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Piquant Korean Spinach complements the fatty flavor of barbecued meats. KetoLuxe Recipe by Chef Alexa Lemley

Piquant Korean Spinach complements the fatty flavor of barbecued meats

Korean Spinach

Going to a Korean barbecue restaurant is one of my favorite things. I love the sizzle, the smoke, and the meaty goodness. Full of spicy and sweet flavors, it is a sensory experience. Kind of like Easter, the meal is surrounded by all sorts of surprises in a tiny, little containers. Who knows what’s in the bowls of banchan? I certainly don’t. But I love to experience the flavors and textures of each one. Korean Spinach is often included as a side dish with the barbecue.

Now that we eat keto, Sam and I haven’t been to have any Korean barbecue. There’s much sugar and rice for us to indulge. I still crave the umami filled meatiness and miss the karaoke. Perhaps, it is the fact that someone preps and cleans up that also makes my heart long for the experience. I created this keto Korean Spinach recipe for a taste of the barbecue. Sugar free, gluten free, and low carb, this feeds the soul and the tummy.

I use a clean towel to squeeze out the water from the spinach for this dish. 

Super good, this dish is an awesome accompaniment to any barbecued meat of your choice. The piquant sauce cuts the fatty flavor of smoked meat. Want to try something new? Serve with galbi (watch for the recipe in the next couple of weeks) and riced cauliflower for a taste of Korean barbecue at home.

To personalize this recipe, adjust the amounts of each ingredient to your taste. I'm not supposed to eat sesame seeds, so I left them out of this version.

Are you ready to try new recipes? Join my Gourmet Keto Facebook group to share your creations and find out what others are doing.

5 minutes

Less than 5 minutes

1 pound baby spinach
2 tablespoons liquid aminos
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon brown erythritol
1 teaspoon sesame seeds
1 teaspoon red pepper flakes
1 clove garlic, crushed
1 teaspoon salt


  1. Bring a medium pot of water to a rolling boil. 
  2. Immerse spinach in water for 20 seconds. 
  3. Pour into a colander and allow to drain. 
  4. Mix together all other ingredients in a bowl. 
  5. Take a clean dish towel and wrap it around spinach.
  6. Squeeze, squeeze, squeeze out all of the water that you can. 
  7. Add spinach to sauce and mix together.
  8. Serve at room temperature or chilled.

6 servings

This is a fun recipe because you can play around with the amount of sesame oil and other ingredients to make it your own.

Net carbs: 1 gram
Total carbs: 6 grams
Fiber: 2 grams
Fat: 3 grams
Protein: 3 grams
Calories: 39
Glycemic load: 1


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