40+ Deliciously Friday Keto Korean Recipes to Kickstart Your Weekend

Korean cuisine is known for its bold, spicy, and umami-packed flavors, making it a favorite for food lovers around the world.

However, if you’re following a keto lifestyle, you might think you have to miss out on these delicious dishes.

Fear not! With a little creativity, you can enjoy the rich flavors of Korean food without worrying about your carb intake.

Whether you’re craving crispy, savory pork belly, spicy kimchi, or comforting stews, these 40+ Friday keto Korean recipes are the perfect solution.

They combine traditional Korean ingredients with keto-friendly substitutions, so you can indulge in a flavorful feast without breaking your diet.

In this blog article, we’ll explore an array of dishes—from appetizers and sides to main courses and desserts—that make for the perfect keto Friday meal.

Get ready to dive into a world of flavor-packed, low-carb Korean food!

40+ Deliciously Friday Keto Korean Recipes to Kickstart Your Weekend

With these 40+ Friday keto Korean recipes, you no longer have to compromise flavor for the sake of your keto diet.

From grilled meats and spicy stews to fresh salads and savory sides, these dishes bring the heart of Korean cuisine right to your kitchen while keeping your carb count low.

Not only are these recipes delicious, but they also offer a variety of textures and flavors, ensuring that every Friday night meal feels exciting and satisfying.

Whether you’re hosting a dinner party or simply treating yourself to a flavorful meal, these keto-friendly Korean recipes are sure to become a regular part of your menu.

So, gather your ingredients, get ready to cook, and enjoy a delicious, guilt-free Korean feast this Friday!

Keto Korean Beef Bulgogi

Korean Beef Bulgogi is a savory, slightly sweet, and smoky dish made with marinated thinly sliced beef. This keto-friendly version replaces sugar with low-carb alternatives while keeping the dish’s vibrant flavors intact. The marinated beef is seared to perfection, providing a rich and satisfying meal without breaking your keto diet.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp coconut aminos (or tamari for soy-free option)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (optional)
• 2 tbsp erythritol (or preferred keto sweetener)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 tsp ground black pepper
• 1/4 tsp chili flakes (optional for heat)
• 2 green onions, chopped for garnish
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a large bowl, mix coconut aminos, sesame oil, rice vinegar (if using), erythritol, garlic, ginger, black pepper, and chili flakes. Stir until the erythritol dissolves.
2. Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, preferably overnight for a deeper flavor.
3. Heat a skillet over medium-high heat. Once hot, add the marinated beef in batches to avoid overcrowding. Cook for about 2-3 minutes on each side until browned and cooked through.
4. Garnish with green onions and toasted sesame seeds before serving.

This Keto Korean Beef Bulgogi brings all the bold and balanced flavors of traditional Korean cuisine into a low-carb version that you can enjoy guilt-free. The savory marinated beef combined with the crisp sesame and fresh green onions offers a delightful contrast of textures. It’s a perfect dish for those following a keto lifestyle, delivering rich, smoky flavors without the carbs.

Keto Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a beloved Korean stew made with kimchi, tofu, and often pork or beef. This keto-friendly variation eliminates the high-carb ingredients while keeping the hearty and spicy flavors intact. The dish is ideal for warming up on a chilly Friday evening, offering bold flavors and a variety of textures that are both satisfying and nourishing.

Ingredients:

• 2 cups kimchi, chopped
• 1 tbsp sesame oil
• 1/2 lb pork belly, thinly sliced (or ground pork)
• 2 cups chicken broth
• 1/2 block firm tofu, cubed
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp coconut aminos
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, chopped for garnish

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the sliced pork belly and cook until browned, about 5-6 minutes.
2. Add the garlic and onion to the pot, cooking for an additional 2-3 minutes until fragrant.
3. Stir in the chopped kimchi and gochujang, cooking for another 2 minutes to enhance the flavors.
4. Pour in the chicken broth, coconut aminos, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
5. Gently add the cubed tofu and continue to cook for another 5-7 minutes until the tofu is heated through.
6. Garnish with chopped green onions before serving.

Keto Korean Kimchi Jjigae is a warming, comforting stew that will satisfy your cravings for something hearty and spicy. This dish is packed with probiotics from the kimchi and offers a rich depth of flavor from the pork and gochujang. By using tofu instead of rice or noodles, it keeps the carb count low, making it a perfect keto-friendly option for a cozy, flavorful meal on a Friday night.

