Korean Keto Cookbook

Dubu kimchi pairs warm, soft slices of tofu with a savory stir-fry of kimchi and pork. Each bite combines silky tofu with the tangy, spicy kimchi. It is a

Traditional gochujang is fermented with glutinous rice and sweetened with rice syrup, so it is high in carbs. This quick paste uses gochugaru and doenjang

Sigeumchi-namul is the simplest and most common Korean vegetable side dish: blanched spinach squeezed dry and seasoned with garlic, sesame oil and a pinch

Ssamjang is the thick, savory dipping sauce served with every Korean barbecue. It is a blend of soybean paste and chili paste with garlic and sesame, dabbe

This all-purpose sweet soy marinade works for beef, pork, chicken and mushrooms. Make a jar ahead and dinner is halfway done.

Kongnamul-muchim is a crunchy, nutty side dish of soybean sprouts dressed in sesame oil and garlic, with an optional sprinkle of chili. It is on nearly eve

Mak-kimchi, “easy kimchi,” is napa cabbage cut into bite-size pieces before seasoning, which makes it much quicker than whole-head kimchi. This keto versio

Kkakdugi is crunchy, juicy cubes of radish in a bright red seasoning. It is the essential partner to seolleongtang and other rich soups, and it is one of t

Oi-sobagi is crisp cucumbers split open and stuffed with a spicy chive and radish filling. It is a summer kimchi, ready in just a day, and one of the most

Gaji-namul is soft, silky steamed eggplant torn into strips and dressed with soy sauce, garlic and sesame. It is a summer favorite when eggplants are at th