KETO LOW-CARB KOREAN BEEF SHORT-RIBS

KETO LOW-CARB KOREAN SHORT RIBS (GALBI)

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Keto Low-Carb Korean Short Ribs is an incredible treat to enjoy at home any night of the week!

Shawn and I love to dine at the All-You-Can-Eat Korean BBQ restaurant a couple of hours from our home.  We head to Toronto just for this meal.  We don’t visit often because the sauces on the proteins are high in sugar and sodium.  So dining here is a once-in-a-while treat.  Our favourite protein to BBQ is the Korean Short-Ribs.  The ribs have crispy edges and the rest of the meat is super tender.  Crispy and soft.

I decided to make these ribs at home Keto style.  They are absolutely to die for!  And so simple to make. 

WHAT ARE KETO LOW-CARB KOREAN KALBI BEEF SHORT RIBS?

Galbi, (pronounced galbi-gui) or grilled ribs is a type of gui (grilled food) in Korean cuisine. “Galbi” is the Korean word for “rib.” Gui is the Korean word for “grilled.”  When pork spare ribs or another meat is used instead, the dish is named accordingly.

THE SECRET TO PERFECT KETO LOW-CARB KOREAN SHORT RIBS?

There are a few secrets to preparing perfect Keto Low-Carb Korean Short Ribs.  Here they are…

  • Make sure the butcher cuts the ribs into thin slices.  The thinner the better as this keeps the protein tender.
  • Allow the ribs to marinate in the marinade sauce for a minimum of 24 hours.  Longer is better.
  • Using the Swerve Brown Sugar is key in this recipe for that true Korean Kalbi BBQ taste.
  • Use an iron skillet to make the ribs crispy.

DO YOU NEED TO FRY THE RIBS FOR KETO LOW-CARB KOREAN SHORT RIBS?

Frying the ribs makes them super crispy.  However, you can also use an air fryer or broil each side to make them crispy on the outside.

WHAT IS THE NUTRITIONAL VALUE OF KETO LOW-CARB KOREAN SHORT RIBS?

Braised short ribs are a good source of protein. A 3.5-ounce serving contains 29 grams of protein, meeting more than 50 percent of your daily value. As an animal source, beef short ribs provide your body with all of the essential amino acids needed, making it a complete protein source.

WHAT ARE THE PREDOMINANT TASTE SENSATIONS OF KETO LOW-CARB KOREAN SHORT RIBS?

These short ribs have a lovely combination of a few predominant taste sensations, such as sweetness, saltiness (soy sauce), tanginess (rice vinegar), and umami. The ribs also have fattiness (this is beef), soft texture and exterior crispiness.  Sooooo delish!

WHAT WINE HARMONIZES WITH KETO LOW-CARB KOREAN SHORT RIBS?

The marinade makes the beef predominantly sweet.  But this is beef and so red wine is ideal.  Choose a red wine with low tannin, something fruity and smooth.  An austere red with tannin will not work here.  The tannin will clash with the sweetness causing an unpleasant bitter taste.  Think Merlot.

WHAT ARE THE INGREDIENTS IN KETO LOW-CARB KOREAN SHORT RIBS?

Swerve Brown Sugar alternative:  Classic Koran short ribs call for brown sugar.  I’ve tried different sugar alternatives.  The Swerve Brown sugar (stevia based) gives the best results to the marinade.  Tastes just like brown sugar!

Soy sauce: Classic Korean short ribs call for Korean soy sauce which is super high in carbs.  Two tablespoons of Korean soy sauce contain 12 net carbs.  This recipe calls for a cup of Korean soy sauce.  An entire cup of Japanese Kikkoman soy sauce contains only 12 net carbs.

Rice vinegar:  Classic Korean short ribs call for rice wine.  Rice wine is also super high in carbohydrates. 

Sweet onion, roughly cut:  You can use whatever kind of onion preferred.  I use sweet onions because I love the mild taste and cutting them doesn’t cause my tear ducks to overflow!

Garlic:  Use fresh garlic and as many cloves as you see fit.  I LOVE loads of garlic as seen in the recipe.  But you can cut the amount back or add more depending on your liking.

Toasted sesame oil: Regular, untoasted sesame oil is made from raw, pressed sesame seeds, and toasted sesame oil is made from toasted sesame seeds. Toasted sesame oil adds more intensity of that toasty, nutty flavour that contributes to the overall flavour of this dish.  If you only have regular sesame oil that will also work well.

