25+ Must-Try Holiday Keto Korean Recipes for Every Taste

The holiday season is often synonymous with rich flavors, festive feasts, and traditional dishes that bring families together.

But for those following a keto lifestyle, it can be a challenge to enjoy the indulgence of holiday meals without derailing their dietary goals.

Enter the world of keto Korean cuisine—where bold, spicy, and savory dishes can be adapted to fit into a low-carb, keto-friendly lifestyle.

Korean cuisine, known for its use of fermented ingredients, savory marinades, and delicious spice, offers a wide variety of dishes that can be modified to suit a keto diet.

From spicy pork lettuce wraps to savory chicken stews and crispy seafood, these dishes are perfect for adding something unique and flavorful to your holiday table.

Whether you’re hosting a festive dinner or looking for new ideas to incorporate into your seasonal menu, these 25+ keto Korean recipes will satisfy your cravings while keeping your carb count low.

Get ready to impress your guests with the exciting fusion of holiday flavors and keto-friendly ingredients.

25+ Must-Try Holiday Keto Korean Recipes for Every Taste

Keto Korean dishes are the perfect way to add variety, depth, and excitement to your holiday celebrations without compromising your health goals.

These 25+ holiday keto Korean recipes allow you to enjoy the richness of Korean flavors while sticking to a low-carb, high-fat approach.

From spicy stews to tender meats and savory sides, there’s something for every taste on your keto holiday menu.

By combining traditional Korean ingredients with keto-friendly alternatives, you can create memorable meals that will leave everyone satisfied, full of energy, and ready for more.

This holiday season, give yourself the gift of delicious, keto-friendly Korean dishes that everyone will love.

Keto Kimchi Jjigae (Kimchi Stew)

Kimchi jjigae is a hearty and spicy stew made with kimchi, tofu, and often pork or beef. For the keto version, we use a high-protein base and limit starchy vegetables to ensure it stays low in carbs. This comforting dish is perfect for a holiday gathering and is guaranteed to warm you up on cold winter evenings.

Ingredients:

• 2 cups of kimchi (preferably aged)
• 1 lb pork belly or ground beef
• 1 block of firm tofu, cubed
• 1 tablespoon sesame oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 3 cups of bone broth or water
• 2 tablespoons soy sauce or coconut aminos
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the pork belly or ground beef, and cook until browned.
2. Add the garlic, onion, and ginger, and sauté until fragrant.
3. Stir in the gochujang and gochugaru, followed by the kimchi. Cook for another 5 minutes to allow the flavors to meld.
4. Add the tofu cubes, bone broth, soy sauce, and bring to a simmer. Let it cook for about 15–20 minutes.
5. Season with salt and pepper to taste, then garnish with chopped green onions.
6. Serve hot, either as a standalone meal or alongside keto-friendly side dishes.

Keto Kimchi Jjigae brings the warmth of traditional Korean flavors into a healthy, low-carb format. The tangy, spicy kimchi combined with rich broth and tender pork or beef is not only satisfying but perfect for holiday gatherings. It’s a great way to enjoy a keto-friendly, protein-packed dish that will leave everyone at the table asking for more. The addition of tofu keeps the stew hearty without adding unnecessary carbs, making it an excellent choice for those following a keto diet during the holidays.

Keto Bulgogi (Korean BBQ Beef)

Bulgogi is one of Korea’s most beloved dishes, consisting of thinly sliced beef marinated in a sweet and savory sauce. The keto version replaces the sugar with a keto-friendly sweetener and omits high-carb vegetables. This flavorful dish is perfect for a holiday feast, bringing the taste of Korean BBQ into your home without the carbs.

Ingredients:

• 1 lb ribeye or sirloin beef, thinly sliced
• 2 tablespoons sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar (or apple cider vinegar for lower carbs)
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1 tablespoon erythritol or monk fruit sweetener (optional)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Instructions:

1. In a bowl, combine the sesame oil, coconut aminos, vinegar, ginger, garlic, erythritol, and gochugaru. Stir well to make the marinade.
2. Add the sliced beef to the marinade, ensuring that all pieces are coated. Let it marinate for at least 30 minutes, or overnight for a deeper flavor.
3. Heat a skillet or grill pan over medium-high heat. Once hot, add the beef and cook for about 2-3 minutes on each side, until the beef is browned and caramelized.
4. Garnish with green onions and sesame seeds before serving.
5. Serve with a side of sautéed spinach or cauliflower rice for a complete meal.

