Low Carb Korean Short Ribs (Kalbi)

Satisfy your craving for bold, savory flavors with these Low Carb Korean Short Ribs (Kalbi), a keto-friendly twist on the traditional Korean barbecue favorite. Succulent beef short ribs are marinated in a rich, tangy blend of low sodium soy sauce, monk fruit sweetener, sesame oil, and fresh aromatics like garlic and ginger, creating irresistibly tender, flavorful meat. Slowly baked to perfection and finished with a caramelized glaze, these ribs are topped with sesame seeds and green onions for the perfect finishing touch. With just 15 minutes of prep time, this gluten-free, low-carb recipe is ideal for impressing guests or treating yourself to a delicious, guilt-free meal. Pair them with cauliflower rice or your favorite steamed vegetables for a wholesome dinner packed with authentic Korean-inspired flavors!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pounds beef short ribs
• 0.5 cup soy sauce (low sodium)
• 2 tablespoons monk fruit sweetener
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks green onions, chopped
• 0.5 teaspoon red pepper flakes
• 1 tablespoon sesame seeds
• 0.25 teaspoon ground black pepper

Directions

Step 1

Place the beef short ribs in a large resealable plastic bag or shallow dish.

Step 2

In a medium bowl, whisk together the soy sauce, monk fruit sweetener, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined.

Step 3

Pour the marinade over the short ribs, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 4

Preheat your oven to 300°F (150°C).

Step 5

Remove the marinated short ribs from the refrigerator and let them sit at room temperature for about 15 minutes.

Step 6

Place the short ribs in a single layer on a baking sheet lined with aluminum foil.

Step 7

Pour the remaining marinade from the bag or dish over the ribs.

Step 8

Cover the short ribs with another piece of aluminum foil and bake in the preheated oven for 1 hour.

Step 9

After 1 hour, remove the top foil and increase the oven temperature to 375°F (190°C). Bake for an additional 10-15 minutes, allowing the ribs to brown slightly.

Step 10

Once done, remove the ribs from the oven and let them rest for a few minutes.

Step 11

Garnish with chopped green onions, red pepper flakes, and sesame seeds before serving.

Step 12

Serve the short ribs with your favorite low-carb side dish, like cauliflower rice or steamed vegetables.

Nutrition Facts

Serving size	(1130.3g)

Amount per serving	% Daily Value*
Calories	2711.4

Total Fat 161.3g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 18.8g
Cholesterol 607.8mg	0%
Sodium 9839.9mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 5.6g	0%
Total Sugars 90.7g
Protein 176.4g	0%

Vitamin D 72.6IU	0%
Calcium 261.2mg	0%
Iron 15.3mg	0%
Potassium 3647.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 26.4%

Carbs: 19.4%