Keto Korean Chicken Dakgangjeong (Sweet and Crispy Chicken)

Dakgangjeong is a popular Korean dish known for its crispy fried chicken coated in a sweet and savory sauce. This keto version substitutes traditional flour and sugar for low-carb alternatives, resulting in a crispy chicken dish without the carbs. The sauce is a perfect balance of tangy, sweet, and spicy, making this dish irresistible while still staying within keto guidelines.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 egg, beaten
• 1 tbsp avocado oil (for frying)
• 1 tbsp sesame oil

For the sauce:

• 2 tbsp coconut aminos
• 2 tbsp erythritol
• 1 tbsp rice vinegar (optional)
• 1 tbsp gochujang
• 1 tbsp garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine almond flour and coconut flour. Dip each piece of chicken in the beaten egg, then coat it in the flour mixture.
2. Heat avocado oil in a skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 3-4 minutes per side. Remove the chicken and set it aside on a paper towel to drain excess oil.
3. In a separate small saucepan, heat sesame oil over medium heat. Add garlic, ginger, and gochujang, cooking for 2 minutes until fragrant.
4. Stir in the coconut aminos, erythritol, and rice vinegar (if using). Let the sauce simmer for about 3-5 minutes until it thickens slightly.
5. Add the crispy chicken to the saucepan and toss to coat the chicken evenly in the sauce.
6. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Dakgangjeong offers all the flavor and crunch of the original dish without the carbs. The crispy chicken pieces paired with the tangy and sweet sauce are absolutely irresistible. This dish makes a perfect Friday treat, providing a satisfying balance of savory, sweet, and spicy flavors, all while staying keto-friendly. Enjoy the crispy goodness without worrying about your carb count!

Keto Korean Spicy Pork Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a popular Korean stir-fry dish made with marinated pork and a spicy, savory sauce. This keto-friendly version swaps out sugar for a low-carb sweetener and uses coconut aminos instead of soy sauce. It delivers the same bold flavors with a fraction of the carbs, making it perfect for a Friday keto feast. The dish is full of heat, umami, and the perfect combination of textures, with tender pork and crunchy vegetables.

Ingredients:

• 1 lb pork shoulder or pork belly, thinly sliced
• 2 tbsp sesame oil
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (optional)
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1/2 tsp ground black pepper
• 2 green onions, chopped for garnish
• 1 tbsp toasted sesame seeds for garnish

Instructions:

1. In a bowl, combine gochujang, coconut aminos, rice vinegar, erythritol, garlic, ginger, and black pepper. Stir until the erythritol is dissolved and the marinade is well mixed.
2. Add the thinly sliced pork to the marinade, tossing to coat. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. Heat sesame oil in a large skillet over medium-high heat. Add the marinated pork and cook, stirring occasionally, until the pork is browned and cooked through, about 5-7 minutes.
4. Add the sliced onion and bell pepper to the skillet and stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
5. Garnish with chopped green onions and toasted sesame seeds before serving.

Keto Korean Spicy Pork Stir-Fry offers all the heat and umami of the classic Jeyuk Bokkeum without the carbs. The tender pork is perfectly balanced by the crisp vegetables and the rich, spicy sauce. It’s a vibrant and satisfying dish that will spice up your Friday dinner, delivering bold flavors while keeping your carb count in check. Serve it with a side of cauliflower rice for a complete keto meal.

Keto Korean Tofu Kimchi Stir-Fry

This Keto Korean Tofu Kimchi Stir-Fry is a delightful, vegetarian-friendly dish that combines tofu and kimchi in a flavorful, spicy stir-fry. Tofu is a great low-carb alternative that absorbs the rich flavors of the kimchi and seasonings. The dish is quick to prepare, making it an easy and satisfying option for a Friday keto dinner. It’s spicy, savory, and packed with probiotics from the kimchi, offering a healthy, flavorful meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp sesame oil
• 1 cup kimchi, chopped
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp coconut aminos
• 1 tsp rice vinegar (optional)
• 1/2 tsp ground black pepper
• 1/2 tsp chili flakes (optional for extra heat)
• 2 green onions, chopped for garnish
• 1 tbsp sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
3. In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until fragrant.
4. Add the chopped kimchi to the skillet and stir-fry for 2-3 minutes, letting the kimchi warm up and release its juices.
5. Stir in the gochujang, coconut aminos, rice vinegar (if using), black pepper, and chili flakes (if using). Let it simmer for a minute to combine all the flavors.
6. Add the crispy tofu back into the skillet, tossing gently to coat the tofu in the sauce. Cook for another 2-3 minutes, allowing the tofu to absorb the flavors.
7. Garnish with green onions and sesame seeds before serving.

