Korean BBQ nights were a cherished tradition in my household, especially the Sundays spent savoring our favorite dishes before my sons headed off to college. Among the many delights of Korean cuisine, Galbi – or Short Ribs – always stood out with their sweet, succulent flavors and tender texture. Inspired by these fond memories, I’ve recreated this beloved dish with a low carb twist, perfect for my high-protein, low-carb diet that helped me lose over 80 pounds.
The secret to this Korean short ribs recipe lies in the marinade, a harmonious blend of traditional flavors and low carb substitutes. I start by pureeing onion, ginger, and garlic in a food processor, infusing the base with aromatic depth. To this, I add coconut aminos, rice wine, and toasted sesame oil, building layers of savory and umami notes. A brown sugar substitute replaces traditional sugar, ensuring the marinade retains its characteristic sweetness without the extra carbs.
Low Carb Korean Short Ribs
Ingredients
- 2 pounds short ribs cut in ½-inch slices
- ⅓ cup coconut aminos
- ⅓ cup brown sugar substitute I like Lakanto Monkfruit Brown
- ⅓ cup rice wine Mirin
- 1 tablespoon toasted sesame oil
- 2 teaspoons black pepper
- 1 – 2 green chilis optional
- 1/2 medium onion peeled and quartered
- 6 garlic cloves peeled
- 1- inch chunk of ginger peeled
- 2 teaspoons sesame seeds
For the Dipping Sauce:
- 3 Scallions chopped
- 1 tbsp Sriracha or gochujang
- 1 tbsp Sugar-free honey or regular honey
- 2 tsp Minced garlic
- 1 tsp Sesame seeds
- Romaine or Baby Gem Lettuce
Instructions
- Marinate the Short Ribs: After blending the marinade, coat the high-quality, thinly sliced short ribs thoroughly and let them marinate in the fridge for at least two hours, or even better, overnight.
- Cooking the Ribs: The beauty of these ribs is their versatility in cooking methods. Grill them for a smoky flavor, sauté them in a pan for convenience, broil for a crisp finish, or, as I prefer, use an air fryer for a quick and easy approach.
- Crafting the Sauce: While the ribs cook, prepare the dipping sauce. It’s a simple mix of scallions, sriracha or gochujang, toasted sesame oil, sugar-free honey, minced garlic, and sesame seeds. This sauce is not just a perfect pairing for the ribs but a versatile condiment for various dishes.
- Serving: I love to serve these delectable ribs in lettuce wraps, but feel free to pair them with rice or your preferred side. Load up the tender meat onto the wraps, drizzle with the spicy, flavorful sauce, and, for those who like it hot, add some extra chilies.
Video
@lowcarblolita Low carb, high protein, Korean style, short ribs. 🍖 Quick, easy and so good! ✅ INGREDIENTS 2 pounds short ribs l,cut in ½-inch slices ⅓ cup coconut aminos ⅓ cup brown sugar substitute, I like Lakanto Monkfruit Brown ⅓ cup rice wine (Mirin) 1 tablespoon toasted sesame oil 2 teaspoons black pepper 1 – 2 green chilis, optional 1/2 medium onion, peeled and quartered 6 garlic cloves, peeled 1- inch piece of ginger, peeled 2 teaspoons sesame seeds 🫙For the Dipping Sauce: 3 Scallions, chopped 1 tbsp Sriracha or gochujang 1 tbsp Sugar-free honey or regular honey 2 tsp Minced garlic 1 tsp Sesame seeds 🥬 Romaine or Baby Gem Lettuce 🔗 full recipe is on my website, linked in bio. ##highproteinmeals##koreanbbqathome##healthyrecipes##healthyeating##airfryerrecipes##ketofriendly##lowcarbrecipes##tastyandhealthy ♬ original sound – Lolita – 50+ Wellness
Nutrition
These Korean short ribs are more than just a dish; they’re a bridge to cherished memories and a testament to the fact that you can enjoy the flavors you love while maintaining a healthy lifestyle. Whether you’re looking for a comforting meal or a dish to impress at your next gathering, these low carb Korean short ribs are sure to be a hit. Enjoy the blend of traditional taste and modern health in every bite!
