Seonji Jjim
Steamed Congealed Ox Blood
Yes, with a tweak: request a simple, sugar-free dipping sauce (e.g., soy sauce, sesame oil, minced garlic, a dash of vinegar). About 2g net carbs per serving, lower than 8 in 10 Korean dishes.
What it is
A nutrient-dense traditional Korean dish made from congealed ox blood, steamed until firm. It's often served in slices, valued for its unique texture and iron content. Naturally very low-carb when served plain.
Key ingredients
Congealed ox blood (seonji), water/broth for steaming.
How to make it keto
Request a simple, sugar-free dipping sauce (e.g., soy sauce, sesame oil, minced garlic, a dash of vinegar). Ensure no sweet or starchy sauces are used.
Say this to the waiter (Korean)
선지찜 소스는 설탕 없이, 간장 참기름 마늘 식초 같은 간단한 소스로 부탁드려요. 단맛이나 전분 없는 소스여야 합니다.
For the Seonji Jjim, please provide a simple, sugar-free dipping sauce, like soy sauce with sesame oil and garlic. No sweet or starchy sauces.
Watch out for
Sugar in dipping sauce, some restaurants might add small amounts of starches as binders, though this is rare for plain steamed seonji.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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