Empty My Fridge
One Pot Korean Spicy Ribs with Rice Recipe
Ingredients
- Rack of baby back ribs · rinse, soak in water for 2 hours to over night1
- Canola oil2 tbsp
- Onion · sliced1
- Water plus 5 cups water½ cups
- Garlic · finely chopped7–10 cloves
- Ginger · minced grated1 tsp
- Chili pepper · finely chopped1
- Gochujang1 ½ tbsp
- Chili flake3 tbsp
- Mirin3 tbsp
- Soy sauce3 tbsp
- Honey3 tbsp
- Sesame oil1 ½ tbsp
- Rice1 cup
- Scallion · sliced3
- Sesame seed
- Salt and pepper for seasoning
Instructions
- Pat the ribs dry with paper towels and season both sides with salt and pepper.
- Heat a large Dutch oven over medium-high heat and add the oil, swirling to coat. Brown the ribs on both sides, about 5 minutes each, then set aside.
- In the same pot, add the onion and 1/2 cup water, scraping up the browned bits from the bottom. Reduce the heat to medium and cook for 5 minutes.
- Whisk the garlic, ginger, chili, gochujang, gochugaru, mirin, soy sauce, honey and sesame oil in a bowl. Add to the onion and stir. When sizzling, add 5 cups water and bring to high heat.
- Return the ribs to the pot, making sure they are covered by liquid. Cover, bring to a boil, then reduce to medium and simmer for 40 minutes, stirring occasionally.
- Move the ribs to the outer edge, leaving the centre free. Add the rice and stir so it is covered by ribs and liquid. Cover, reduce to medium-low and simmer for 20 minutes, then reduce to low and simmer for 10 more minutes.
- Take off the heat, stir in the sliced green onions, cover and let stand for 10 minutes. Sprinkle with sesame seeds to serve.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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