Keto Korean BBQ Sauce
Keto Korean BBQ Sauce blends bold, savoy flavours with a touch of sweetness and spice, all without the carbs. Crafted for low-carb lifestyles, it enhances grilled meats, stir-fries, and marinades. Rich in garlic, ginger, and sesame notes, this sauce delivers authentic Korean taste while keeping meals healthy, satisfying, and full of flavor for everyday enjoyment.
Equipment
- Small saucepan
- Whisk or spoon for stirring
- Garlic press or grater (for garlic and ginger)
- Measuring cups and spoons
- Fine mesh strainer (optional, if you want a smooth sauce)
Ingredients
- ½ cup low-sodium soy sauce or coconut aminos
- ¼ cup water
- 2 tablespoons erythritol or monk fruit sweetener
- 2 tablespoons rice vinegar
- ¾ cup brown sugar substitute
- 1 tablespoon toasted sesame oil
- ¼ teaspoon xanthan gum
- 3 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 1 tablespoon gochugaru
- 1 tablespoon toasted sesame seeds
- 2 tablespoons thinly sliced green onions
Instructions
Combine Ingredients:
- In a small saucepan over medium heat, combine soy sauce (or coconut aminos), water, sweetener, rice vinegar, brown sugar substitute, and toasted sesame oil.
Add Aromatics:
- Stir in the minced garlic, grated ginger, and gochugaru (or chili paste). Mix well.
Thicken Sauce:
- In a small bowl, dissolve the cornstarch (or arrowroot) in 1 tablespoon of water to form a slurry. Stir it into the sauce.
- (Optional: Add xanthan gum instead for a low-carb thickener whisk vigorously to avoid clumping.)
Simmer:
- Bring the mixture to a gentle simmer, stirring constantly for 5–7 minutes or until the sauce thickens to your liking.
Finish:
- Remove from heat. Let cool slightly. Garnish with toasted sesame seeds and green onions if desired.
Serve or Store:
- Use immediately as a marinade, glaze, or dipping sauce. Store leftovers in an airtight container in the fridge for up to 1 week.