Keto Korean Tofu Kimchi Stir-Fry is an exciting and flavorful dish that’s perfect for a quick Friday meal. The crispy tofu combined with the spicy, tangy kimchi creates a satisfying and balanced dish that’s both comforting and nutritious. This keto-friendly stir-fry is packed with probiotics, healthy fats, and protein, making it a great choice for anyone looking for a delicious, low-carb, plant-based meal.

Keto Korean Seaweed Salad (Miyeok Muchim)

Korean Seaweed Salad (Miyeok Muchim) is a refreshing and healthy dish made with rehydrated seaweed and a tangy, umami-rich dressing. This keto version uses a simple yet flavorful dressing that omits sugar and high-carb ingredients, making it a perfect low-carb side dish for your Friday keto meal. The salad is light, nutrient-dense, and provides a refreshing contrast to heavier dishes.

Ingredients:

• 1 oz dried seaweed (miyeok or wakame)
• 1 tbsp sesame oil
• 1 tbsp coconut aminos
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp erythritol (or preferred keto sweetener)
• 1/2 tsp sesame seeds
• 1 garlic clove, minced
• 1/2 tsp ground black pepper
• 1 tbsp chopped green onions for garnish

Instructions:

1. Soak the dried seaweed in warm water for 10-15 minutes until it expands and softens. Drain and gently squeeze out any excess water.
2. In a small bowl, combine sesame oil, coconut aminos, rice vinegar, erythritol, minced garlic, and black pepper. Stir until the erythritol dissolves.
3. Place the soaked seaweed in a mixing bowl and pour the dressing over it. Toss to combine, ensuring the seaweed is evenly coated.
4. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Seaweed Salad (Miyeok Muchim) is a simple yet flavorful side dish that’s perfect for a light and refreshing addition to any meal. The seaweed provides a wonderful umami flavor and texture, while the sesame oil and vinegar-based dressing adds depth and tanginess. This keto-friendly salad is an excellent choice for those looking to add more nutrient-dense, low-carb dishes to their Friday dinner. It’s a great option for complementing heavier dishes like bulgogi or spicy pork stir-fry.

Keto Korean Bulgogi (Grilled Marinated Beef)

Bulgogi is one of Korea’s most beloved dishes, featuring marinated beef that’s grilled or pan-fried to tender perfection. In this keto version, sugar is replaced with a low-carb sweetener and the marinade uses coconut aminos instead of soy sauce. The result is a savory, slightly sweet, and smoky dish that’s perfect for your Friday keto dinner. Paired with a side of cauliflower rice, this bulgogi brings all the flavor without the carbs.

Ingredients:

• 1 lb thinly sliced beef sirloin or ribeye
• 2 tbsp sesame oil
• 3 tbsp coconut aminos
• 2 tbsp rice vinegar (optional)
• 1 tbsp erythritol (or keto-friendly sweetener)
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped for garnish
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional for extra spice)

Instructions:

1. In a large bowl, combine sesame oil, coconut aminos, rice vinegar, erythritol, garlic, ginger, black pepper, and red pepper flakes (if using). Stir until the erythritol dissolves and the marinade is well mixed.
2. Add the thinly sliced beef to the marinade, tossing to coat evenly. Let it marinate for at least 30 minutes, or up to overnight for maximum flavor.
3. Heat a grill or a large skillet over medium-high heat. Cook the marinated beef for about 2-3 minutes on each side, or until it’s cooked to your desired doneness.
4. Garnish the bulgogi with sesame seeds and chopped green onions before serving.

Keto Korean Bulgogi is a delicious and satisfying dish that brings the rich flavors of traditional bulgogi while keeping it low-carb. The combination of tender, marinated beef with the savory-sweet marinade creates a mouthwatering experience. It’s an ideal dish to enjoy on a Friday evening, served with cauliflower rice or your favorite keto-friendly side. Whether you grill or pan-fry it, this bulgogi is sure to become a favorite in your keto meal rotation.

