📝 About This Recipe
Experience the soul-satisfying depth of traditional Korean BBQ without the sugar spike. These flanken-style short ribs are marinated in a rich, umami-packed blend of soy, toasted sesame, and aromatic aromatics, using monk fruit to achieve that signature caramelized char. It’s a tender, melt-in-your-mouth masterpiece that proves low-carb dining can be incredibly bold and sophisticated.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Short Ribs (flanken-style, cut 1/4 to 1/2 inch thick across the bone)
The Sugar-Free Marinade
- 1/2 cup Tamari or Coconut Aminos (use Tamari for gluten-free/keto)
- 1/4 cup Water (to balance the saltiness)
- 1/3 cup Granular Monk Fruit Sweetener (or Erythritol/Allulose blend)
- 2 tablespoons Toasted Sesame Oil (high quality for deep aroma)
- 6 cloves Garlic (minced very finely)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 tablespoons Asian Pear (Optional Trick) (grated; although it has natural sugar, the enzymes tenderize the meat)
- 3 stalks Green Onions (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Rice Vinegar (unsweetened)
For Garnish
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 1 stalk Green Onions (thinly sliced on a bias)
👨🍳 Instructions
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1
Rinse the short ribs under cold running water to remove any small bone fragments left over from the butchering process. Pat them thoroughly dry with paper towels.
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2
In a medium mixing bowl, whisk together the Tamari, water, monk fruit sweetener, and rice vinegar until the sweetener is fully dissolved.
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3
Stir in the toasted sesame oil, minced garlic, grated ginger, grated Asian pear (if using), and black pepper.
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4
Fold in the finely chopped green onions to complete the marinade.
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5
Place the ribs in a large gallon-sized Ziploc bag or a shallow glass baking dish. Pour the marinade over the meat, ensuring every piece is well-coated.
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6
Seal the bag (removing as much air as possible) or cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, though 8-12 hours is ideal for maximum flavor penetration.
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7
Remove the ribs from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking and better searing.
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8
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat. You want a slight wisp of smoke to indicate it's ready.
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9
Lightly oil the grill grates with a high-smoke-point oil like avocado oil.
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10
Place the ribs on the grill in a single layer. Do not crowd the pan. Cook for 3-5 minutes on the first side until you see deep brown caramelization and slight charring around the edges.
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11
Flip the ribs and cook for another 3-4 minutes. The fat should be rendered and bubbly, and the meat should be tender but still have a slight bite.
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12
Remove the ribs from the heat and transfer to a serving platter. Let them rest for 5 minutes to allow the juices to redistribute.
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13
Garnish with toasted sesame seeds and fresh green onions. Use kitchen shears to cut the meat between the bones into bite-sized pieces for an authentic serving style.
💡 Chef's Tips
Always pat the meat dry before marinating so the sauce isn't diluted by excess water. If you don't have Asian pear, a tablespoon of unflavored sparkling water can help tenderize the fibers without adding carbs. Avoid using 100% Erythritol as it can crystallize when cold; a blend with Allulose or Monk Fruit provides a better mouthfeel. Don't skip the rinse! Flanken-cut ribs are sawed through bone, and tiny shards can ruin the dining experience. Watch the grill closely; while monk fruit doesn't burn as fast as sugar, the sesame oil and fat can cause flare-ups.
🍽️ Serving Suggestions
Serve with large red leaf lettuce or perilla leaves for 'Ssam' (wraps). Pair with sugar-free Kimchi and pickled radishes (Danmuji) for a bright acidic contrast. Serve alongside cauliflower rice stir-fried with garlic and sesame oil. Enjoy with a chilled glass of dry sparkling water with a squeeze of lime or a crisp, cold sugar-free ginger beer. Include a side of spicy Gochujang dipping sauce (ensure it is a keto-friendly fermented version).