50+ Mouthwatering Saturday Keto Korean Recipes to Enjoy This

If you’re following a keto lifestyle and love Korean cuisine, you’re in for a treat!

Korean food is known for its bold flavors, hearty dishes, and unique spices, making it an exciting choice for anyone looking to enjoy a low-carb diet.

Whether you’re a fan of sizzling barbecued meats, spicy stews, or light and refreshing salads, there are plenty of ways to enjoy the rich and vibrant flavors of Korean food while keeping your carb intake low.

This collection of 50+ Saturday keto Korean recipes will allow you to explore the delicious world of Korean cuisine while sticking to your keto goals.

From savory stews like Kimchi Jjigae and Galbitang to crispy fried chicken and spicy pork stir-fries, these recipes are designed to satisfy your cravings without compromising on flavor.

Whether you’re meal prepping for the week ahead or planning a special weekend dinner, these keto-friendly dishes will bring the authentic taste of Korea to your table, all while staying in line with your ketogenic lifestyle.

50+ Mouthwatering Saturday Keto Korean Recipes to Enjoy This

Korean cuisine offers a wide variety of dishes that can be easily adapted to fit a keto diet without sacrificing any of the bold, savory flavors that make it so popular.

With the 50+ Saturday keto Korean recipes featured here, you now have an arsenal of delicious and satisfying meals that are perfect for any occasion.

From quick weeknight dinners to leisurely weekend feasts, you’ll never run out of exciting ideas for your keto Korean cooking adventures.

So, roll up your sleeves, gather your ingredients, and get ready to indulge in mouthwatering, low-carb Korean dishes that are sure to impress.

Whether you’re craving spicy, savory, or sweet, there’s a keto Korean recipe here for every palate.

Spicy Keto Bulgogi Beef Wraps

This Spicy Keto Bulgogi Beef Wraps recipe brings the bold flavors of Korea to your low-carb lifestyle. Bulgogi, traditionally sweetened, is transformed with keto-friendly sweeteners and paired with crisp lettuce leaves for a fresh and satisfying meal. The combination of sweet, spicy, and savory notes makes this dish a crowd-pleaser for any weekend gathering.

Ingredients:

• 1 lb thinly sliced ribeye beef
• 3 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tbsp erythritol or monk fruit sweetener
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp gochugaru (Korean chili flakes)
• 2 green onions, chopped
• 1 tbsp sesame seeds
• Butter lettuce or romaine leaves for wrapping

Instructions:

1. In a bowl, mix soy sauce, sesame oil, erythritol, garlic, ginger, and gochugaru.
2. Marinate the beef slices in the mixture for at least 30 minutes.
3. Heat a skillet over medium-high heat and cook the beef until browned and caramelized.
4. Sprinkle with green onions and sesame seeds.
5. Serve the beef in lettuce leaves and enjoy!

This dish is a delightful blend of traditional Korean flavors adjusted to suit a ketogenic diet. With every bite of these wraps, you’ll experience a harmonious mix of textures and spices, making it a perfect addition to your keto meal rotation.

Keto Korean Kimchi Pancakes

Kimchi pancakes are a beloved Korean street food, and this keto adaptation keeps the spirit of the dish alive while ditching the carbs. Made with almond flour and eggs, these pancakes deliver a tangy, spicy kick that’s perfect for weekend brunch or snack time.

Ingredients:

• 1 cup chopped kimchi
• 2 eggs
• 1/4 cup almond flour
• 1/4 cup shredded mozzarella cheese
• 1 tbsp gochujang (optional, check carb content)
• 1 tbsp avocado oil

Instructions:

1. In a bowl, combine kimchi, eggs, almond flour, and mozzarella cheese. Add gochujang if desired.
2. Heat avocado oil in a skillet over medium heat.
3. Pour the batter into the skillet, spreading it out evenly.
4. Cook until golden brown on one side, then flip and cook the other side.
5. Serve with soy sauce or a keto-friendly dipping sauce.

These Keto Kimchi Pancakes are crispy, flavorful, and incredibly easy to make. The tanginess of the kimchi paired with the crunch of the pancake will satisfy your cravings for Korean comfort food without breaking your diet.

Keto Korean BBQ Pork Belly

Savor the smoky and savory flavors of Korean BBQ with this keto-friendly pork belly recipe. Marinated in a rich blend of spices and grilled to perfection, this dish is perfect for a weekend barbecue or a satisfying dinner.

Ingredients:

• 1 lb pork belly slices
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp black pepper
• 1 tbsp erythritol or monk fruit sweetener

Instructions:

1. Combine soy sauce, sesame oil, garlic, ginger, black pepper, and erythritol in a bowl.
2. Marinate pork belly slices in the mixture for at least 1 hour.
3. Grill or pan-fry the pork belly slices until crispy and caramelized.
4. Serve with a side of kimchi and leafy greens.

