Korean Short Ribs are packed with protein and a robust umami flavor. Let the tasty marinade sing when quickly broiled for a quick 30 minute weeknight dinner.
Why You’ll Love This Recipe
- Fast. Not counting the time it takes to let them marinate, these Korean short ribs are ready in under 30 minutes .
- Easy. Marinate, grill, and enjoy. That’s it!
- High Protein . Have a whopping 23 grams of protein per serving.
- Low Carb . Only 12 net carbs per serving.
What Is Galbi?
Galbi simply means “rib” in Korean. So, this galbi recipe is exactly as it reads, a delicious marinated rib recipe that is grilled to perfection.
What Does Galbi Taste Like?
These Korean Short Ribs are absolutely bursting with flavor. If you follow my instructions and allow them to marinate for at least 4 hours (they’re even better when left to soak overnight!) you will have an incredibly simple recipe that is made in a flash.
This galbi is a wonderful combination of sweet, smokey, and umami.
How Do You Get Ribs Thin Enough?
Last week while we were traveling, we went to a wonderful Korean restaurant in Austin and it started my cravings for Galbi. I wanted to reproduce these at home.
My main concern was getting the ribs sliced thinly, wondering how I was going to do this since I hate hate hate touching meat. I know, rather silly for someone who is on a high-protein diet, but whatever. I’m finicky that way.
My husband solved this by asking the butcher at the deli to slice ribs 1/4 inch thick and I came home with two pounds of them. Problem solved.
Ingredients You’ll Need
- Korean-style beef short ribs
- Agave nectar
- Soy Sauce
- Mirin (rice wine)
- Onion - peeled and finely grated
- Garlic
- Dark Sesame Oil
- Ground Black Pepper
- Green Scallions - thinly sliced
Korean Short Ribs are typically quite sweet, so I had to figure out how to reduce the glycemic load while keeping the flavor. I decided to try agave nectar and that worked. You could use brown sugar, honey, or anything else that will caramelize.
How To Make Korean Short Ribs
These Korean Short Ribs could not be any easier to make. Just follow the instructions below for perfectly cooked Galbi every time:
- Put ribs in a gallon ziplock bag. This keeps you from having to touch the raw meat.
- Prepare the marinade by whisking together the remaining ingredients.
- Add marinade to the ziplock bag, press out excess air from the bags, and seal. Turn the bag over several times to ensure the beef is evenly coated. I like to massage it all together all squishy.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat oven broiler to high (or cook on an outdoor grill).
- Line a baking pan with foil and place the ribs on them.
- Cook for 3 minutes, then flip the ribs over and cook again.
- Garnish with thinly sliced green onions, if desired.
How Long Do They Last?
Since this short rib recipe is so high in protein, it can be extremely filling. Don’t be shocked if you have leftovers to enjoy the next day.
The good news is that if you store them in an airtight container in the refrigerator, you can munch on them for up to 5 days after you grill them.
What To Serve With Them
These Korean Short Ribs are incredibly flavorful and are the main reason I fell in love with them. However, that’s not the only reason I love them. I love that they can fit my low carb lifestyle. So, when I reach for a side dish for this flavor-packed galbi, I reach for low carb sides as well.
Here are some of my favorite things to serve alongside them:
- Air Fryer Mushrooms
- Wontons
- Air Fryer Asparagus
More Korean Recipes
- Dae Ji Bulgogi
- Bo-Ssäm Pork & Noodles
- Korean Beef Stew
Korean Short Ribs | Galbi recipe
Ingredients
- ▢ 2 pounds Korean style beef short ribs
- ▢ 1/4 cup agave nectar
- ▢ 1/2 cup Soy Sauce
- ▢ 1/4 cup Water
- ▢ 1/8 cup mirin , (rice wine)
- ▢ 1/2 Onion , peeled and finely grated
- ▢ 2 tablespoons Garlic
- ▢ 1 tablespoons Dark Sesame Oil
- ▢ 1/8 teaspoon Ground Black Pepper
- ▢ 1 Chopped Green Scallions , , thinly sliced
Instructions
- Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
- Prepare teh marinade by whisk together remaining ingredients.
- Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat oven broiler to high (or cook on an outdoor grill).
- Line a baking pan with foil and place the ribs on them.
- Cook for 3 minutes, then flip the ribs over and cook again.
- Garnish with thinly sliced green onions, if desired.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Korean Short Ribs | Galbi recipe
Ingredients
- 2 pounds Korean style beef short ribs
- 1/4 cup agave nectar
- 1/2 cup Soy Sauce
- 1/4 cup Water
- 1/8 cup mirin (rice wine)
- 1/2 Onion peeled and finely grated
- 2 tablespoons Garlic
- 1 tablespoons Dark Sesame Oil
- 1/8 teaspoon Ground Black Pepper
- 1 Chopped Green Scallions , thinly sliced
Instructions
- Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
- Prepare teh marinade by whisk together remaining ingredients.
- Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat oven broiler to high (or cook on an outdoor grill).
- Line a baking pan with foil and place the ribs on them.
- Cook for 3 minutes, then flip the ribs over and cook again.
- Garnish with thinly sliced green onions, if desired.
Korean Short Ribs | Galbi recipe https://twosleevers.com/korean-galbi/
This Baked Chicken Thighs recipe is incredibly juicy, flavorful, and super simple to make. Enjoy all of the flavors of your favorite Indian inspired dishes in an easy one pan meal.
Why You HAVE To Try These Oven Baked Chicken Thighs
- Fast. Only 30 minutes of cooking time to have these delicious baked chicken thighs on your table.
- Easy. Just marinate, bake, and enjoy!
- Low Carb. With only 1 net carb per serving, you can enjoy this recipe without guilt if you’re eating Keto.
- Delicious. Packed with authentic Indian flavors.
I’m trying to come up with recipes that use the same ingredients but make two flavors or two different dishes. This was one package of chicken thighs (about six, boneless, skinless thighs) and one can of coconut milk. I ended up making this dish and a Thai Yellow Curry Chicken Thighs. I still have half a can of coconut milk leftover, I need to figure out what to do with it. Perhaps a chia pudding, not sure yet.
How To Make Oven Baked Chicken Thighs
- In a quart ziplock bag put in the chicken, followed by all the other ingredients.
- Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
- Let the bag rest overnight or at least an hour to let the flavors meld.
- Heat oven to 425 degrees. Put the chicken and the sauce in a foil-lined pie pan. I used a foil pan just because I wanted to be lazy and not have to mess with cleaning up.
- Cook for 20 minutes or until the internal temperature reaches 165 degrees.
I don’t think I’d understood the beauty of this dish when I posted the recipe. The beautiful thing about it is that it makes a chicken curry without you having to do anything else. When you bake it in the marinade and let the coconut milk and spices all cook up on a wonderful base, it’s exactly like having chicken curry, except without all the hassle.
What Temperature Should Chicken Thighs Be Cooked To?
For this Baked Chicken Thighs recipe, you will want to make sure your chicken is cooked to an internal temperature of 165F.
Tips And Tricks For Making Baked Chicken Thighs
- Don’t skip the marinating time. Letting the chicken thighs soak in the flavors for at least an hour will make them even more flavorful.
- Avoid overcooking them. Keep a close eye on the internal temperature and pull them from the oven as soon as it reaches 165F. If they are overcooked, they can become dry.
- Pick the right side dish. These baked chicken thighs are delicious over rice or riced cauliflower. Use the extra juices from the pan for a delicious sauce.
Should I Cover Chicken With Foil When Baking?
Some people prefer to cover chicken with foil when they are baking it because it helps lock in moisture. Since this recipe uses chicken thighs (a naturally more moist cut of meat) you can skip the foil and still have chicken that isn’t dry.
Want More Chicken Recipes?
- Instant Pot Butter Chicken - My most famous recipe.
- Low Carb Garlic Chicken - Has a sauce good enough to drink.
- Chicken Tikka Masala - Delicious Indian meal.
- Instant Pot Chicken Biryani - Comfort food at its finest.
- Chicken Korma - Just like your favorite restaurant.
- Chicken Vindaloo - Perfectly spiced in under 30 minutes.
If you like this Baked Chicken Thighs recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can enjoy it too.
Baked Chicken Thighs | Indian Baked Chicken Thigh Recipe
Ingredients
- ▢ 3 Boneless Skinless Chicken Thighs , boneless and skinless
- ▢ 1/2 cup Full-Fat Coconut Milk
- ▢ 4 cloves Garlic , crushed
- ▢ 2 teaspoons Minced Ginger , grated
- ▢ 1 teaspoon Turmeric
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 2 teaspoons Garam Masala
- ▢ 1/4 cup Onion , finely chopped
- ▢ 2 teaspoons Cilantro
Instructions
- In a quart ziplock bag put in the chicken, followed by all the other ingredients.
- Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
- Let the bag rest overnight or at least an hour to let the flavors meld.
- Heat oven to 425 degrees. Put the chicken and the sauce in a foil lined pie pan. I used a foil pan just because I wanted to be lazy and not have to mess with cleaning up.
- Cook for 20 minutes or until internal temperature reaches 165 degrees.
- I served this with roasted cauliflower that I cooked at the same time, and in a separate pan. I also made Thai Chicken thighs so that I had two different flavors of chicken to serve.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
