There’s an irresistible charm in the air the moment you step into the kitchen, especially when the scent of rich, smoky pork ribs begins to fill the space. I discovered this enchanting recipe for Korean Pork Ribs with Gochujang Glaze during a cozy weekend of exploring new flavors, and it quickly became one of my favorite cooking adventures. The perfect fusion of sticky sweetness and tantalizing spice, these ribs are a true showstopper—ideal for a family gathering or a casual weeknight dinner.
As the glaze develops on the stovetop, I can hardly resist stealing a taste, knowing that each bite will deliver a delightful umami punch. This recipe is accessible to home cooks of all skill levels and designed to impress. Picture tender, fall-off-the-bone ribs coated in a glossy glaze, making for a finger-licking feast that will have everyone asking for seconds. Let me guide you through the simple steps to create these flavorful gems that will transform your BBQ game and fill your home with happiness!
Why will you love korean pork ribs with gochujang glaze?
Tantalizing flavors: The unique blend of sweet and spicy from the gochujang gives these ribs an irresistible taste that will make your taste buds dance!
Simple preparation: With minimal ingredients and an easy cooking process, this recipe is perfect for both novice cooks and seasoned chefs alike.
Mouthwatering texture: Each tender bite simply melts in your mouth, enhanced by the sticky glaze that creates a mouthwatering caramelization.
Crowd-pleaser: Serve these ribs at your next family dinner or BBQ, and watch your guests rave and come back for more.
Versatile variations: Tailor this recipe to your liking by swapping proteins, spicing things up, or adding personal flair to the glaze!
Korean Pork Ribs with Gochujang Glaze Ingredients
For the Ribs
- Pork Back Ribs – Choose meaty racks for a tender result that’s ideal for this sticky glaze.
- Salt – Enhances the natural flavors of the meat, creating a savory base.
- Ground Black Pepper – A basic seasoning that adds a little kick to the dish.
For the Gochujang Glaze
- Granulated Garlic – Adds depth to the flavor profile, elevating the glaze’s taste.
- Garlic (crushed) – Freshness and aroma for an authentic Korean flavor in the glaze.
- Ginger (grated) – Provides a warm, spicy kick; a microplane makes grating easy.
- Gochujang (½ cup) – The star of this recipe; adds a spicy umami glaze that’s tough to substitute.
- Mirin (¼ cup) – Brings sweetness and acidity; can swap for rice vinegar mixed with sugar.
- Brown Sugar (¼ cup) – Balances the spiciness of gochujang with a touch of sweetness.
- Sesame Oil (1 Tbsp) – Adds a delightful nutty flavor; use vegetable oil for a neutral option.
- Soy Sauce (1 Tbsp) – Infuses salinity and depth; consider low-sodium options if desired.
- Rice Wine Vinegar (2 Tbsp) – Contributes bright acidity; apple cider vinegar can serve as a substitute.
- Fish Sauce (1 Tbsp, optional) – Adds extra umami; leave it out for a vegetarian-friendly choice.
- Vegetable Oil (1 Tbsp) – Used for sautéing garlic and ginger, enhancing the flavor base.
To Finish
- Paper Towels – Essential for clean-up; these ribs can be messy but oh-so-delicious!
Now that you’re equipped with the ingredients, let’s get to the exciting part—creating your Korean Pork Ribs with Gochujang Glaze that everyone will love!
How to Make Korean Pork Ribs with Gochujang Glaze
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Preheat the oven. Set your oven to 350°F (175°C) to ensure it’s ready for the ribs, which need to bake perfectly for that deliciously tender texture.
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Season the ribs. Generously sprinkle salt, black pepper, and granulated garlic over the pork back ribs, ensuring an even coating to enhance the natural flavors.
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Bake the ribs. Place the seasoned ribs on a sturdy cookie sheet, and bake them in your preheated oven. Monitor until they reach an internal temperature of 185°F, which should take about 1 to 1.25 hours. Check after 45 minutes.