Keto Bulgogi is a holiday-worthy dish that brings the perfect balance of sweetness, umami, and spice without the carbs. The beef is tender and flavorful, thanks to the rich marinade, and grilling or pan-frying adds a delicious char. It’s an easy-to-make dish that’s both satisfying and keto-friendly, making it ideal for your festive celebrations. Serve it alongside your favorite keto sides, and it’ll quickly become a go-to dish for your holiday menu.

Keto Banchan (Korean Side Dishes)

Korean meals are often served with a variety of small side dishes, known as banchan, which add diversity and balance to the meal. These side dishes can easily be adapted to a keto diet. For the holidays, we’ll focus on three keto-friendly banchan: pickled radishes, sautéed spinach, and spicy cucumber salad. These dishes are perfect as accompaniments to your main course.

Ingredients for Pickled Radishes:

• 1 daikon radish, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 teaspoon erythritol
• 1/2 teaspoon sea salt
• 1 tablespoon sesame seeds

Ingredients for Sautéed Spinach:

• 2 cups fresh spinach
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon garlic, minced
• 1 tablespoon sesame seeds

Ingredients for Spicy Cucumber Salad:

• 1 cucumber, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce or coconut aminos
• 1 teaspoon erythritol (optional)

Instructions:

1. Pickled Radishes: Combine all ingredients in a bowl and toss to coat the radish slices. Let it sit for 10–15 minutes to pickle, then sprinkle with sesame seeds before serving.
2. Sautéed Spinach: Heat sesame oil in a pan over medium heat, then add garlic and sauté for about 1 minute. Add the spinach and cook until wilted. Stir in soy sauce and sesame seeds, then remove from heat.
3. Spicy Cucumber Salad: In a bowl, combine cucumber, vinegar, gochugaru, sesame oil, soy sauce, and erythritol. Toss well and let it marinate for 10 minutes before serving.

Keto Banchan is an easy way to bring the essence of Korean meals to your holiday table without compromising on your keto diet. The pickled radishes offer a tangy crunch, the sautéed spinach is a savory and nutritious side, and the spicy cucumber salad adds a refreshing kick. These dishes are not only delicious but also bring variety and color to your holiday spread. You can mix and match them with other keto-friendly Korean main dishes like bulgogi or kimchi jjigae for a complete and festive meal that everyone will enjoy.

Keto Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a beloved Korean dish made with stir-fried glass noodles, vegetables, and sometimes meat. Traditional japchae uses sweet potato starch noodles, which are high in carbs, so this keto version swaps them out for zucchini noodles or shirataki noodles. It’s a savory, slightly sweet, and savory dish, perfect for the holidays, especially when served alongside other Korean-inspired dishes.

Ingredients:

• 2 medium zucchinis (or 1 pack of shirataki noodles)
• 1/2 lb beef (sirloin or ribeye), thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon coconut aminos (or soy sauce)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon erythritol (optional)
• 1 medium onion, thinly sliced
• 1 red bell pepper, julienned
• 1 cup spinach, sautéed
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. If using zucchini, use a spiralizer to make zucchini noodles. If using shirataki noodles, rinse and dry thoroughly.
2. Heat sesame oil in a large pan over medium-high heat. Add the beef and cook until browned. Remove from the pan and set aside.
3. In the same pan, add the garlic, onion, and red bell pepper. Sauté until softened, about 3-4 minutes.
4. Add the zucchini noodles or shirataki noodles and cook for 2-3 minutes, until tender. If using zucchini, be careful not to overcook them to avoid excess moisture.
5. Add the cooked beef, spinach, coconut aminos, rice vinegar, and erythritol (if using). Stir to combine, and cook for another 2 minutes to allow the flavors to meld.
6. Garnish with sesame seeds and chopped green onions before serving.

Keto Japchae is a wonderful way to enjoy a traditional Korean noodle dish without the carbs. The zucchini noodles provide a satisfying, low-carb substitute for the high-carb glass noodles, while the beef and vegetables add rich flavors and textures. This dish brings the perfect balance of savory, sweet, and umami flavors that are sure to impress your guests at any holiday gathering. It’s a versatile dish that can be customized with your favorite vegetables and protein sources, making it a perfect addition to your keto holiday feast.

