Sticky Korean ribs with a sweet, savoury and spicy bite
|Prep time||20 minutes|
|Cook time||135 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Heat the olive oil in a large pot over a medium heat.
Once the oil is hot, fry the short ribs until browned. Remove from the pot and lower the heat.
Add a little more oil to the pot and sauté the very finely chopped onions, 6 peeled and finely grated garlic cloves and ginger for 5 minutes.
Stir in the gochujang, ketchup, lime juice, hoisin sauce, sugar, fish sauce, soya sauce and water.
Add the browned short ribs and bring to a simmer. Cook, stirring often for 2 hours or until the meat is tender and falling off the bone.
Prepare a grill for medium-high heat.
Brush the ribs with the sunflower oil, place the ribs on the grill, and cook until lightly charred, approx. 5 minutes a side, basting with the extra cooking sauce.
Serve the ribs with a squeeze of lime juice, fresh coriander and the remaining sauce.
Combine 125ml brown miso paste, 4 tbsp honey, 4 tbsp dried chilli flakes, 2 tbsp rice vinegar and a crushed garlic clove in a saucepan. Simmer over a low heat for 2-3 minutes. Season with salt. Use it immediately, or for the best flavour, refrigerate for 2-3 days before using.