You’re right — this recipe isn’t low carb. It does include brown sugar, and the post itself doesn’t describe it that way. It’s meant to be a savory-sweet Korean-inspired beef recipe.

Yes, that’s the pretzel variation from the recipe. I included it as an optional twist for extra salty crunch, while the main recipe stays classic.

Just curious, how can it be low carb with brown sugar in it?

Isn’t that a small pretzel on the base of item? Don’t see it mentioned anywhere.

Hey, I’m glad you still enjoyed it. Spinach and broccoli both sound really good here.

And yes, Better Than Bouillon can make this go salty fast. Their low-sodium version would probably help next time, or you could just use a little less than the jar suggests. Using a lighter hand with the soy sauce helps too.

If it ever tastes too salty at the end, a small squeeze of lime or a splash of rice vinegar can brighten it up a bit. Adding a little more cream can also soften the saltiness.

Smaller chicken pieces sound like a great idea too — you’d get more browned edges that way. Thanks for sharing what you changed.

Loved this but it was super salty!!! Any tips on how to cut the salt? I used better than bouillon for the chicken broth so maybe I’ll buy a low sodium one next time? I added spinach and steamed broccoli and it was really filling and delicious! I might like to crisp up the chicken next time and cut it in smaller chunks.

Love this! Thighs are actually a great swap, probably made it even richer. So glad the whole family enjoyed it. Thanks for sharing!

Perfect comfort food. My kids actually finished their whole bowls for once lol. I swapped the chicken breast for thighs because that’s what I had, and it turned out amazing.

Yay, I’m so glad you enjoyed it! I love how you customized the recipe. The zucchini, coconut milk swap, and that spicy mayo garnish sound incredibly flavorful. Thank you for leaving such a wonderful review and sharing your ideas!