Keto Kimchi Pancakes (Kimchi Jeon)

Kimchi pancakes, or kimchi jeon, are a popular Korean snack or side dish. They are traditionally made with a flour batter, but this keto version uses almond flour to keep it low-carb while maintaining the crispy, savory goodness. These keto-friendly kimchi pancakes are ideal as a snack or appetizer during the holidays and pair perfectly with a soy dipping sauce.

Ingredients:

• 1 cup almond flour
• 1/2 cup water (or more for desired consistency)
• 1/4 cup kimchi, chopped
• 1/4 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon gochugaru (optional, for extra heat)
• 1 egg
• 2 tablespoons sesame oil (for frying)
• Soy sauce or coconut aminos (for dipping)

Instructions:

1. In a mixing bowl, combine almond flour, water, egg, garlic powder, and gochugaru (if using). Stir until smooth.
2. Add chopped kimchi and green onions to the batter and mix well.
3. Heat 1 tablespoon of sesame oil in a pan over medium heat. Once hot, spoon the batter into the pan, forming small pancakes.
4. Cook each side for about 2-3 minutes, until golden brown and crispy.
5. Repeat the process with the remaining batter, adding more sesame oil as needed.
6. Serve the pancakes with soy sauce or coconut aminos for dipping.

Keto Kimchi Pancakes offer a delightful, savory snack that’s rich in flavor and texture. The crispy edges and soft interior make these pancakes irresistible, while the fermented kimchi adds a tangy depth. With almond flour as a substitute for regular flour, these pancakes stay low-carb and keto-friendly, making them a fantastic choice for holiday appetizers or side dishes. Whether you enjoy them on their own or with a dipping sauce, these pancakes will be a hit at your next holiday celebration.

Keto Banchan – Spicy Tofu and Mushroom Stir-Fry

Tofu and mushrooms are two staples in Korean cuisine, often served as part of banchan. In this keto-friendly version, we combine the mildness of tofu with the umami richness of mushrooms, all seasoned with a spicy, savory sauce. This dish offers a low-carb, nutrient-packed side that complements any holiday feast and is a perfect vegetarian option.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 cup shiitake mushrooms, sliced
• 1 tablespoon sesame oil
• 1 tablespoon coconut aminos (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon garlic, minced
• 1/2 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
2. In the same pan, add the mushrooms and sauté until softened, about 3-4 minutes.
3. Add the garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
4. Stir in the gochujang, coconut aminos, and rice vinegar. Let the sauce simmer for 2-3 minutes until it thickens slightly.
5. Add the tofu back into the pan, tossing to coat with the sauce and mushrooms. Cook for an additional 2 minutes to heat through.
6. Garnish with sesame seeds and chopped green onions before serving.

Keto Banchan – Spicy Tofu and Mushroom Stir-Fry is a flavorful and filling side dish that brings together the earthy taste of mushrooms and the rich texture of tofu, all with a spicy kick. The gochujang and sesame oil create a deeply savory sauce, making it the perfect complement to any main dish. This keto-friendly banchan is easy to make, full of umami flavor, and suitable for both vegetarians and non-vegetarians. It’s an excellent addition to your holiday spread, offering a low-carb option that’s both delicious and satisfying.

Keto Bulgogi (Korean BBQ Beef)

Bulgogi, a Korean BBQ beef dish, is typically made with marinated thin slices of beef that are grilled or pan-fried. This keto-friendly version swaps out the sugar in the marinade for a low-carb sweetener while maintaining the rich, smoky flavor that makes bulgogi a favorite. Perfect for holiday gatherings, this dish offers savory, sweet, and umami flavors that will be a crowd-pleaser at any keto celebration.

Ingredients:

• 1 lb thinly sliced ribeye or sirloin beef
• 2 tablespoons sesame oil
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon erythritol or stevia (to taste)
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. In a large bowl, combine sesame oil, coconut aminos, rice vinegar, erythritol, garlic, ginger, and black pepper. Mix well.
2. Add the sliced beef to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes or up to overnight in the refrigerator for more flavor.
3. Heat a large skillet or grill pan over medium-high heat. Cook the beef in batches, searing each side for about 2-3 minutes until cooked through and slightly caramelized.
4. Garnish with sesame seeds and chopped green onions before serving.

Keto Bulgogi is a deliciously savory dish that captures the essence of Korean BBQ without the carbs. The marinated beef is tender and full of flavor, making it a great choice for holiday feasts or family gatherings. This dish pairs wonderfully with keto-friendly sides like cauliflower rice or sautéed vegetables. The smoky and sweet flavors from the marinade create an irresistible balance, ensuring that this dish will be a standout at your next holiday celebration.

