Gochujang Braised Pork Ribs: Tender, Flavorful, and Easy to Make
Creatrip Team
24 days ago
Pork spare ribs (dokkaebi ribs) are prized for their chewy texture and rich flavor. Chef Lee Jeong-woong demonstrates a simple 30-minute side dish: gochujang (Korean red chili paste) and ketchup braised ribs. Key tips: choose moist, bright-red ribs with some white fat, blanch in boiling water with mirin (cooking wine) and pepper to remove blood and impurities, then rinse and drain to eliminate any off-odors. Simmer ribs gently with a sauce of gochujang, ketchup, seasoned soy (matganjang), corn syrup (mulyeot), garlic, ginger, sesame oil and sesame seeds, adding whole garlic near the end. Cook over medium-low heat and stir often so the glaze doesn’t burn; finish when the sauce is reduced and glossy. Ribs are high in iron, zinc and B vitamins and make a satisfying banchan (Korean side dish) or anju (food served with alcohol).
