Low Sodium Korean Short Ribs (Kalbi)

Indulge in the savory, caramelized flavors of **Low Sodium Korean Short Ribs (Kalbi)**, a mouthwatering twist on a classic favorite that’s perfect for those watching their sodium intake. This healthier version of Korean BBQ uses low sodium soy sauce paired with the natural sweetness of grated Asian pear, brown sugar, and freshly minced garlic for a perfectly balanced marinade. The ribs are marinated to tender perfection, grilled to a slight char, and basted with a flavorful, reduced marinade for maximum juiciness. Garnished with nutty sesame seeds and served with steamed rice and kimchi, these fall-off-the-bone short ribs are a surefire hit for your next barbecue or family dinner. Healthy yet indulgent, this recipe is an ultimate crowd-pleaser without compromising on the bold, authentic Korean flavors everyone loves. Perfect for BBQ lovers seeking a low sodium alternative!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pounds Beef short ribs
• 0.5 cup Low sodium soy sauce
• 1 medium Pear (preferably Asian pear), grated
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, freshly grated
• 4 stalks Green onions, chopped
• 2 tablespoons Brown sugar
• 2 tablespoons Rice wine vinegar
• 1 tablespoon Sesame oil
• 0.5 teaspoon Black pepper
• 0.25 cup Unsalted beef broth
• 2 tablespoons Sesame seeds

Directions

Step 1

Start by rinsing the beef short ribs under cold water to remove any bone fragments and excess blood. Pat them dry with paper towels.

Step 2

In a large mixing bowl, combine the low sodium soy sauce, grated pear, minced garlic, freshly grated ginger, chopped green onions, brown sugar, rice wine vinegar, sesame oil, and black pepper. Stir well to create a marinade.

Step 3

Add the rinsed and dried short ribs into the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or preferably overnight for best results.

Step 4

Preheat your grill to medium-high heat. While the grill is heating, remove the ribs from the marinade and shake off any excess liquid.

Step 5

Strain the marinade into a small saucepan, add the unsalted beef broth, and bring it to a simmer over medium heat. Cook for about 5-7 minutes until slightly thickened, making a basting sauce.

Step 6

Place the short ribs on the preheated grill and cook for about 10-15 minutes per side, or until they are nicely charred and cooked to your desired level of doneness.

Step 7

During the grilling process, use a brush to occasionally baste the ribs with the simmered marinade sauce to keep them moist and enhance flavor.

Step 8

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

Step 9

Garnish the short ribs with a generous sprinkle of sesame seeds before serving.

Step 10

Serve the low sodium Korean short ribs with steamed rice and a side of kimchi for a complete meal.

Nutrition Facts

Serving size	(1453.8g)

Amount per serving	% Daily Value*
Calories	2826.2

Total Fat 152.8g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 15.2g
Cholesterol 607.8mg	0%
Sodium 10544.8mg	0%
Total Carbohydrate 177.0g	0%
Dietary Fiber 14.1g	0%
Total Sugars 129.4g
Protein 184.0g	0%

Vitamin D 72.6IU	0%
Calcium 360.8mg	0%
Iron 17.1mg	0%
Potassium 3670.6mg	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: 48.8%

Protein: 26.1%

Carbs: 25.1%