Keto Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae is a comforting, flavorful Korean stew made with kimchi, tofu, and pork. Traditionally, it’s served as a hearty, spicy dish, but this keto version is tailored to be low-carb while keeping the essence of the original. Packed with fermented flavors from the kimchi and the richness of tofu and pork, this dish is perfect for warming up during chilly holiday meals.

Ingredients:

• 1/2 lb pork belly or pork shoulder, cut into bite-sized pieces
• 1 cup kimchi, chopped
• 1 block firm tofu, cubed
• 1 tablespoon sesame oil
• 1 tablespoon coconut aminos (or soy sauce)
• 2 cups water or beef broth
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, grated
• 1/2 onion, sliced
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the pork and sauté until browned on all sides.
2. Add the garlic, ginger, and onion to the pot, cooking until the onion becomes soft, about 3 minutes.
3. Stir in the gochujang and coconut aminos, cooking for another 2 minutes to bring out the flavors.
4. Add the kimchi and water or broth to the pot, and bring it to a boil. Reduce the heat to low and let it simmer for 15-20 minutes.
5. Add the tofu to the pot and simmer for another 5 minutes, allowing the tofu to absorb the flavors.
6. Garnish with green onions before serving.

Keto Kimchi Stew (Kimchi Jjigae) is the ultimate comfort food, delivering a punch of spice and umami flavors in every spoonful. The richness of the pork and the creaminess of the tofu balance the tangy, fermented kimchi perfectly. This hearty dish is perfect for holiday meals, offering a keto-friendly alternative to traditional stews while still delivering satisfying depth and spice. Pair it with some keto-friendly bread or rice alternatives to make it a complete meal. Kimchi Jjigae is sure to become a favorite for those looking to enjoy the bold flavors of Korean cuisine on a low-carb diet.

Keto Korean Eggplant Stir-Fry (Gaji Bokkeum)

Gaji Bokkeum is a classic Korean stir-fry dish made with eggplant, garlic, and a savory sauce. In this keto version, we use a minimal amount of coconut aminos instead of soy sauce and eliminate any sugar, making it a perfect low-carb side dish. The eggplant soaks up the delicious savory flavors, and the dish is satisfying yet light—ideal for a holiday meal that won’t derail your keto goals.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tablespoons sesame oil
• 1 tablespoon coconut aminos (or soy sauce)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon sesame seeds
• 1 tablespoon green onions, chopped (for garnish)
• 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the eggplant slices and sauté for about 5-7 minutes, or until they become soft and slightly browned.
2. Add the garlic, ginger, and red pepper flakes (if using), and cook for another 2-3 minutes, allowing the garlic to become fragrant.
3. Stir in the coconut aminos and rice vinegar, coating the eggplant evenly. Cook for an additional 3-4 minutes to allow the flavors to blend and the sauce to thicken slightly.
4. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Eggplant Stir-Fry (Gaji Bokkeum) is a flavorful, satisfying side dish that brings out the natural sweetness of the eggplant while keeping the carbs low. The savory sesame oil and coconut aminos create a rich umami flavor, while the garlic and ginger add a fresh, aromatic touch. This keto-friendly dish is perfect for adding variety to your holiday spread and works well alongside meat or fish dishes. It’s a light yet savory option that will keep everyone at the table coming back for more!

Keto Spicy Pork Belly Stir-Fry (Dwaeji Bulgogi)

Dwaeji Bulgogi, or spicy pork belly stir-fry, is a popular Korean dish known for its bold flavors, savory taste, and slight sweetness. This keto-friendly version eliminates the sugar and uses low-carb ingredients while retaining the dish’s delicious, spicy kick. The rich pork belly combined with the smoky, spicy marinade makes this dish perfect for holiday celebrations, offering a fiery contrast to other milder sides.

Ingredients:

• 1 lb pork belly, thinly sliced
• 2 tablespoons sesame oil
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon erythritol (or stevia)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/2 onion, thinly sliced
• 1 tablespoon sesame seeds
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine sesame oil, coconut aminos, gochujang, erythritol, garlic, and ginger. Stir until well mixed.
2. Add the thinly sliced pork belly to the marinade and toss to coat evenly. Let it marinate for 30 minutes or more in the refrigerator.
3. Heat a large skillet or wok over medium-high heat. Add the marinated pork belly and cook for 5-7 minutes, stirring occasionally until the pork is cooked through and caramelized.
4. Add the sliced onion and cook for another 2-3 minutes until softened.
5. Garnish with sesame seeds and green onions before serving.

