Korean Short Ribs are packed with protein and a robust umami flavor. Let the tasty marinade sing when quickly broiled for a quick 30 minute weeknight dinner.
Why You'll Love This Recipe
- Fast. Not counting the time it takes to let them marinate, these Korean short ribs are ready in under 30 minutes.
- Easy. Marinate, grill, and enjoy. That's it!
- High Protein. Have a whopping 23 grams of protein per serving.
- Low Carb. Only 12 net carbs per serving.
What Is Galbi?
Galbi simply means "rib" in Korean. So, this galbi recipe is exactly as it reads, a delicious marinated rib recipe that is grilled to perfection.
What Does Galbi Taste Like?
These Korean Short Ribs are absolutely bursting with flavor. If you follow my instructions and allow them to marinate for at least 4 hours (they're even better when left to soak overnight!) you will have an incredibly simple recipe that is made in a flash.
This galbi is a wonderful combination of sweet, smokey, and umami.
How Do You Get Ribs Thin Enough?
Last week while we were traveling, we went to a wonderful Korean restaurant in Austin and it started my cravings for Galbi. I wanted to reproduce these at home.
My main concern was getting the ribs sliced thinly, wondering how I was going to do this since I hate hate hate touching meat. I know, rather silly for someone who is on a high-protein diet, but whatever. I'm finicky that way.
My husband solved this by asking the butcher at the deli to slice ribs 1/4 inch thick and I came home with two pounds of them. Problem solved.
Ingredients You'll Need
- Korean-style beef short ribs
- Agave nectar
- Soy Sauce
- Mirin (rice wine)
- Onion- peeled and finely grated
- Garlic
- Dark Sesame Oil
- Ground Black Pepper
- Green Scallions- thinly sliced
Korean Short Ribs are typically quite sweet, so I had to figure out how to reduce the glycemic load while keeping the flavor. I decided to try agave nectar and that worked. You could use brown sugar, honey, or anything else that will caramelize.
How To Make Korean Short Ribs
These Korean Short Ribs could not be any easier to make. Just follow the instructions below for perfectly cooked Galbi every time:
- Put ribs in a gallon ziplock bag. This keeps you from having to touch the raw meat.
- Prepare the marinade by whisking together the remaining ingredients.
- Add marinade to the ziplock bag, press out excess air from the bags, and seal. Turn the bag over several times to ensure the beef is evenly coated. I like to massage it all together all squishy.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat oven broiler to high (or cook on an outdoor grill).
- Line a baking pan with foil and place the ribs on them.
- Cook for 3 minutes, then flip the ribs over and cook again.
- Garnish with thinly sliced green onions, if desired.
How Long Do They Last?
Since this short rib recipe is so high in protein, it can be extremely filling. Don't be shocked if you have leftovers to enjoy the next day.
The good news is that if you store them in an airtight container in the refrigerator, you can munch on them for up to 5 days after you grill them.
What To Serve With Them
These Korean Short Ribs are incredibly flavorful and are the main reason I fell in love with them. However, that's not the only reason I love them. I love that they can fit my low carb lifestyle. So, when I reach for a side dish for this flavor-packed galbi, I reach for low carb sides as well.
Here are some of my favorite things to serve alongside them:
More Korean Recipes
If you love these Korean Short Ribs as much as we do, make sure you share the recipe on Facebook and Instagram so your friends can try it too! Don't forget to Pin it so you can make them again soon.
Ingredients
- 2 pounds Korean style beef short ribs
- 1/4 cup agave nectar
- 1/2 cup Soy Sauce
- 1/4 cup Water
- 1/8 cup mirin, (rice wine)
- 1/2 Onion, peeled and finely grated
- 2 tablespoons Garlic
- 1 tablespoons Dark Sesame Oil
- 1/8 teaspoon Ground Black Pepper
- 1 Chopped Green Scallions, , thinly sliced
Instructions
- Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
- Prepare teh marinade by whisk together remaining ingredients.
- Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat oven broiler to high (or cook on an outdoor grill).
- Line a baking pan with foil and place the ribs on them.
- Cook for 3 minutes, then flip the ribs over and cook again.
- Garnish with thinly sliced green onions, if desired.
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Steve Irish
Urvashi~
Is this the same recipe as the Keto IP Korean-Style Galbijjim? With the exception of the agave and being done in a baking pan under a broiler, it seems to be very similar as the one in the book.
Steve Irish
Beth
What can I do to make this more keto friendly? What could be used in place of agave?
happyfeet
You can use swerve sugar or monkfruit sweetener instead of agave to make it keto.