Black Pepper:  I prefer black pepper, but use whatever pepper you like.

Korean short-ribs:  You’ll no doubt have to get your short ribs from a butcher.  I have my butcher cut the ribs as thin as possible.  To do this the butcher must freeze the ribs first.  You can add the marinade directly to the frozen ribs in the large freezer bag if necessary.

Low-Carb rice alternative:  Korean short ribs can be served with your favourite rice alternative.  I love Palmini rice made from Hearts of Palm.  This product has 2 net carbs per 112 grams.  Their other products made from Heart of Palms include angel hair pasta, mashed, lasagna, linguine, and rice.

HOW DO YOU PREPARE KETO LOW-CARB KOREAN SHORT RIBS?

In a blender add the Swerve, soy sauce, water, vinegar, onion, garlic, sesame oil and black pepper.  Blend until smooth.  Set aside.

Divide the ribs into 2 large freezer bags.  Add half the marinade to each bag.  Coat the ribs in the marinade.  Set both bags in a large bowl and refrigerate for 24 hours.

Set skillet on burner.  Turn the burner to medium heat.  Spray or coat the skillet with oil.  Add half the ribs from one bag.  Fry on each side until the edges are crispy and the beef is cooked.  Cut ribs into sections (one bone for each piece).  Keep ribs warm.  Repeat the process until all ribs are done.  Keep warm.  Boil the marinade from the plastic bags until reduced by half.  Prepare a low-carb rice alternative on a plate.  Pour some of the sauce into the rice.  Add the ribs.  Garnish with green onion and sesame seeds.  Serve.

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KETO LOW-CARB KOREAN SHORT RIBS (GALBI)

So excited to share this recipe with you for homemade Korean short ribs, also known as Galbi.  Absolutely delicious and super easy to make!  And here’s the thing…classic Korean short ribs are SUPER HIGH in carbs due to the ingredients.  Our low-carb alternative ingredients do the trick!  Instead of brown sugar use the Swerve brown sugar alternative.  Instead of high-carb Korean soy sauce use low sodium Kikkoman or coconut aminos.  Instead of high-carb rice wine use sugar-free sodium-free rice vinegar.  You don’t need a Korean or Asian pear or apple.  Leave that ingredient out.   This recipe will knock your socks off!  Check out this recipe!

  • Author: KETO LOW-CARB SHARI MAC
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 MINUTES
  • Yield: 8
  • Category: KETO LOW-CARB
  • Method: FRYING
  • Cuisine: DINNER
  • Diet: Gluten Free

Ingredients

1 cup Swerve Brown Sugar Alternative

1 cup low sodium soy sauce or coconut aminos

½ cup water

¼ cup sugar-free/sodium-free rice vinegar or apple cider vinegar

1 small sweet onion, roughly cut

6 cloves garlic, roughly cut

2 tablespoons toasted sesame oil

1 tablespoon black pepper

5 pounds Korean style beef short ribs

2 green onions, chopped on an angle (optional)

1 tablespoon toasted sesame seeds (optional)

Low-Carb rice alternative (Palmini Rice)

 

Instructions

In a blender add the Swerve, soy sauce, water, vinegar, onion, garlic, sesame oil and black pepper.  Blend until smooth.  Set aside.

 

Divide the ribs into 2 large freezer bags.  Add half the marinade to each bag.  Coat the ribs in the marinade.  Set both bags in a large bowl and refrigerate for 24 hours.

 

Set skillet on burner.  Turn the burner to medium heat.  Spray or coat skillet with oil.  Add half the ribs from one bag.  Fry on each side until the edges are crispy and the beef is cooked.  Cut ribs into sections (one bone for each piece).  Keep ribs warm.  Repeat the process until all ribs are done.  Keep warm.  Boil the marinade from the plastic bags until reduced by half.  Prepare a low-carb rice alternative on a plate.  Pour some of the sauce on the rice.  Add the ribs.  Garnish with green onion and sesame seeds.  Serve.

Notes

One serving of Korean beef-short ribs has 4.5 net carbs per serving.  This is without the alternative rice of choice.

Nutrition

  • Serving Size: 1
  • Calories: 646
  • Sugar: 1.1
  • Sodium: 1235
  • Fat: 29.6
  • Saturated Fat: 10.3
  • Carbohydrates: 5.4
  • Fiber: 0.9
  • Protein: 84,1
  • Cholesterol: 258

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