Kimchi Short Rib Stew

Kimchi Short Rib Stew

Categories:   Uncategorized

Comments

  • Posted: April 11, 2018 08:26

    dannylovesart61

    If anyone has been craving Asian food, I made my own Keto beef stew. It’s spicy and kind of sour, with some sweet notes. Here’s the recipe. I haven’t calculated the nutrition for this, but I’m pretty sure it’s Keto-friendly. Be sure to buy kimchi imported from korea. I find that it tastes the best, personally. Without too many carbs, as well. I saw some packages that had 9+ net carbs. Mine were 4 carbs per serving. Use fatty pieces of beef back ribs for this to up the fat content. I found this stew tasted amazing without the added gochujang. I didn’t want to risk increasing the carbs too much. Gochujang has too much sugar and other carby ingredients in it. 8 large pieces of beef back ribs. 2 cups of low-sodium beef broth. 1 tablespoon of low sodium soy sauce. 2 tablespoons of sesame oil. 2 cups of kimchi, chopped. 4 cloves of garlic, chopped 1 bundle of spinach. 1 white onion. 1/2 cups of gochugaru (Korean pepper flakes). 1 cup of water. Step One: put one tablespoon of sesame oil in a hot deep-bottomed pan. Season back ribs with salt, pepper, and a handful of gochugaru, Sear the beef in the pan, but don’t cook all the way through. Remove ribs. Step Two: Brown onion strips in the leftover beef fat. Add in garlic until golden then stir in the kimchi along with the rest of the red pepper flakes. Cook the kimchi until warm, then pour in beef stock. Transfer beef into the broth. Bring up to a boil then cover, reduce heat and let simmer, . Step Three: Cook for 2-3 hours on low heat. Put water as needed to keep the broth from reducing too far. You be the judge of how soupy you want the soup to be. It isn’t very thick due to having no thickening agent besides the kimchi. Step: Add spinach in last ten minutes of cooking, When the beef is tender and has fallen off the bone, and when the oil is separated, it is done, Top serving with diced green onion and sesame oil. Edit: New idea. I just had some leftover stew and I added a touch of heavy cream and sriracha. Heaven in a bowl.
  • Posted: April 11, 2018 08:26

    kaylinpickles

    thanks for this! looks mighty delicious and im saving this post. i make my own kimchi using korean recipes and all of them use a rice flour slurry called "porridge" which is added to the chili paste to make it thicker so it will be easier to smear it onto the cabbage. no idea whether my kimchi is still keto friendly :-/ gochujang was my favorite and i couldnt live without it! but its made from rice afterall, and its rather sweet. so had to stop using it as well.
  • Posted: April 11, 2018 08:26

    slylizard1of7

    That is insanely awesome! Favorite korean food modded!