This Keto Korean BBQ Pork Belly is a rich, indulgent dish that’s ideal for a special weekend treat. Pair it with traditional sides to create a complete and satisfying Korean dining experience.

Low-Carb Korean Bibimbap Bowl

Bibimbap, a classic Korean mixed rice dish, is reinvented here with cauliflower rice and keto-friendly toppings. This recipe delivers the same vibrant mix of flavors and textures, ensuring you don’t miss out on this iconic meal.

Ingredients:

• 1 cup cauliflower rice
• 1 egg
• 1/2 cup sliced beef or chicken
• 1/4 cup zucchini, julienned
• 1/4 cup carrots, julienned (optional, adjust for carbs)
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tbsp gochujang (optional)

Instructions:

1. Cook cauliflower rice in sesame oil with garlic. Set aside.
2. Stir-fry beef or chicken until cooked. Set aside.
3. Sauté zucchini and carrots lightly in sesame oil.
4. Fry the egg sunny-side up.
5. Assemble the bowl with cauliflower rice, meat, vegetables, and the egg on top. Add gochujang if desired.

This Low-Carb Korean Bibimbap Bowl is a vibrant and balanced meal that brings the essence of Korea to your table. Customizable and nutrient-rich, it’s perfect for maintaining variety in your keto journey.

Keto Korean Spicy Tofu Stew (Soondubu Jjigae)

A warming and hearty stew, Soondubu Jjigae is a staple of Korean cuisine. This keto version swaps out the traditional ingredients for lower-carb options while keeping the bold and comforting flavors intact.

Ingredients:

• 1 block of firm tofu, cubed
• 2 cups chicken or beef broth
• 1 tbsp gochugaru
• 1 tsp garlic, minced
• 1/2 cup zucchini, diced
• 1/2 cup mushrooms, sliced
• 1 tbsp soy sauce
• 1 egg
• 1 green onion, chopped

Instructions:

1. In a pot, heat the broth and add gochugaru, garlic, and soy sauce.
2. Add tofu, zucchini, and mushrooms. Simmer until vegetables are tender.
3. Crack the egg into the stew and cook until it’s softly poached.
4. Garnish with green onion before serving.

This Keto Korean Spicy Tofu Stew is perfect for chilly Saturdays when you want something warm and satisfying. Packed with flavors and nutrients, it’s a comforting dish that will quickly become a favorite.

Keto Korean Spicy Pork Stir-fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a classic Korean stir-fry that’s typically made with pork and a spicy, sweet sauce. In this keto version, we replace sugar with a low-carb sweetener while maintaining the deep, savory, and spicy flavors. This quick and easy recipe is perfect for a weekend lunch or dinner.

Ingredients:

• 1 lb pork belly or pork shoulder, thinly sliced
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tbsp erythritol or monk fruit sweetener
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. In a bowl, combine soy sauce, gochujang, sesame oil, erythritol, garlic, and ginger.
2. Add the sliced pork to the marinade and let it sit for 30 minutes.
3. Heat a pan over medium-high heat and sauté the pork until browned.
4. Add the onions and bell pepper, cooking until they soften.
5. Garnish with sesame seeds and green onions before serving.

This Keto Korean Spicy Pork Stir-fry packs a punch of flavor, with a nice balance of heat and savory goodness. It’s easy to prepare and perfect for a quick and satisfying meal that aligns with your keto lifestyle. The combination of tender pork and crunchy vegetables makes this dish a delightful option for any weekend meal.

Keto Korean Grilled Salmon (Yangnyeom Saengseon)

This keto-friendly grilled salmon recipe takes inspiration from Korean barbecue flavors, with a sweet-savory glaze made from sugar-free ingredients. The salmon is juicy and flavorful, and the grilling process adds a smoky finish. Perfect for a healthy, refreshing dinner or lunch.

Ingredients:

• 4 salmon fillets
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tbsp erythritol or monk fruit sweetener
• 1 tbsp gochujang (optional)
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. In a small bowl, mix soy sauce, sesame oil, erythritol, gochujang (if using), garlic, and ginger.
2. Marinate the salmon fillets in the sauce for 30 minutes.
3. Preheat the grill or a grill pan over medium heat.
4. Grill the salmon for about 4-5 minutes on each side, until cooked through.
5. Garnish with sesame seeds and green onions before serving.

This Keto Korean Grilled Salmon brings the perfect balance of smoky flavors with the spicy-sweet marinade. It’s a simple yet sophisticated dish that’s rich in omega-3 fatty acids and full of flavor. Serve it with a side of sautéed greens or cauliflower rice for a complete keto-friendly meal.

