Craving the vibrant and savory flavors of Korean BBQ but trying to stick to a keto or low-carb diet? Look no further! This article will guide you through creating your own delicious, sugar-free Korean BBQ sauce that's perfect for marinating, dipping, or basting. Get ready to elevate your BBQ nights, wing nights, and stir-fries with this palate-revolutionizing condiment.
What Makes This Korean BBQ Sauce Keto-Friendly?
Traditional Korean BBQ sauces are often loaded with sugar, making them a no-go for those following a ketogenic lifestyle. This recipe solves that problem by using sugar-free alternatives to traditional sweeteners. By using brown sweetener and sugar-free Polynesian sauce, it maintains authentic flavors without the high carb count.
Key Ingredients for Authentic Keto Korean BBQ Sauce
Several key ingredients contribute to the unique and irresistible flavor of this sauce:
- Gochujang Paste: This is a must-have ingredient! Gochujang is a tangy, slightly sweet, spicy fermented Korean red chili paste available in different heat levels. It's the backbone of Korean BBQ flavor, providing both heat and umami.
- Low-Sodium Soy Sauce (or Tamari): Provides the salty, savory base of the sauce. Using low-sodium soy sauce allows you to control the overall saltiness. For a gluten-free option, substitute with tamari.
- Sugar-Free Sweetener: To replicate the sweetness of traditional Korean BBQ sauce without the carbs, use a granulated erythritol or monk fruit sweetener.
- Aromatics: Fresh garlic and ginger are essential for a flavorful, aromatic Korean barbecue sauce.
- Sesame Oil: Adds a nutty, toasted flavor that is characteristic of Korean cuisine.
- Rice Vinegar: Or red/white rice wine vinegar.
- Vegetable Broth: Regular or reduced sodium.
- Dates (Optional): Some recipes use dates as a natural sweetener. If using dates, ensure they are fresh and very soft for easy blending.
- Xanthan Gum (Optional): A pinch of xanthan gum can be used to achieve the perfect glossy thickness.
- Corn Starch (Optional): If you prefer a thicker sauce, corn starch can be used as a thickening agent.
Recipe Variations and Customization
One of the best things about making your own sauce is the ability to customize it to your preferences. Here are a few ideas:
- Spice Level: Adjust the amount of gochujang to control the heat. For a milder sauce, reduce the amount; for a spicier sauce, add more or include a pinch of crushed red pepper flakes.
- Sweetness: Adjust the amount of sugar-free sweetener to your liking.
- Flavor Boosters: Add sesame seeds, sesame oil, or chopped green onions for more flavor.
- Vegan Option: This Korean BBQ sauce is vegan-friendly because it uses plant-based ingredients like avocado oil and vegetable umami sauce, making it a perfect condiment for those following a vegan lifestyle.
Making Your Keto Korean BBQ Sauce: Step-by-Step
While specific recipes may vary, here's a general outline of how to make your own keto Korean BBQ sauce:
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- Prepare Aromatics: Peel and mince the garlic and ginger. Chop green onions.
- Combine Ingredients: In a saucepan, combine the soy sauce, water (or vegetable broth), sugar-free sweetener, and rice vinegar. Add the sesame oil, minced garlic, grated ginger, gochujang paste, and red pepper flakes (if using).
- Thicken the Sauce (Optional): If using xanthan gum, sprinkle it in slowly while continuously whisking to avoid lumps. Alternatively, create a cornstarch slurry (cornstarch mixed with a little water) and add it to the sauce once it begins to boil.
- Simmer: Bring the sauce to a boil, then reduce the heat to medium-low and allow it to simmer and thicken for 1-3 minutes, or until it reaches your desired consistency.
- Cool and Store: Let the sauce cool at room temperature. Transfer the sauce to an airtight container and store it in the refrigerator for up to 2 weeks, or freeze for longer storage.
For an extra smooth BBQ sauce, after cooking, blend the mixture until silky.
Serving Suggestions
This versatile sauce can be used in countless ways:
- Marinade: Marinate your favorite proteins, such as beef, chicken, pork, or tofu, for at least 30 minutes (or overnight for maximum flavor).
- Dipping Sauce: Serve it as a dipping sauce for grilled meats, vegetables, or even spring rolls.
- Basting Sauce: Brush it onto meats while grilling or baking for a glossy, flavorful finish.
- Stir-Fries: Add it to stir-fries for a burst of Korean flavor.
- Skewers: Use Kevin’s Natural Foods Korean BBQ Sauce to make quick and easy Korean BBQ Skewers.
- Pulled Jackfruit: Try this Korean BBQ Pulled Jackfruit using this sauce!
- Wings: Jazz up anything from wings to grills and stir-fries.
Tips for the Best Flavor
- Refrigerate Overnight: To fully unleash the depth of flavors in your Korean BBQ sauce, let it cool down after cooking and then refrigerate it overnight. This extra time allows the flavors to meld together, enhancing the overall taste and giving you a richer, more robust sauce the next day.
- Use Fresh Ingredients: Fresh garlic and ginger will provide the best flavor.
- Adjust to Your Taste: Don't be afraid to experiment with the ingredients to find the perfect balance of sweet, spicy, and savory for your palate.
- High-Speed Blender: A high speed blender will definitely help with this. You can also try straining the blended mixture if you like your BBQ sauce completely smooth.
Keto Korean BBQ Beef Ribs Recipe
This Low-Carb & Keto Korean BBQ Beef Ribs recipe is the perfect easy dinner. After marinating the meat in a simple Asian-style marinade, the meat is cooked to fall-off-the-bone tender in the Crock-Pot® Express. And, because every BBQ rib dish should have a char on the edges, I finish the ribs using Crock-Pot Express’ removable crisping lid.
Ingredients
- Beef ribs (baby-back or St.) or Pork Ribs
- Low-Carb Korean BBQ sauce
- Marinade
Instructions
- Marinate the Ribs: Whisk the ingredients for the marinade in a large bowl. Place the ribs in the marinade and toss them in it to coat them. Allow the ribs to marinate at least 4 hours (ideally, overnight).
- Slow Cooker Directions: Add the ribs and the marinade liquid to the cooking pot of the Crock-Pot Express. Twist & lock the lid. Then, select "slow cooker". Cook the ribs on "High" for 4 hours (or on "Low" for 8 hours).
- Pressure Cooker Directions: Add the ribs and the marinade liquid to the cooking pot of the Crock-Pot Express. Twist & lock the lid. Set the vent to "seal". Then, select "pressure cooker". Cook for 40 minutes. Allow the pressure to naturally release.
- Finish the Ribs: Swap the pressure cooker lid with the crisping lid. Set the timer to 10 minutes & hit "start". This step allows the rib tops and edges to char! It will also allow the sauce to reduce.
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