KETO LOW-CARB KOREAN SHORT RIBS
Keto Low-carb Korean Short Ribs, also called Galbi, are 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 favorite 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 SHORT RIBS?
Keto Low-Carb Korean Short Ribs are known as Galbi (also spelled Kalbi). Galbi is a popular Korean dish made from marinated beef short ribs. The ribs are typically cut lengthwise across the bone, resulting in thin, flavorful slices of meat that are perfect for grilling or barbecuing. The marinade for Galbi typically includes a combination of soy sauce, sugar, garlic, ginger, sesame oil, and other seasonings, which infuses the meat with a sweet, savory, umami flavor. Galbi can be enjoyed on its own as a main course, or served alongside rice, kimchi, and other Korean side dishes. It’s a delicious and satisfying dish that has become a favorite of many people throughout the world.
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 least 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.
WHAT IS THE BEST WAY TO PREPARE KETO LOW-CARB KOREAN SHORT RIBS?
There are many ways to cook Keto Low-Carb Korean Short Ribs, but one of the most popular methods is to grill it. Here are some tips on how to cook these short ribs (Galbi) to perfection:
- Marinate the meat: Before cooking, it is important to marinate the Galbi to add flavor and tenderize the meat. The traditional marinade includes soy sauce, sugar, garlic, and sesame oil. Substitute the sugar with Swerve Brown Sugar, monk fruit sweetener, or Stevia. Allow the meat to marinate for at least 2 hours, or overnight for best results.
- Preheat the grill: Preheat your grill to medium-high heat. Make sure the grates are clean and well-oiled to prevent the meat from sticking.
- Cook the Galbi: Place the Galbi on the grill, bone-side down, and cook for 3-4 minutes per side. You can also cook the meat in a cast-iron skillet or on a stovetop griddle.
- Rest the meat: Once the meat is cooked to your liking, remove it from the grill and let it rest for a few minutes to allow the juices to redistribute.
- Serve and enjoy: Serve the Galbi with steamed rice, lettuce leaves, and other side dishes such as kimchi or pickled vegetables. Enjoy the delicious, savory flavors of this Korean classic!
Remember, the key to cooking Galbi is to marinate the meat beforehand and cook it quickly over high heat to keep it tender and juicy. With these tips, you can easily make a mouthwatering Galbi dish at home.
WHAT IS THE NUTRITIONAL VALUE OF KETO LOW-CARB KOREAN SHORT RIBS?
Beef short ribs are a delicious and popular cut of meat that are packed with nutrition. They are a great source of protein, which is essential for building and repairing muscle in the body. In addition, beef short ribs contain a range of essential vitamins and minerals, including iron, zinc, and vitamin B12. These nutrients are important for maintaining a healthy immune system, promoting energy production, and supporting brain function. However, it is worth noting that beef short ribs are also high in fat, so it is important to consume them in moderation as part of a balanced diet. A 3.5-ounce serving has 29 grams of protein, meeting more than 50 percent of your daily value. As an animal source, beef short ribs give your body with all 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 Keto Low-Carb Korean 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?
Fattiness and sweetness are the predominant taste sensations in these Keto Low-Carb Korean Short Ribs. The sweetness in the ribs will clash with the tannin in red wine, leaving an offensive bitter taste on your palate. We have a couple of choices to choose from when it comes to picking a wine.
But in following a Keto diet or in living a low-carb lifestyle, we don’t want to use up your carbs on a glass of wine. Why add the extra carbs to your meal when you can find zero carb wines! You have a couple of options:
- Drink whatever wine you like (as long as it’s bone dry) and don’t worry about pairing the wine to dish. Enjoy your wine the way you like it.
- If you like to create harmony between the wine and the food, you’ll need some sweetness in the wine to offset the heat and spice. Add a pinch of stevia or monk fruit sweetener to your glass of wine. Choose a rose with some structure. Add the sweetener. The wine’s sweetness will nicely offset the heat and spice.
*Wine Tips: To support your Keto diet or low-carb lifestyle, choose low-carb, low-sugar, and low-alcohol wines that are free of additives and artificial coloring. Include your wine carb macros as part of your meal. Remember, your liver will process alcohol before nutrients, pausing ketone creation and slowing the ketosis process. Your body will also metabolize alcohol as fuel before using food. This can slow fat burning and may cause your body to store carbs, fat, and protein as excess body fat. Alcohol consumption also stimulates the appetite. So, drink low-sugar, low-carb, and low alcohol wines in moderation.
WHAT KETO LOW-CARB RECIPES CAN I ENJOY?
WHAT IS SHARI MAC’S PRODUCT RECOMMENDATION FOR YOUR KETO LOW-CARB DIET?
I wanted to share with you the BEST thing you can do for yourself to support your Keto Low-Carb diet. Invest in a Vitamix Blender! I stand behind this product 100%. This Vitamix is a long-term investment worth every dollar! I use this Vitamix for almost daily all of my Keto diet needs – smoothies, ice cream blends, hot soups (made right in the Vitamix), sauces, and more! Every other blender I purchased before my Vitamix failed within a couple of years. This blender is a work horse. My best-friend has had her Vitamix for over 20 years with NO issues! I just got my Vitamix this past year and LOVE IT!
WHAT ARE THE INGREDIENTS IN KETO LOW-CARB KOREAN SHORT RIBS?
These Keto Low-Carb Korean Short Ribs use the following Keto Ingredients
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! Or you can use monk fruit sweetener or Stevia.
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. Substitute this classic ingredient with one that’s more heart healthy! An entire cup of Japanese Kikkoman soy sauce has only 12 net carbs.
Rice vinegar: Classic Korean short ribs call for rice wine. Rice wine is also super high in carbohydrates. The brand called Marukan makes a Genuine Brewed Rice Vinegar that is both sugar-free and sodium-free.
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, un-toasted 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 flavor that contributes to the overall flavor of this dish. If you only have regular sesame oil that will also work.
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 favorite rice alternative. You can use cauliflower rice or an alternative, such as rice made from Hearts of Palm.
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.