Korean Ground Beef & Cucumber Salad
A quick and flavorful 30-minute meal featuring spicy-sweet Korean-inspired ground beef paired with a tangy cucumber salad. Perfect for high-protein, low-carb diets like keto.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Keto-Friendly, Low-Carb, High-Protein
Ingredients
Scale
1 lb lean ground beef
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp Korean gochujang paste (adjust for spice level)
1 cup firm cucumbers, diced
2 tbsp low-sodium soy sauce
1 tbsp sesame oil (plus extra for drizzling)
2 tbsp rice vinegar
1 tbsp toasted sesame seeds (optional)
Instructions
- Mince garlic and ginger, then dice cucumbers into bite-sized pieces.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned (about 5 minutes).
- Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
- Mix in gochujang paste, soy sauce, and sesame oil; stir well until heated through.
- For the cucumber salad, combine diced cucumbers with rice vinegar and sprinkle with sesame seeds; toss gently.
- Serve the spicy beef mixture alongside the cucumber salad, drizzling more sesame oil if desired.
Notes
- For a milder dish, reduce the gochujang to 1 tbsp. For a gluten-free version, use tamari instead of soy sauce. The cucumber salad is best served fresh but can be prepped ahead by storing the diced cucumbers and vinegar separately.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340 calories
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
Find it online: https://maxketokitchen.com/korean-ground-beef-cucumber-salad/