Low Carb Korean Kalbi Beef
Keto Korean Kalbi Beef is a wonderfully low carb main dish that is very high in protein and doesn’t skimp on any flavor. Korean Kalbi beef is traditionally marinated for several hours in grated onion, Asian pear, soy sauce, ginger, and garlic. However, I like my meat a bit more tender, so I wrote the recipe to have the beef braised in the marination ingredients for about an hour. It is then removed to a baking sheet to air dry before being charred on a scorching grill. The grill helps to crisp all the fat to juicy perfection!
How to Make It
Step 1
Add the short ribs to a heavy 5-quart Dutch oven. Add the soy sauce, Shaoxing wine, sesame seed oil, Swerve brown sugar, a bartlett pear that has been grated, and ½ onion that has been julienned. Place the pot over medium heat and bring it to a boil. Bring it down to a simmer and allow it to cook for up to one hour. You want the meat to become tender, but not too tender where the meat is falling apart.
Step 2
Once the meat is cooked and starting to become tender, remove it from the pot and place it on a baking sheet to air dry while the grill is preheating. Preheat the grill to 400-450 F. Once hot, place the beef ribs on the grill and cook and flip the ribs continuously to both sides for a total of 6 minutes until nicely charred in spots and crispy on the edges. Top with sliced scallions and sesame seeds. Serve immediately.
Ingredients
- Beef shortribs
4 lb
- Tamari Soy Sauce
1 cup
- Shaoxing Rice Wine
0.25 cup
- Sesame oil
1 tbsp
- Brown Sugar Replacement
0.33 cup
- Pear
1 medium – 2 1/2″ diameter
- Onion
0.5 large
- Ginger
2 tbsp, sliced
- Garlic
8 clove
- Scallions
2 medium – 4 1/8″ long
- Sesame seeds
1 tsp, whole pieces