Keto Korean Eggplant Stir-fry

Korean eggplant stir-fry, known as “Gaji Bokkeum,” is a vegetarian-friendly dish that’s perfect for a keto diet. It features eggplant cooked in a savory sauce with a hint of spice, offering a light yet flavorful meal. The dish is quick, easy, and full of rich Korean flavors.

Ingredients:

• 2 medium eggplants, sliced
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tbsp erythritol or monk fruit sweetener
• 1 tsp garlic, minced
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tsp ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a large skillet over medium heat.
2. Add the garlic and ginger, sautéing for 1 minute.
3. Add the sliced eggplant and stir-fry until soft and golden brown, about 8-10 minutes.
4. Stir in soy sauce, erythritol, gochugaru, and cook for another 2 minutes.
5. Garnish with sesame seeds and green onions before serving.

This Keto Korean Eggplant Stir-fry is a simple, satisfying side dish or main course. The soft, tender eggplant absorbs the savory, spicy flavors, making each bite comforting and rich. It’s a perfect keto option for anyone craving a light but flavorful meal.

Keto Korean Beef Soup (Galbitang)

Galbitang is a Korean beef soup traditionally made with short ribs. In this keto version, we skip the noodles and use a rich broth flavored with garlic, sesame oil, and soy sauce, creating a comforting dish. This soup is hearty and perfect for a cozy winter meal.

Ingredients:

• 2 lbs beef short ribs
• 6 cups beef broth
• 2 tbsp soy sauce or coconut aminos
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp black pepper
• 1 green onion, chopped
• Salt to taste

Instructions:

1. Rinse the short ribs and place them in a large pot with water. Bring to a boil, then lower to a simmer and cook for 30 minutes.
2. Discard the water and cover the ribs with beef broth. Bring it to a simmer again.
3. Add soy sauce, garlic, sesame oil, black pepper, and salt to taste.
4. Simmer for 1-2 hours, skimming the surface to remove any impurities.
5. Garnish with green onions before serving.

Keto Korean Beef Soup (Galbitang) is a flavorful, warming dish with a rich broth and tender beef. It’s incredibly satisfying and perfect for a weekend dinner that requires minimal effort but delivers exceptional taste. The depth of flavor in this soup will keep you coming back for more.

Keto Korean Spicy Chicken Wings

These spicy, sticky keto-friendly Korean chicken wings are packed with flavor. With a sweet-spicy sauce made from gochujang and erythritol, these wings are perfect for a Saturday night feast. They’re crispy, tangy, and the perfect finger food for any keto diet enthusiast.

Ingredients:

• 10 chicken wings
• 1 tbsp sesame oil
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp erythritol or monk fruit sweetener
• 1 tsp garlic, minced
• 1 tbsp rice vinegar (optional, for tang)
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chicken wings with sesame oil and bake for 30-35 minutes until crispy.
3. In a small saucepan, combine soy sauce, gochujang, erythritol, garlic, and rice vinegar. Simmer for 5 minutes until the sauce thickens.
4. Coat the crispy wings with the sauce, tossing until evenly covered.
5. Garnish with sesame seeds and green onions before serving.

These Keto Korean Spicy Chicken Wings are the perfect combination of crispy and sticky, with the ideal balance of spicy and sweet flavors. They’re an excellent choice for a weekend gathering or a simple dinner, offering a deliciously indulgent yet keto-friendly treat.

Keto Korean Pork Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae is a savory and spicy Korean stew that is hearty and comforting, often made with pork. This keto-friendly version eliminates the carb-heavy ingredients and keeps the rich flavors intact, making it a perfect dish for chilly weekends or when you crave a filling, low-carb meal.

Ingredients:

• 1 lb pork belly or pork shoulder, cubed
• 2 cups kimchi, chopped
• 4 cups beef or chicken broth
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 1 tbsp soy sauce or coconut aminos
• 1/2 cup zucchini, sliced
• 1 green onion, chopped
• 1 egg (optional)

Instructions:

1. In a large pot, heat sesame oil and sauté garlic and onions until fragrant.
2. Add the pork and brown it on all sides.
3. Stir in the kimchi, gochugaru, soy sauce, and broth. Bring to a simmer and cook for 30 minutes.
4. Add zucchini and continue simmering until the pork is tender.
5. Optionally, crack an egg into the stew and cook for another 3-5 minutes.
6. Garnish with green onions before serving.

This Keto Korean Pork Kimchi Stew is a rich, flavorful dish that combines the fermented tang of kimchi with the savory depth of pork. The addition of zucchini and the option to add a soft-boiled egg makes this stew both hearty and keto-friendly, offering comfort and nutrition in every bite.

