Description
A comforting and bold Korean dish featuring spicy beef served over a refreshing cucumber salad that’s perfect for weeknight dinners.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon erythritol or your preferred keto sweetener
- 1 teaspoon rice vinegar
- 1 cucumber, thinly sliced
- 1 tablespoon green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the soy sauce, sesame oil, gochujang, minced garlic, grated ginger, erythritol, and rice vinegar. Cook for another 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- While the beef is cooking, prepare the cucumber salad. In a bowl, combine the sliced cucumber, green onions, and sesame seeds. Toss gently to mix.
- Serve the spicy beef over a bed of cucumber salad. Garnish with additional sesame seeds and green onions if desired.
Notes
For extra crunch, try salting the cucumbers before mixing them with other salad ingredients. This dish can be made a day in advance for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg