Korean Pork Ribs
Korean Pork Ribs
There are dishes you cook once and immediately know, “I’ll make this again.” That’s exactly what happened when we tried these Korean Pork Ribs for the first time. They’re tender, slightly caramelized and packed with flavor—the perfect balance of sweetness, heat, and umami. And the best part—they’re surprisingly simple; they just need a little time.
Ingredients
Servings: 2 | Prep Time: 10 min | Cook Time: 15 min
For the pork ribs:
- 500g (1,1 lb) pork ribs (short ribs or baby back, cut into pieces)
- Water for parboiling
- 2–3 slices of ginger (for boiling)
- 2 green onion stalks (optional, for boiling)
For the Spicy Gochujang Sauce:
- 1½ tbsp Bibap Manufacture Gochujang
- 1 tbsp soy sauce
- 1 tbsp mirin or rice wine
- 1 tsp sesame oil
- 1 tbsp brown sugar or honey
- 1 tsp Korean chili flakes (gochugaru) – optional for more heat
- 1 clove garlic, minced
- ½ tsp grated ginger
- 1 tbsp ketchup (optional, für added tang und gloss)
- 1 tbsp water (to loosen the sauce)
Garnish:
- ½ tsp sesame seeds
- 1 green onion, finely chopped
Preparation
- We always start by mixing the marinade. The moment you open the Bibap Manufacture Gochujang, that deep, spicy aroma hits you. A spoonful of honey helps the ribs develop that glossy, slightly sticky finish later in the oven.
- We coat the ribs generously in the marinade and let them rest , at least a couple of hours, ideally overnight. The longer they sit, the deeper the flavors sink in.
- In the oven, the ribs cook low and slow until the meat is tender enough to pull away with a fork. For the final minutes, we turn up the heat or switch on the broiler. This gives them that Korean-style caramelized crust that cracks ever so slightly when you bite into it.
- To serve, we like sprinkling some sesame seeds and thin slices of spring onion on top. They go well with simple sides like rice, cucumber salad, or crispy potatoes. But honestly, these ribs can easily stand on their own.
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