommended ½ teaspoon for medium heat, or add up to 1 tablespoon for significantly spicy beef. You can also add a drizzle of sriracha or gochujang paste for additional heat and flavor.

→ What can I substitute for erythritol or monk fruit?

If you're not following a keto diet, you can substitute with 1-2 tablespoons of brown sugar, honey, or maple syrup. For keto options, allulose or stevia can also work, though you may need to adjust quantities as stevia is significantly sweeter than erythritol.

→ How long will leftovers keep in the refrigerator?

The beef will keep well in an airtight container in the refrigerator for 3-4 days. Store the cucumber salad separately as it can become soggy if stored too long. For best results, consume the cucumber salad within 24-48 hours.

→ Can I serve this with anything else?

For a keto-friendly meal, serve with cauliflower rice, zucchini noodles, or shirataki noodles. If not following keto, steamed white rice or rice noodles make excellent accompaniments. You can also serve it in lettuce wraps with kimchi on the side for an authentic Korean experience.

→ Is there a way to make this dish vegetarian?

Yes, you can substitute the ground beef with crumbled firm tofu, tempeh, or a plant-based ground meat alternative. If using tofu, press it well to remove excess moisture before crumbling and cooking. You may want to increase the seasonings slightly as tofu absorbs flavors differently than beef.

→ How can I make this dish more authentic?

For more authentic Korean flavor, add 1-2 tablespoons of gochujang paste (check carb content if keto), 1 tablespoon of toasted sesame oil instead of regular sesame oil, and include 1 tablespoon of minced Asian pear or kiwi to help tenderize the meat. You could also add kimchi as a side dish.