This week, treat yourself to this recipe for gochujang-glazed pork ribs! The combination of Korean chili paste with tender, caramelized meat offers an unforgettable result. 🌶️
👩🍳 Ingredients
For 4 people:
- 1 kg pork ribs (with bone)
- 1 large piece of fresh ginger (about 5 cm)
- 5 whole garlic cloves
- 10 cl soy sauce
- 1 tbsp sesame oil
- 3 to 4 tbsp gochujang 🌶️
- 1 tbsp soy sauce (additional)
- 1 tbsp rice vinegar
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp honey 🍯
⏱️ Duration
- Preparation: 15 minutes
- Cooking: 2h30
- Total time: approximately 2h45
🔪 Preparation
Pre-cooking the pork ribs:
- Place the pork ribs in a large pot of water. Add the whole garlic cloves, the crushed large piece of ginger, and the 10 cl of soy sauce.
- Bring to a boil. Skim the surface if necessary to remove impurities, then let it simmer gently for 2 hours. This step will make the meat tender and juicy.
Preparing the glaze sauce:
- In a bowl, mix the gochujang, sesame oil, additional soy sauce, rice vinegar, minced garlic, minced ginger, and honey. This sauce will provide a perfect balance of sweet, salty, and spicy!
Glazing the ribs and final cooking:
- Preheat your oven to 200°C.
- Remove the pork ribs from the pot and drain them well. Place them on a wire rack.
- Generously brush the pork ribs with the prepared sauce.
- Bake for about 30 minutes, turning the pieces halfway through and brushing them again for a beautiful caramelization.
Serving:
- Serve the gochujang-glazed pork ribs immediately, accompanied by white rice to fully enjoy this spicy Korean dish.
Your gochujang pork rib dish is ready to be enjoyed! 🌶️🍖
📌 Tips and tricks
- Add vegetables: Serve with grilled vegetables like bell peppers or mushrooms for a more complete meal.
- Sauce variation: If you prefer a sweeter taste, add a tablespoon of corn syrup or brown sugar to the glaze sauce.
- Prepare in advance: Pork ribs can be pre-cooked and marinated the day before, then glazed and baked on the day of to save time.
1 comment
🤤