Keto Korean-Style Shortribs

We love some Korean barbecue in our house. This most flavorful marinade is the key to making this dish successful. You will need to marinate the meat for at least 2 hours. There's no need to marinate overnight since the meat is sliced thinly and should soak up the flavors fairly easily.

Traditional Korean marinades use sugar and/or honey to add sweetness that balances the saltiness from the soy sauce or in this case the liquid aminos. Instead I used our favorite low carb honey substitute yacon syrup. Yacon syrup is made from the roots of the yacon plant. It has a caramel taste and is about half as sweet as honey. It's primarily composed of fructooligosaccharides (FOS), a form of natural sugar that tastes sweet but is indigestible which is why it is considered low in the glycemic index. Yacon syrup is also high in antioxidants and potassium which is an added benefit.

Marinate, grill and then serve the barbecued short ribs over caulirice with a side of veggies and call it a night. I love this protein with some green beens sautéed and then tossed in sesame oil with sesame seeds sprinkled on top for presentation. 

​Next dinner, make it with an Asian flare and make this yummy dish!

Ingredients (Marinade):
5 pounds Korean style beef short ribs
1/2 cup liquid aminos
1/2 cup water
2 tablespoon brown Swerve
1 tablespoon Yacon syrup
1 tablespoon avocado oil
2 tablespoon rice wine vinegar
2 stalks green onions sliced
2 inch piece ginger, sliced
1 teaspoon black pepper

Directions:

1. Mix all the ingredients in a bowl and marinate the meat.
2. Cover and marinate in the refrigerator for at least 2 hours.
3. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. 
4. Serve with a side of garlic caulirice. Enjoy!

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