Low Carb Korean BBQ Beef Ribs with Spicy Cucumber Salad – Keto Friendly

Allergens

Soy, Wheat (due to soy sauce)

Ingredients

• 1. 2 lbs beef short ribs, cut into 2
• inch pieces 2. 3 tbsp gochujang (Korean red chili paste) 3. 2 tbsp soy sauce 4. 2 tbsp mirin 5. 2 tbsp rice vinegar 6. 1 tbsp sesame oil 7. 1 tbsp sugar substitute 8. 1 tsp minced garlic 9. 1/2 tsp black pepper 10. 1/2 tsp salt 11. 1 large cucumber, thinly sliced 12. 1 tbsp rice vinegar 13. 1 tsp sugar substitute 14. 1 tsp sesame oil 15. 1/2 tsp black pepper 16. 1/2 tsp salt 17. 1/4 cup chopped green onions for garnish

Instructions

1. In a large bowl, mix together gochujang, soy sauce, mirin, rice vinegar, sesame oil, sugar substitute, minced garlic, black pepper, and salt to create the marinade.
2. Add beef short ribs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat oven to 350°F (175°C). Place a wire rack on a baking sheet and arrange marinated beef ribs on the rack.
4. Bake the beef ribs in the preheated oven for 25 30 minutes, or until they reach your desired tenderness.
5. Meanwhile, prepare the spicy cucumber salad by mixing together thinly sliced cucumber, rice vinegar, sugar substitute, sesame oil, black pepper, and salt in a bowl. Set aside to allow flavors to meld.
6. Plate the cooked beef ribs and top with a generous portion of the spicy cucumber salad. Garnish with chopped green onions for added visual appeal.

Chef’s Insight

The key to tender, delicious BBQ beef ribs is marinating them for at least 4 hours or overnight.

Notes

This recipe is perfect for keto diets, as it is low in carbs and high in protein.