Keto Korean Kimchi Pancakes (Kimchi Jeon)

Kimchi Jeon is a savory Korean pancake made with kimchi, vegetables, and a light batter. In this keto-friendly version, the batter is made with almond flour to keep the carb count low while still delivering a crispy texture. These pancakes are spicy, tangy, and packed with the distinct flavors of kimchi. Perfect as an appetizer, snack, or side dish, keto Korean kimchi pancakes are a great way to incorporate fermented foods into your keto diet.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 cup almond flour
• 2 large eggs
• 2 tbsp coconut flour
• 1 tbsp sesame oil
• 1/4 cup green onions, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1 tbsp coconut aminos (optional for dipping sauce)
• 1 tbsp sesame seeds for garnish

Instructions:

1. In a mixing bowl, combine almond flour, coconut flour, garlic powder, onion powder, and black pepper. Stir in the eggs until the batter is smooth and thick.
2. Add the chopped kimchi and green onions to the batter, mixing gently to incorporate.
3. Heat sesame oil in a non-stick skillet over medium heat. Pour a small amount of the batter into the skillet and spread it out into a thin circle. Cook for 2-3 minutes on each side, until golden brown and crispy.
4. Repeat with the remaining batter, adding more sesame oil to the pan as needed.
5. Garnish with sesame seeds and serve with coconut aminos for dipping (optional).

Keto Korean Kimchi Pancakes are a flavorful, crispy treat that combines the heat of kimchi with the savory crunch of a low-carb pancake. The use of almond and coconut flour creates a light batter that holds the kimchi and green onions perfectly. These pancakes make a fantastic appetizer or side dish for your Friday dinner. They are easy to prepare, packed with probiotic-rich kimchi, and offer a unique twist on a classic Korean dish that fits perfectly into a keto lifestyle.

Keto Korean Grilled Chicken (Dak Gogi)

Dak Gogi is a simple yet flavorful Korean grilled chicken dish that’s marinated in a sweet and savory sauce. In this keto-friendly version, sugar is substituted with a low-carb sweetener and the marinade is made with coconut aminos, ensuring the dish stays within keto guidelines. The grilled chicken absorbs all the delicious flavors of the marinade and comes out tender and juicy. Perfect for a Friday night BBQ or a quick keto dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp sesame oil
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar (optional)
• 1 tbsp erythritol (or preferred keto sweetener)
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped for garnish
• 1/2 tsp black pepper

Instructions:

1. In a bowl, combine sesame oil, coconut aminos, rice vinegar, erythritol, garlic, ginger, and black pepper. Stir well until the erythritol dissolves.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate for at least 30 minutes, or up to 2 hours for a stronger flavor.
3. Preheat the grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked and golden brown.
4. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Grilled Chicken (Dak Gogi) is an incredibly flavorful and easy-to-make dish. The marinade, rich in umami and spice, perfectly complements the chicken, creating a savory, juicy result that will have your taste buds dancing. Whether you cook it on a grill or a skillet, this keto-friendly dish is a great option for a delicious Friday night dinner. Serve it with a side of roasted vegetables or a light salad for a complete meal.

Keto Korean Spicy Pork (Jeyuk Bokkeum)

Jeyuk Bokkeum is a popular Korean dish made with spicy, stir-fried pork. In this keto version, we keep all the bold flavors of the traditional dish while replacing sugary ingredients with low-carb alternatives. The pork is marinated in a blend of gochujang (Korean chili paste), coconut aminos, and keto-friendly sweeteners, then stir-fried until it’s tender and spicy. This dish is perfect for anyone craving a bit of heat while sticking to their keto lifestyle.

Ingredients:

• 1 lb pork belly or pork shoulder, thinly sliced
• 2 tbsp sesame oil
• 2 tbsp coconut aminos
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 tbsp rice vinegar (optional)
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped for garnish
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes (optional for extra spice)

Instructions:

1. In a bowl, combine sesame oil, coconut aminos, gochujang, erythritol, rice vinegar, garlic, ginger, black pepper, and red pepper flakes. Stir well to create the marinade.
2. Add the sliced pork to the marinade, ensuring the pork is evenly coated. Let it marinate for at least 30 minutes to allow the flavors to develop.
3. Heat a large skillet or wok over medium-high heat and add the marinated pork. Stir-fry for 6-8 minutes, until the pork is cooked through and slightly crispy on the edges.
4. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Spicy Pork (Jeyuk Bokkeum) delivers a burst of flavor with its combination of savory, sweet, and spicy elements. The use of gochujang and coconut aminos keeps the dish authentic while keeping it low-carb. This dish is perfect for those who crave a bit of heat and want to enjoy a delicious, keto-friendly meal. Serve it with a side of cauliflower rice or a light vegetable stir-fry for a satisfying meal that will bring the flavors of Korea to your dinner table.

