I use Swerve Brown sugar for my keto Korean Beef Short Ribs. Wow you would never know that these beef ribs are sugar free. You can use boneless beef rib meat or rib eye steaks for Korean Tacos.
This company worthy recipe is very easy to make and so satisfying on the keto diet.
If you don’t have a barbecue you could put the ribs in the Instant pot.
Keto Korean Beef Short Ribs (kalbi)
2 pounds of beef short ribs – bone in or boneless
⅓ cup tamari sauce
⅓ cup water
1 ½ Tbsp rice vinegar
1 Tbsp sesame oil (The real stuff)
1 tsp fresh ground black pepper
2 cloves garlic minced
1” knob fresh ginger minced
2 Tbsp onion chopped
¼ cup brown swerve sugar
Large Ziplock bag
Sesame seeds and chopped scallions for garnish
In a bowl add tamari, water, vinegar, oil, pepper, garlic, ginger and onion – mix well and set aside.
Place beef ribs on a plate and rub and pat in the brown sugar.
Place ribs in the ziplock bag and pour the marinade over top.
Marinate in the fridge for 6-24 hours. (The longer the marinade the more the flavour)
Rotate bag every 6 hours.
Preheat charcoal/gas grill or oven. (oven temperature would be around 400 degrees and then switch to the broiler to caramelize).
Remove beef ribs from the Ziplock bag and shake off excess marinade. (Discard marinade)
Grill to prefered doneness flipping once, about 3-4 minutes per side.
To Serve: Cut into desired thin pieces across the grain or in between the bones, serve with sesame seeds and chopped scallions (green onions).
You can also cook these Korean Beef Short Ribs in the Instant pot for a few hours until tender.
This beef is great for Korean Tacos too!