Barbecued meat is a staple of the gogi-gui, or “meat roast” diet in Korea. The Korean method involves grilling the meat – typically beef, chicken, or pork – over a gas or charcoal grill. Many traditional Korean restaurants feature grills build right into the dining table, others provide diners with portable stoves which, again, are used right at the table. The preparation of the meal is considered part of the show.
Recipe Servings: 4
Prep Time
25 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
25 minutes
Total Time
1 hour 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 14 oz pork baby back ribs
- 1 scallion
- ½ yellow onion
- 3 bay leaves
- 1 Tbsp black peppercorns
-
sauce
- 1 Tbsp korean hot pepper paste
- 3 garlic cloves, chopped
- 1 Tbsp sugar
- Black pepper, to taste
- 1 tsp paprika
- 2 Tbsp soy sauce
- ¼ tsp salt
-
corn cheese dip
- 2½ oz mozzarella cheese, diced in small pieces
- ¾ oz cheddar cheese, diced in small pieces
- 3 Tbsp corn kernels
- 1—2 sprigs parsley, chopped (for garnish)
Directions
- Soak the ribs in water for 1 hour. Change the water twice during this period.
- Into large pot, add the scallion, yellow onion, bay leaves, black peppercorns, and baby back ribs and cover with water.
- Cover pot with lid and cook over medium heat for 20 minutes, boiling the pork ribs.
- Remove ribs from water and when cool enough to handle, slice the ribs.
- Place ribs in large bowl and add sauce ingredients– pepper paste, garlic, sugar, pepper, paprika, soy sauce, and salt– and mix well.
- Heat oil in a wok and cook the pork ribs over medium heat for 2 minutes.
- Add a tablespoon of water and continue to cook over medium heat until the sauce thickens.
- In a separate pan, add mozzarella cheese, cheddar cheese, and corn kernels over low heat and simmer until the cheese melts.
- Finally, add the pork ribs to cheese sauce, garnish with parsley, and serve.
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