March 19, 2014

Sweet & Spicy Korean Pork Ribs


My favourite Korean pork dish is Dwaejigogi-bokkeum, which has delicious slices of pork pork belly stir fried in a sweet and red hot pepper paste sauce. If you've read about the times I've dine at Korean restaurants, then you'd know that this is my go to meal! The last time I made Dwaejigogi-bokkeum at home was when my friend Miriam's mum prepared a huge batch of it raw, for us cook fresh and enjoy.

After a bit of Googl-ing, I found Maangchi's website, where she prepared this dish with a recipe. It looked so good after watching her make it, that I was inspired to do the same. The only problem was that I didn't have any pork belly and I was secretly hoping for a...healthier alternative. I did, however have a couple slabs of pork back ribs. Clearly I had to...

...make some of the tastiest back ribs ever.



I used what I had in terms of sauce/marinade ingredients and tasted as I went along, omitting some of the fresh produce such as green onions, onions for their dry counterparts. Since the sauce is super syrupy, I thinned it out a little with water and proceeded to cut the ribs into single riblets. Everything marinated for about an hour before they were roasted at 400F oven on a parchment lined tray for about an hour or until done. 

The best parts were the caramelised bits! If you decide to make a version of this, don't be afraid to turn the broiler on and move the tray up in the oven to let the ribs get some colour. 

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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