Korean BBQ Short Ribs (Galbi) with Jaca

By Jaca Kitchen · · Updated

These sugar-free Korean BBQ short ribs (galbi) swap the brown sugar in the marinade for Jaca allulose, so you get the same sweet-savory, caramelized flavor of authentic Korean barbecue with none of the added sugar. The magic is in the marinade — grated onion and pear tenderize the beef while soy, sesame, and garlic build that unmistakable galbi flavor.

Fire up the grill and serve these with steamed rice and kimchi for a backyard Korean BBQ night. This is a Jaca-adjusted, healthier version of the classic — we doubled the sweetener and used Jaca allulose in place of sugar.

Ingredients:

For the ribs:

  • 2 lb (1 kg) beef short ribs, flanken-cut (LA galbi) or thinly sliced through the bone, about ¼-inch thick
  • 1 tbsp vegetable oil, for the grill

Jaca Korean BBQ marinade:

  • ⅓ cup soy sauce (regular or light — not dark or sweet)
  • ½ cup Jaca allulose (in place of ¼ cup brown sugar — a 2x swap)
  • 2 tbsp mirin
  • ¼ cup finely grated onion, with juice
  • ¼ cup finely grated Asian pear, regular pear, or red apple, with juice
  • 2 tsp finely grated garlic
  • 2 tsp finely grated fresh ginger
  • 2 tbsp water
  • 1 tbsp toasted sesame oil
  • 1 tsp black pepper
  • To serve: toasted sesame seeds and sliced green onions

Instructions:

  1. Make the marinade: In a bowl, whisk together the soy sauce, Jaca allulose, mirin, grated onion, grated pear, garlic, ginger, water, sesame oil, and black pepper until the Jaca dissolves.
  2. Marinate: Place the short ribs in a large zip-top bag or glass container. Pour over the marinade and turn to coat every piece. Seal and refrigerate for 24 hours — don't shortcut this, the long marinade is what tenderizes this tough cut.
  3. Grill: Heat a barbecue or grill pan to high until smoking hot, then brush the grates with oil. Lift the ribs from the marinade (discard the marinade) and grill 2–3 minutes per side, until deeply caramelized. Work in batches and loosely tent the cooked ribs with foil while you finish the rest.
  4. Stove option: Cut the strips into pieces that fit a heavy skillet and cook over high heat, 2–3 minutes per side, until caramelized.
  5. Serve: Sprinkle with toasted sesame seeds and sliced green onions. You won't need a dipping sauce — the meat is dripping with flavor. Serve with steamed rice and kimchi.

Jaca tip: Allulose caramelizes even faster than sugar, so keep an eye on the grill — you'll hit that glossy, sweet-savory char in just a couple of minutes per side, with zero added sugar.