Korean Gochujang Grilled Pork Ribs
Quick answer
- Active time
- 55 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Pear juice makes up close to half of the marinade for these gochujang pork ribs.
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It is what makes them tender, and it is also why they scorch so easily. The ribs marinate for an hour or two, cook over medium heat, and get the leftover sauce brushed on only at the very end.
Ingredients
Instructions
- 1
Soak 900g pork ribs in cold water for 30 minutes to draw out the blood, then pat dry with paper towels.
- 2
Combine 3 tbsp gochujang, 2 tbsp soy sauce, 1.5 tbsp sugar, 1 tbsp minced garlic, 1 tbsp sesame oil, 120 ml Asian pear juice, 2 tbsp mirin, and 0.5 tsp pepper. The pear juice tenderizes the meat.
- 3
Coat the ribs evenly with the marinade and refrigerate for at least 1 hour, ideally 2.
The longer it marinates, the deeper the seasoning penetrates to the bone.
- 4
Heat a pan or grill to medium heat and coat lightly with 1 tbsp oil.
Place the ribs and grill 4-5 minutes per side.
- 5
Brush on the remaining marinade thinly and grill 1-2 more minutes for a glossy finish.
Watch closely as the sugar in the sauce can burn quickly.
- 6
Remove from heat and rest for 3 minutes to let the juices settle.
Cut between the bones and arrange on a serving plate.
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