Korean Ground Beef & Cucumber Salad

Korean cuisine masterfully balances bold, spicy flavors with cool, crisp textures. This Korean Ground Beef & Cucumber Salad recipe captures that perfect harmony in a simple, accessible dish ideal for busy weeknights. By pairing savory, umami-rich ground beef with a bright, refreshing cucumber salad, you create a complete high-protein, low-carb meal that satisfies without heavy carbs.

This recipe leverages gochujang (Korean chili paste) for authentic heat และ uses minimal oil for a lighter profile. It’s naturally gluten-free when made with certified gluten-free soy sauce. Ready in just 30 minutes, this dish delivers restaurant-quality flavor while fitting your macros.

Ingredients for 4 Servings

Ingredient	Quantity	Notes
Lean Ground Beef (90/10)	1 lb	For a leaner option, use ground turkey.
Garlic, minced	3 cloves	Fresh garlic is best for pungent flavor.
Fresh Ginger, minced	1 tbsp	Peel for maximal freshness.
Gochujang Paste	2 tbsp	Adjust to your spice tolerance. Look for brands without corn syrup.
Firm Cucumbers (English or Persian), diced	2 cups	They add crucial crunch without excess water.
Low-Sodium Soy Sauce (or Tamari)	2 tbsp	Tamari makes it gluten-free.
Sesame Oil	1 tbsp	Plus extra for drizzling. The finishing oil is key.
Rice Vinegar	2 tbsp	Provides bright acidity for the salad.
Toasted Sesame Seeds	1 tbsp	Optional, but highly recommended for nutty flavor.

How to Make Your Korean Ground Beef & Cucumber Salad

Prep the Components

Mince the garlic and ginger. Dice the cucumbers into consistent, bite-sized pieces. Having everything prepared before cooking ensures a smooth process.

Cook the Spicy Beef

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until well-browned (about 5-7 minutes). Drain any excess fat if desired. Stir in the minced garlic and ginger; cook for about 1 minute until fragrant.

Mix in the gochujang paste, soy sauce, sesame oil. Stir until everything is heated through and the beef is coated in the savory, slightly sticky sauce. Remove from heat.

Assemble the Cucumber Salad

In a medium bowl, combine the diced cucumbers and rice vinegar. Sprinkle with the toasted sesame seeds (if using). Toss gently to coat.

Serve & Enjoy

Divide the cucumber salad among plates. Top with the warm spicy beef mixture. For an extra flavor boost, drizzling a bit more sesame oil over the top. Serve immediately while the beef is warm and the cucumbers are crisp.

Meal Prep & Customization Tips

Meal Prep: Store the cooked beef and cucumber salad separately in airtight containers in the refrigerator for up to 3 days. The cucumbers will soften slightly but remain tasty. Reheat the beef gently in a skillet.

Protein Swap: Ground chicken, turkey, or pork work wonderfully here. For a plant-based version, use crumbled firm tofu 또는 tempeh.

Veggies: Add shredded carrots 또는 thinly sliced red onion to the cucumber salad for extra color and crunch.

Nutritional Benefits & Dietary Info

This dish is a high-protein, low-carb powerhouse, perfect for ketot, low-carb, or high-protein diets. The lean ground beef provides essential iron and B12, while the cucumbers offer hydration and vitamins. Using low-sodium soy sauce helps manage salt intake.

Each serving (assuming 4 servings) provides approximately: 340 calories, 28g protein, 9g net carbs, and 22g fat. It’s naturally sugar-free and gluten-free when made with tamari.

Nutrient	Amount per Serving
Calories	340
Total Fat	22g
Saturated Fat	8g (est.)
Protein	28g
Total Carbohydrates	9g
Dietary Fiber	2g
Sugars	2g
Sodium	680mg

---

The Recipe

Print