Keto Korean Eggplant Stir-Fry (Gaji Bokkeum)

Gaji Bokkeum is a delicious Korean stir-fry made with tender eggplant, garlic, and a savory sauce. In this keto adaptation, we replace sugar with a keto-friendly sweetener and use coconut aminos instead of soy sauce. The result is a flavorful, umami-packed dish that makes a perfect low-carb side or even a light main. This dish is great for those looking to add more vegetables to their keto diet while still enjoying the rich, satisfying flavors of Korean cuisine.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tbsp erythritol (or preferred keto sweetener)
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp rice vinegar (optional)
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 2 green onions, chopped for garnish

Instructions:

1. Heat the sesame oil in a large skillet over medium heat. Add the sliced eggplants and stir-fry for 5-7 minutes, until they start to soften and brown.
2. In a bowl, combine coconut aminos, erythritol, garlic, ginger, black pepper, and rice vinegar. Pour this sauce over the eggplants and stir to coat evenly.
3. Continue to cook the eggplant for another 5 minutes, allowing it to absorb the flavors and become tender.
4. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Eggplant Stir-Fry (Gaji Bokkeum) is a simple yet flavorful dish that highlights the earthy taste of eggplant while incorporating the savory elements of Korean cuisine. The sauce, made with coconut aminos and erythritol, creates a deliciously balanced flavor profile without the carbs. Whether you serve it as a side dish or a light main, this keto-friendly recipe is a great way to enjoy the flavors of Korea while maintaining your low-carb lifestyle.

Keto Korean Beef Soup (Galbitang)

Galbitang is a traditional Korean beef short rib soup that’s hearty, flavorful, and perfect for a warming meal. This keto version keeps all the rich flavors of the original dish by using a bone broth base and marinating the beef in a low-carb, savory sauce. The soup is both satisfying and nourishing, making it an ideal choice for a cozy Friday night meal. Paired with a side of kimchi or cauliflower rice, this keto Korean beef soup will hit the spot.

Ingredients:

• 2 lbs beef short ribs
• 6 cups beef bone broth
• 2 tbsp sesame oil
• 3 tbsp coconut aminos
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp erythritol (or preferred keto sweetener)
• 1/4 tsp black pepper
• 1/2 tsp salt
• 2 green onions, chopped for garnish
• 1 tbsp sesame seeds for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, and sauté for about 1-2 minutes until fragrant.
2. Add the beef short ribs to the pot and sear each side for 2-3 minutes to develop a rich flavor.
3. Pour in the beef bone broth, coconut aminos, erythritol, black pepper, and salt. Bring to a boil, then reduce the heat and simmer for about 2 hours, until the beef is tender and the flavors meld together.
4. Remove the short ribs from the soup and discard the bones. Shred the beef and return it to the pot.
5. Garnish the soup with sesame seeds and chopped green onions before serving.

Keto Korean Beef Soup (Galbitang) is a nourishing, comforting dish that’s perfect for a cool Friday night. The tender beef short ribs, combined with the rich bone broth and savory seasonings, create a satisfying, low-carb soup that stays true to traditional Korean flavors. It’s a perfect option for anyone looking for a keto-friendly, hearty soup that’s packed with protein and nutrients. Serve with kimchi or a side of vegetables for a well-rounded meal that will keep you feeling satisfied.

Keto Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a flavorful, spicy Korean stew made with silken tofu, vegetables, and a savory broth. This keto-friendly version removes any high-carb ingredients while keeping the dish rich and satisfying. The tofu is cooked in a spicy, umami-packed broth, making it a perfect comfort food on a cold Friday night. This dish is not only low-carb but also packed with protein and healthy fats from the tofu and sesame oil.

Ingredients:

• 1 block silken tofu, drained and cut into cubes
• 2 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp garlic, minced
• 1-inch piece of ginger, minced
• 1/2 cup mushrooms, sliced
• 2 cups beef or chicken broth
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 tbsp fish sauce (optional)
• 1 egg (optional)
• 2 green onions, chopped for garnish
• 1 tbsp sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the garlic, ginger, and gochugaru (chili flakes) to the pot. Stir-fry for 1-2 minutes until fragrant.
2. Add the sliced mushrooms and sauté for another 2-3 minutes until they soften.
3. Pour in the broth and bring to a boil. Reduce heat and stir in the coconut aminos, gochujang, erythritol, and fish sauce (if using).
4. Add the tofu cubes and gently stir to combine. Simmer the stew for about 5-7 minutes, allowing the tofu to absorb the flavors.
5. (Optional) Crack an egg into the stew and let it cook for about 2 minutes for extra richness.
6. Garnish with chopped green onions and sesame seeds before serving.