Keto Spicy Pork Belly Stir-Fry (Dwaeji Bulgogi) brings the irresistible flavors of Korean BBQ to your holiday table without the carbs. The pork belly absorbs the spicy-sweet marinade, becoming tender and full of flavor, while the caramelized edges add a perfect crunch. This dish is a great low-carb alternative for anyone craving bold, spicy Korean flavors, and it pairs wonderfully with keto-friendly sides such as cauliflower rice or sautéed vegetables. It’s sure to be a hit at any holiday gathering, especially for spice lovers!

Keto Korean Braised Short Ribs (Galbijjim)

Galbijjim, or Korean braised short ribs, is a comforting and rich dish made by simmering beef short ribs in a sweet-savory sauce. In this keto version, we swap out the sugar for a low-carb sweetener and use coconut aminos instead of soy sauce, ensuring the dish remains keto-friendly while preserving its traditional flavors. This decadent dish is perfect for holiday meals, offering deep, savory flavors with melt-in-your-mouth tenderness.

Ingredients:

• 3 lbs beef short ribs
• 1/4 cup coconut aminos (or soy sauce)
• 1 tablespoon sesame oil
• 1 tablespoon erythritol or stevia
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 cups water or beef broth
• 1/2 onion, sliced
• 1/2 carrot, sliced (optional for garnish)
• 1 tablespoon sesame seeds (optional for garnish)
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Brown the short ribs on all sides, about 5 minutes. Remove from the pot and set aside.
2. In the same pot, add garlic, ginger, and onion. Sauté for 2-3 minutes until fragrant and the onions become soft.
3. Stir in coconut aminos, erythritol, and rice vinegar. Add water or beef broth, then return the short ribs to the pot.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the short ribs are tender and the sauce has thickened.
5. Garnish with sesame seeds, green onions, and carrot slices before serving.

Keto Korean Braised Short Ribs (Galbijjim) is a luxurious dish that’s perfect for special occasions and holiday gatherings. The short ribs are braised to perfection, soaking up the rich, flavorful broth while becoming melt-in-your-mouth tender. The substitution of coconut aminos and erythritol keeps this dish low-carb without compromising on taste. This dish pairs wonderfully with steamed cauliflower rice or a side of sautéed greens, offering a comforting, keto-friendly main course that everyone can enjoy.

Keto Kimchi Chicken Stew (Dak Kimchi Jjigae)

Dak Kimchi Jjigae, or Kimchi Chicken Stew, is a spicy, hearty stew made with chicken and fermented kimchi. This keto version keeps all the delicious flavors of the original while eliminating the high-carb ingredients. It’s an ideal comfort dish for the holidays, combining the richness of the chicken with the tangy and spicy kick of kimchi, perfect for warming up during a chilly winter day.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 cup kimchi, chopped
• 1 tablespoon sesame oil
• 1 tablespoon coconut aminos (or soy sauce)
• 2 cups chicken broth
• 1 tablespoon gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 1/2 onion, sliced
• 1 tablespoon green onions, chopped (for garnish)
• 1 teaspoon sesame seeds (optional for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the chicken pieces and sauté until browned on all sides.
2. Add the garlic, ginger, and onion, cooking for an additional 2-3 minutes until fragrant.
3. Stir in the kimchi, coconut aminos, and gochujang. Cook for 2-3 minutes to allow the flavors to blend.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
5. Garnish with green onions and sesame seeds before serving.

Keto Kimchi Chicken Stew (Dak Kimchi Jjigae) is a flavorful and satisfying dish that brings together the tanginess of kimchi with the heartiness of chicken. The spicy, umami-rich broth provides comfort and warmth, making it perfect for cold holiday nights. The dish is packed with probiotics from the kimchi and protein from the chicken, making it both nourishing and low-carb. Serve this stew with keto-friendly sides for a complete, satisfying meal that will impress your guests and keep them coming back for more.

Keto Korean Spicy Pork Lettuce Wraps (Dwaeji Ssam)

Dwaeji Ssam, or Korean spicy pork lettuce wraps, is a popular dish that combines savory, spicy marinated pork with crunchy lettuce for a fresh and healthy bite. In this keto-friendly version, we skip the sugary marinades and use low-carb sweeteners to create a flavorful, spicy filling that’s perfect for a low-carb holiday feast. These wraps are perfect for a fun and interactive meal, making them ideal for gatherings where guests can assemble their own wraps.