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Sauté garlic and ginger. While the ribs are baking, heat vegetable oil in a small saucepan over low heat. Add the crushed garlic and grated ginger, stirring for about 90 seconds until fragrant but not browned.
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Combine the glaze ingredients. Stir in gochujang, mirin, brown sugar, sesame oil, soy sauce, rice wine vinegar, and optional fish sauce. Let this simmer over low heat for 10 minutes, allowing flavors to meld beautifully.
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Glaze the ribs. Once the ribs are cooked, generously brush them with the gochujang glaze, ensuring every nook and cranny is covered.
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Broil for extra stickiness. Return the glazed ribs to the oven for another 10 minutes, creating a sticky, caramelized finish that’s utterly mouthwatering.
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Rest and slice the ribs. Let the ribs sit briefly to allow the glaze to adhere better. Cut into individual pieces, coat all sides with glaze, and return to the oven briefly for an extra layer of flavor.
Optional: Garnish with sesame seeds or chopped green onions before serving for added flavor and presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Korean Pork Ribs with Gochujang Glaze?
To create a complete meal that delights the senses, think about bright, fresh accompaniments and hearty sides that enhance the irresistible flavors of your sticky ribs.
- Steamed Jasmine Rice: The subtle aroma and fluffy texture of jasmine rice serve as the perfect canvas for soaking up the delicious gochujang glaze.
- Pickled Vegetables: Crunchy, tangy pickles contrast harmoniously with rich ribs, cutting through the sweetness for a refreshing balance.
- Asian Slaw: A vibrant mix of cabbage, carrots, and sesame dressing adds a lively crunch and complements the sweetness of the glaze beautifully.
- Grilled Corn on the Cob: Sweet, charred corn enhances the BBQ feeling, while the buttery flavor binds all the savory elements together.
- Garlic Naan: Soft, warm naan is excellent for wrapping around rib pieces, making each bite a sticky sensation that’s utterly delightful.
- Spicy Kimchi: Fermented flavors of kimchi provide a fiery kick, balancing the sweetness of the glaze while adding an authentic Korean touch.
- Craft Beer: A cold, hoppy craft beer cuts through the richness of the ribs, enhancing the overall dining experience with its refreshing bitterness.
- Mango Sorbet: A light, fruity dessert delivers a sweet finale to your meal, cleansing the palate and leaving everyone satisfied after those sticky ribs.
Each of these pairings not only complements the unique flavors of your Korean Pork Ribs but also transforms your meal into an exquisite culinary experience!
How to Store and Freeze Korean Pork Ribs with Gochujang Glaze
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Room Temperature: It’s best not to leave the korean pork ribs with gochujang glaze out for more than 2 hours to ensure they stay safe and delicious.
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Fridge: Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Be sure they are cooled before sealing to avoid condensation.
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Freezer: For longer storage, wrap the ribs tightly in plastic wrap or aluminum foil and freeze. They’ll stay fresh for up to 3 months!
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Reheating: To enjoy your ribs, reheat them in the oven at 350°F (175°C) for 15–20 minutes, or until heated through. This helps maintain their sticky goodness!
Make Ahead Options
These Korean Pork Ribs with Gochujang Glaze are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can season the ribs and prepare the gochujang glaze up to 24 hours in advance, allowing the flavors to mesh beautifully. Simply refrigerate the seasoned ribs in an airtight container and store the glaze in a separate container to maintain their quality. When you’re ready to serve, bake the ribs as instructed and brush them with the glaze for that finger-licking finish. Rest the ribs after baking, ensuring the glaze adheres perfectly, and enjoy restaurant-quality results with minimal effort!
Variations & Substitutions for korean pork ribs with gochujang glaze
Feel free to get creative and customize this recipe to fit your taste preferences!
- Beef Short Ribs: Substitute with beef short ribs for a richer, heartier flavor that pairs beautifully with the glaze.
- Spice It Up: Increase the amount of gochujang or add red pepper flakes for an extra kick. Adjust the heat level to discover your perfect spice!
