Sherris Low Carb Kalbi Recipes

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SHERRI'S LOW CARB KALBI



Sherri's Low Carb Kalbi image

Who said you couldn't enjoy BBQ Korean-Style beef short ribs on a low carb diet? Well, I'm here to tell you, you can. This is a must-try if you love grilled meats. Cooking with Love & Passion sw :)

Provided by Sherri Williams

Categories     Beef

Time 20m

Number Of Ingredients 14

2 1/2 lb korean-style beef short ribs (flanken)
2 tsp toasted sesame seeds
2 scallions, thinly sliced
BBQ MARINADE
1/2 c soy sauce, low sodium
1/4 c coke zero (sugar-free cola)
1/4 asian pear, peeled and pureed
2 Tbsp truvia brown sugar( low calorie sugar substitute)
1/8 c mirin (optional)
1/2 c 1/2 onion, chopped
1 Tbsp garlic, minced
2 tsp fresh ginger, grated
1/2 tsp freshly ground black pepper
2 1/2 tsp dark sesame oil

Steps:

  • 1. Combine marinade ingredients in a small mixing bowl. Adjust seasoning to taste.
  • 2. Place ribs and sauce in large zip-lock,massage and marinate beef short for at least 4 hours, best overnight.
  • 3. Heat grill to medium-high heat. Drain excess marinade off beef. Grill ribs for 3-4 minutes, turn and grill for an additional 3-4 minutes on other side.
  • 4. Garnish with sesame seeds and scallions.

LOW-SODIUM KALBI



Low-Sodium Kalbi image

I like to use boneless beef ribs for this, so I guess it's somewhere between kalbi and bulgogi. Don't be put off by the long ingredient list--it's really not at all difficult to make. You can use this marinade for kalbi (thin strips of beef short ribs), bulgogi (thinly sliced beef), or on chicken. This recipe freezes well, too, though I would recommend sticking with thicker cuts of meat to freeze.

Provided by Halcyon Eve

Categories     Meat

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs boneless short ribs, rinsed & patted dry (or other meats as described above)
1 cup low sodium soy sauce
1/4 cup water
3 -4 large garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/2 cup brown sugar
1/4 cup dark sesame oil
2 tablespoons sesame seeds, toasted
2 tablespoons sesame seeds, toasted and crushed
fresh ground pepper
5 green onions, thinly sliced (including some of the tops)
1 fresh chili pepper, minced (optional)
1 1/2 tablespoons chili-garlic sauce (gochu jang) or 1 1/2 tablespoons hot soybean paste (gochu jang)

Steps:

  • Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.
  • Work sauce into ribs by kneading bag (be careful not to poke a hole in it).
  • Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.
  • To cook: If frozen, thaw first by placing in refrigerator the day before.
  • Drain meat, reserving marinade.
  • Grill over medium-hot coals until done to taste (time will vary depending on meat used).
  • Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.
  • I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too.

Nutrition Facts : Calories 1047, Fat 90, SaturatedFat 35.6, Cholesterol 163.3, Sodium 1532.2, Carbohydrate 24.4, Fiber 1.4, Sugar 18.7, Protein 34.5

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