Ingredients:

• 1 lb ground pork
• 2 tablespoons sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon coconut aminos (or soy sauce)
• 1 tablespoon erythritol or stevia (to taste)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/2 onion, finely chopped
• 1 tablespoon sesame seeds
• Lettuce leaves (butter lettuce or Romaine, for wraps)
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the ground pork and cook, breaking it apart, until browned and cooked through.
2. Add the garlic, ginger, and onion to the skillet and cook for another 2-3 minutes, until the onion is softened.
3. Stir in the gochujang, coconut aminos, and erythritol. Cook for 5-7 minutes, allowing the pork to absorb the flavors and the sauce to reduce.
4. Remove the skillet from the heat and garnish with sesame seeds and chopped green onions.
5. Serve the spicy pork mixture in lettuce leaves, allowing everyone to assemble their wraps.

Keto Korean Spicy Pork Lettuce Wraps (Dwaeji Ssam) offer a vibrant, flavorful, and interactive meal that fits perfectly into a keto lifestyle. The marinated pork is packed with umami and spice, creating a satisfying filling for the crisp lettuce wraps. These wraps are low-carb, healthy, and fun to make, making them a great addition to any holiday meal or gathering. They can be enjoyed on their own or paired with other keto-friendly side dishes for a complete feast.

Keto Korean Spicy Garlic Shrimp (Maeuntang Sae-woo)

Maeuntang Sae-woo, or spicy garlic shrimp, is a simple yet flavorful Korean dish that combines shrimp with a spicy, garlicky sauce. This keto version uses coconut aminos instead of soy sauce and a sugar substitute to create a low-carb dish that is just as flavorful as the original. With its rich, spicy flavor and tender shrimp, this dish is perfect for holiday gatherings where you want a quick, impressive seafood option.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon coconut aminos (or soy sauce)
• 2 tablespoons garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon erythritol or stevia (to taste)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame seeds
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in the gochujang, coconut aminos, erythritol, and rice vinegar. Cook for another 2-3 minutes to let the sauce blend and thicken.
3. Add the shrimp to the skillet, tossing to coat with the sauce. Cook for 3-4 minutes, or until the shrimp are pink and fully cooked.
4. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Spicy Garlic Shrimp (Maeuntang Sae-woo) is a bold and flavorful dish that’s quick to prepare and perfect for a festive holiday meal. The shrimp soak up the rich, spicy sauce, creating a delicious combination of heat and umami. This dish is a fantastic option for those following a keto diet, as it’s low-carb, protein-packed, and full of flavor. Serve it alongside other keto-friendly sides like sautéed vegetables or cauliflower rice for a complete and satisfying meal.

Keto Korean Soy Sauce Chicken (Jjajang Dak)

Jjajang Dak, or soy sauce chicken, is a Korean dish made with chicken simmered in a savory soy-based sauce. This keto version swaps out traditional sweeteners for low-carb alternatives and eliminates any added sugars to keep it keto-friendly. The chicken becomes tender and flavorful, absorbing the rich soy sauce and aromatics, making it an excellent dish for holiday meals that will delight guests without the carbs.

Ingredients:

• 1 lb bone-in, skin-on chicken thighs
• 2 tablespoons sesame oil
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon erythritol or stevia (to taste)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1/2 onion, sliced
• 1 tablespoon sesame seeds
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the chicken thighs and cook, skin side down, until golden and crispy, about 5-7 minutes.
2. Flip the chicken over and add the garlic, ginger, and onion. Sauté for another 3-4 minutes until the onion becomes soft.
3. Stir in coconut aminos, erythritol, and rice vinegar. Pour in a little water to cover the chicken halfway, and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender and fully cooked.
5. Garnish with sesame seeds and chopped green onions before serving.

Keto Korean Soy Sauce Chicken (Jjajang Dak) is a rich, comforting dish that’s perfect for holiday gatherings. The chicken becomes fall-off-the-bone tender while absorbing the deep, savory flavors of the sauce. The substitution of coconut aminos and erythritol keeps the dish low-carb while maintaining the traditional taste. This dish pairs well with keto-friendly sides such as cauliflower rice, steamed veggies, or a simple salad. It’s a wonderful, low-carb option for those looking to enjoy a Korean classic during the holiday season.

Note: More recipes are coming soon!