Keto Korean Spicy Tofu Stew (Sundubu Jjigae) is a hearty, flavorful dish that’s perfect for a chilly evening. The tofu soaks up the delicious, spicy broth, creating a satisfying meal without the carbs. It’s easy to make and packs a punch with the right amount of heat from gochujang and gochugaru. Whether you’re having it as a main dish or a side, this keto-friendly stew is sure to warm you up and satisfy your cravings for Korean comfort food.

Keto Korean Cabbage Salad (Baechu Geotjeori)

Baechu Geotjeori is a fresh, spicy Korean cabbage salad that is perfect as a light side dish or a topping for grilled meats. This keto version omits sugar and replaces it with a keto-friendly sweetener while keeping the bold flavors of traditional kimchi. With crunchy cabbage, a tangy dressing, and a hint of spice, this salad offers a refreshing contrast to heavier Korean dishes. It’s quick, easy, and low in carbs, making it a perfect addition to your keto meal plan.

Ingredients:

• 1 small napa cabbage, chopped
• 1/4 cup sesame oil
• 2 tbsp coconut aminos
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp apple cider vinegar
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 garlic clove, minced
• 1 tbsp ginger, minced
• 2 tbsp sesame seeds
• 2 green onions, chopped for garnish

Instructions:

1. In a large bowl, combine the chopped cabbage, garlic, ginger, and green onions.
2. In a small bowl, whisk together the sesame oil, coconut aminos, apple cider vinegar, gochugaru, and erythritol until the sweetener dissolves.
3. Pour the dressing over the cabbage and toss well to coat the cabbage evenly.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
5. Garnish with sesame seeds and more green onions before serving.

Keto Korean Cabbage Salad (Baechu Geotjeori) is a flavorful and crunchy side dish that adds a fresh and spicy element to your meal. The combination of sesame oil, gochugaru, and apple cider vinegar creates a tangy, savory dressing that perfectly complements the crisp cabbage. This dish is not only keto-friendly but also light and refreshing, making it an excellent addition to any Korean-inspired meal, especially on a Friday when you’re craving something quick and healthy.

Keto Korean Pork Belly (Samgyeopsal)

Samgyeopsal is a popular Korean dish that involves grilling thick slices of pork belly, which are then eaten with dipping sauces and wrapped in lettuce leaves. This keto version sticks to the traditional recipe while keeping everything low-carb. The pork belly is crispy on the outside and tender on the inside, making it the perfect dish for a Friday night BBQ. Served with a side of keto-friendly kimchi and a dipping sauce, this dish brings the flavors of Korea right to your table.

Ingredients:

• 1 lb pork belly, sliced into 1/2-inch thick pieces
• 2 tbsp sesame oil
• 1 tbsp garlic, minced
• 1 tbsp coconut aminos
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 tbsp apple cider vinegar
• Lettuce leaves for wrapping
• 1/4 cup keto-friendly kimchi (optional)
• 1 tbsp sesame seeds for garnish

Instructions:

1. Heat a grill or a large skillet over medium-high heat. Place the pork belly slices on the grill and cook for 3-4 minutes on each side, or until the pork is crispy and cooked through.
2. While the pork belly is grilling, mix together the sesame oil, garlic, coconut aminos, erythritol, and apple cider vinegar in a small bowl to make the dipping sauce.
3. Once the pork belly is ready, remove it from the grill and set aside.
4. Serve the grilled pork belly with lettuce leaves for wrapping, keto-friendly kimchi, and the dipping sauce.
5. Garnish with sesame seeds and enjoy!

Keto Korean Pork Belly (Samgyeopsal) is a deliciously rich and flavorful dish that’s perfect for a fun, interactive dinner. The crispy pork belly pairs perfectly with the tangy dipping sauce and the crunch of fresh lettuce. With the addition of keto-friendly kimchi, this meal is a perfect representation of the bold, savory flavors of Korean cuisine, while still adhering to your keto lifestyle. It’s ideal for a Friday night gathering or a cozy evening in, making it a meal you’ll want to make again and again.

Note: More recipes are coming soon!