Keto Korean Cucumber Salad (Oi Muchim)

Oi Muchim is a light, refreshing Korean cucumber salad that’s packed with flavor from sesame oil, garlic, and gochugaru. This keto version removes the sugar and keeps it low-carb, making it a perfect accompaniment to any Korean meal or as a standalone side dish.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp soy sauce or coconut aminos
• 1 tsp gochugaru (Korean chili flakes)
• 1 tsp garlic, minced
• 1 tbsp rice vinegar (optional)
• 1 tbsp sesame seeds
• 1 green onion, chopped

Instructions:

1. Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for 10 minutes to release excess water.
2. In a separate bowl, mix sesame oil, soy sauce, gochugaru, garlic, and rice vinegar.
3. Rinse the cucumbers and pat them dry.
4. Toss the cucumbers in the dressing and refrigerate for 20 minutes to allow the flavors to meld.
5. Garnish with sesame seeds and green onions before serving.

This Keto Korean Cucumber Salad is light, refreshing, and full of flavor. The spicy, savory dressing contrasts beautifully with the cool cucumbers, making it an excellent side dish for grilled meats or a low-carb snack on its own.

Keto Korean Spicy Beef Stew (Yukgaejang)

Yukgaejang is a traditional Korean beef stew known for its spicy and hearty flavor. In this keto version, we use low-carb vegetables like mushrooms and substitute the rice with cauliflower rice, creating a comforting and flavorful dish without the carbs.

Ingredients:

• 1 lb beef brisket or flank steak
• 6 cups beef broth
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tsp garlic, minced
• 1 tbsp sesame oil
• 1/2 onion, sliced
• 1/2 cup mushrooms, sliced
• 1 cup cauliflower rice
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, cook beef brisket in boiling water for 40-45 minutes, or until tender.
2. Shred the beef and set aside.
3. In the same pot, sauté garlic and onions in sesame oil. Add beef broth, soy sauce, gochugaru, and the shredded beef.
4. Simmer for 15 minutes, then add the mushrooms and cook for another 10 minutes.
5. Add cauliflower rice and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste, then garnish with green onions before serving.

Keto Korean Spicy Beef Stew (Yukgaejang) is a hearty, rich, and spicy dish that will satisfy your cravings for comfort food while staying keto-friendly. The combination of tender beef, spicy broth, and cauliflower rice makes this stew both filling and flavorful, perfect for a weekend meal.

Keto Korean Seaweed Soup (Miyeok Guk)

Miyeok Guk is a traditional Korean seaweed soup that’s often enjoyed on birthdays and after childbirth. This keto version uses seaweed and a simple broth to create a light yet nourishing dish that’s perfect for a healthy, low-carb meal.

Ingredients:

• 1 cup dried miyeok (seaweed)
• 4 cups beef or chicken broth
• 1 tbsp sesame oil
• 1 tbsp soy sauce or coconut aminos
• 1 clove garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame seeds
• 1 green onion, chopped

Instructions:

1. Rinse the dried seaweed and soak it in water for 20-30 minutes.
2. Drain and cut the seaweed into smaller pieces.
3. In a pot, heat sesame oil and sauté garlic and ginger for 1 minute.
4. Add the seaweed and broth, bring to a boil, then simmer for 10-15 minutes.
5. Stir in soy sauce and season with salt and pepper to taste.
6. Garnish with sesame seeds and green onions before serving.

Keto Korean Seaweed Soup (Miyeok Guk) is a simple and nutritious dish that’s light yet fulfilling. The tender seaweed and flavorful broth make it a comforting option for anyone on a keto diet, offering a soothing meal with plenty of minerals and healthy fats.

Keto Korean Chicken Salad (Dakgangjeong)

Dakgangjeong is a Korean crispy fried chicken dish, often coated in a sweet sauce. In this keto version, the chicken is air-fried and coated in a low-carb sauce that’s both spicy and sweet, perfect for a healthy twist on this popular dish. Ideal for a weekend lunch or dinner.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1 tbsp almond flour (for coating)
• 1 tbsp coconut flour (for coating)
• 1 tbsp sesame oil
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp erythritol or monk fruit sweetener
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Coat the chicken pieces with almond and coconut flour.
3. Air fry the chicken for 10-12 minutes until crispy and golden.
4. In a pan, heat sesame oil and sauté garlic and ginger for 1 minute.
5. Add soy sauce, erythritol, gochujang, and cook for 3-5 minutes until the sauce thickens.
6. Toss the crispy chicken in the sauce, then garnish with sesame seeds and green onions.

This Keto Korean Chicken Salad (Dakgangjeong) offers the perfect balance of crispy, spicy, and sweet flavors. Air-frying the chicken keeps it light yet crunchy, while the low-carb sauce brings all the classic flavors without the sugar. This dish is perfect for anyone looking for a healthier alternative to traditional Korean fried chicken.

Note: More recipes are coming soon!