Korean pork ribs with gochujang glaze

Ingredients

The ribs

• 2 racks ribs - meaty ones are good here

• 1 tsp salt

• 1 tsp ground black pepper

• 2 tsp granulated garlic

• 1 tsp paprika

The gochujang glaze

• 2-3 cloves garlic - crushed

• 1 inch ginger - grated (a microplane works great for this)

• 1/2 cup gochujang

• 1/4 cup mirin

• 1/4 cup brown sugar

• 1 Tbs sesame oil

• 1 Tbs soy sauce

• 2 Tbs rice wine vinegar

• 1 Tbs fish sauce - optional but it really brings it together

• 1 Tbs vegetable oil

Instructions

Cook the ribs

1. Pre-heat your oven to 350F.

2. Season the ribs with salt, pepper, paprika and granulated garlic.

3. Place ribs on a sturdy cookie sheet and bake until they reach an internal temperature of 185F, about an hour to 75 minutes. Start checking after 45 minutes.

Make the gochujang glaze

1. Heat a small saucepan over low heat.

2. Add the vegetable oil, then the garlic and ginger and cook, stirring constantly, for about 90 seconds. You don't want it to colour - just get cooked through.

3. Add the remaining ingredients and simmer over low heat for 15 minutes.

Finish the ribs

1. Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.

2. If you want extra sticky individual ribs let the ribs rest briefly. Cut them into individual ribs and coat all 4 sides with sauce. Return to the oven as above.

*In flyer January 26 - February 1, 2025
Recipe and photo credit: Glebe Kitchen

Extra Vegetable Fried Rice

Ingredients

• 1 ½ tsp + 2 tbs safflower oil, divided

• 2 eggs, whisked together

• 1 small white onion, finely chopped

• 2 medium carrots, finely chopped (about ½ cup)

• 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)

• ¼ tsp salt, more to taste

• 1 tbs grated or finely minced fresh ginger

• 3 large cloves garlic, pressed or minced 

• Pinch of red pepper flakes

• 2 cups cooked brown rice

• 1 cup greens (optional), such as spinach, baby kale or tatsoi

• 4 green onions, chopped

• 1 tbs  soy sauce

• 1 tsp toasted sesame oil

• Chili-garlic sauce or sriracha, for serving (optional)

Instructions

1. This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.

2. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.

3. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.

4. Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.

5. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 4 to 6 minutes.

6. Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

7. Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).

*In flyer January 26 - February 1, 2025
Recipe and photo credit: Cookie and Kate