Zesty Korean Gochujang Ribs with Sesame Slaw
A fiery and tangy twist on classic pork ribs
These delectable Korean-style ribs are marinated in a spicy gochujang sauce and served with a crisp, refreshing sesame slaw.
- 4 h 30 min
- 4
- Intermediate
Ingredients
For the Gochujang Marinade
For the Ribs
For the Sesame Slaw
For the Sesame Dressing
Preparation
Marinating the Ribs
Combine Marinade
Combine all gochujang marinade ingredients in a bowl and mix well.
Apply Marinade
Rub the mixture thoroughly over the ribs, ensuring full coverage.
Make sure the ribs are completely covered with marinade for best results.
Chill Ribs
Cover and refrigerate for at least 3 hours, preferably overnight.
For deeper flavor, let the ribs marinate overnight in the refrigerator.
Preparing the Sesame Slaw
Combine Slaw Vegetables
In a large bowl, combine napa cabbage, red cabbage, carrot, and green onions.
Use a mandoline slicer for perfectly even slaw slices.
Prepare Dressing
In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, salt, and pepper to form the dressing.
Toss and Serve
Pour dressing over the slaw and toss to coat evenly. Add toasted sesame seeds before serving.
Cooking Process
Preheat Oven
Preheat your oven to 300°F (150°C).
Bake Ribs
Place marinated ribs on a foil-lined baking sheet and cover with foil. Bake for 2.5 hours.
Crisp Ribs
Remove foil and increase oven temperature to 400°F (200°C). Bake for an additional 30 minutes for a nice glaze.
Plating & Serving
Zesty Korean Gochujang Ribs with Sesame Slaw
Zesty Korean Gochujang Ribs with Sesame Slaw
Plating & Serving
Serve ribs hot on a platter alongside a generous helping of sesame slaw for a balanced combination of spice and refreshment.