Korean · Dinner
Beef Short Rib Soup (Keto)
Beef short ribs braise in a Korean-style broth built on soy sauce, garlic, ginger and daikon until the meat pulls apart easily. Erythritol replaces sugar and radish stands in for potato, keeping the broth rich and savoury. Finished with scallion and sesame oil, served hot in a deep bowl.
$8
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
478Calories
29.6gProtein
33.5gFat
6.8gCarbs
2.4gSugar
1.3gFiber
1310mgSodium
115mgChol
13.9gSat Fat
620mgPotassium
45mgCalcium
3.2mgIron
2.8mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Rinse the bone-in short ribs under cold water, trim any large surface fat, pat dry, then smash the 2 garlic cloves and slice the ginger and scallion.
2
Boil
Place the ribs in a pot with water to cover, bring to a boil over high heat for 5 minutes until grey foam rises, then drain and rinse.
3
Braise
Return the ribs to the pot with 1.5 cups water, smashed garlic, and sliced ginger, bring to a boil over high heat then simmer covered on low for 1.5 hours until meat pulls easily from bone.
4
Simmer
Add the daikon chunks to the pot, raise to medium heat and simmer uncovered for 20 minutes until the daikon turns translucent and softens when pierced.
5
Finish
Stir in soy sauce, sesame oil, erythritol, black pepper and salt off the heat until the broth tastes balanced between savoury and faintly sweet, then ladle into a deep bowl, scatter sliced scallion and sesame seeds over top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bone-in beef short ribs
- 3 cups720ml water
- 4 cloves4 cloves garlic
- 11 in (26g) fresh ginger
- 4.2 oz120g daikon radish
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp toasted sesame oil
- 1 tsp1 tsp erythritol
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp roasted sesame seeds