- Honey Twist: Add a splash of honey to the glaze for a sweeter touch that beautifully balances the spicy notes of gochujang.
- Pineapple Punch: Incorporate crushed pineapple into the glaze for a tropical twist and delightful sweetness. It’s a fun take that elevates the dish!
- Vegetarian Option: Replace the ribs with tofu or portobello mushrooms, marinating them in the glaze and grilling for an umami-packed experience.
- Herbal Infusion: Add fresh herbs like cilantro or green onions either into the glaze or as a garnish for a burst of freshness. It brings brightness to the flavors!
- Soy Sauce Substitute: Use tamari or coconut aminos for a gluten-free glaze without sacrificing flavor. It’s a simple swap that everyone can enjoy!
- Acidity Adjustment: Swap the rice wine vinegar for lime juice to impart a zesty tang that complements the richness of the ribs.
With these delicious variations, you can put your personal spin on these mouthwatering ribs!
Expert Tips for Korean Pork Ribs with Gochujang Glaze
- Preheat Properly: Ensure your oven is completely preheated to 350°F; this ensures the ribs cook evenly and achieve that perfect tenderness.
- Watch the Garlic: Avoid browning the garlic and ginger while sautéing; this preserves their fresh flavor and prevents bitterness in your glaze.
- Glazing Technique: After baking, rest the ribs before cutting them. This allows the glaze to adhere nicely while making them easier to eat!
- Sticky Fingers: Keep plenty of paper towels on hand; these Korean pork ribs with gochujang glaze are delightfully sticky, making for a mess-free dining experience.
- Flavor Boost: Experiment with the glaze! Add more gochujang for a spicier kick or a dash of honey for an extra touch of sweetness.
Korean Pork Ribs with Gochujang Glaze Recipe FAQs
How do I choose the right pork ribs?
When selecting pork back ribs, look for meaty racks with good marbling. The meat should be a light pink color, with no dark spots or signs of browning. Avoid racks that appear dry or have an off smell; fresh, quality meat is key to achieving those tender and juicy results!
How should I store leftover Korean pork ribs?
After enjoying your delicious ribs, allow them to cool completely. Store the leftover ribs in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, I’d recommend portioning them for easy reheating and freezing them right after cooling.
Can I freeze the Korean pork ribs with gochujang glaze?
Absolutely! To freeze, wrap the ribs tightly in plastic wrap or aluminum foil, making sure there are no air pockets. Place them in a freezer-safe bag or container, and they’ll stay fresh for up to 3 months. Just remember to label them with a date for easy reference!
What if my ribs are tough after baking?
If your ribs turn out a bit tough, it might be because they weren’t cooked long enough or didn’t reach the right internal temperature of 185°F. Next time, consider increasing the baking time or wrapping the ribs in foil halfway through to trap moisture. You can also try applying the glaze and broiling them for a few minutes if they’re already cooked to add tenderness and flavor!
Are there any dietary considerations for this recipe?
When preparing Korean pork ribs with gochujang glaze, be mindful of guests with allergies. The fish sauce can be left out for a vegetarian option, and using gluten-free soy sauce will cater to gluten-sensitive diets. Always double-check ingredient labels, especially for sauces, to ensure they meet your dietary preferences.
Mouthwatering Korean Pork Ribs with Gochujang Glaze Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Generously season the pork back ribs with salt, black pepper, and granulated garlic.
- Place the seasoned ribs on a cookie sheet and bake for 1 to 1.25 hours or until the internal temperature reaches 185°F.
- Heat vegetable oil in a saucepan over low heat, add crushed garlic and grated ginger, and sauté for 90 seconds.
- Add gochujang, mirin, brown sugar, sesame oil, soy sauce, rice wine vinegar, and fish sauce to the saucepan and simmer for 10 minutes.
- Brush the baked ribs with the gochujang glaze thoroughly.
- Broil the glazed ribs for an additional 10 minutes.
- Allow to rest briefly, then slice and coat with additional glaze before serving.