{"id":18905,"date":"2016-10-08T22:45:25","date_gmt":"2016-10-08T20:45:25","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18905"},"modified":"2016-10-08T22:45:25","modified_gmt":"2016-10-08T20:45:25","slug":"pork-spare-ribs-in-gochujang-korean-chilli-paste-sauce","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18905","title":{"rendered":"Pork Spare Ribs in Gochujang (Korean Chilli Paste) Sauce"},"content":{"rendered":"

\"ribs_gochujangp\"I love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the summertime, but when it gets colder I start dreaming of my beloved sticky Chinese ribs simmered in soy sauce…. This autumn\u00a0I’ve already made my beloved Chinese sticky pork ribs simmered in soy sauce<\/a> and recently\u00a0I thought I’d experiment with gochujang sauce I usually simmer\u00a0chicken legs in (see the recipe here<\/a>). I didn’t change anything apart from adding ginger which usually goes well\u00a0with pork.\u00a0If you like a mixture of sweet and fiery flavours, you will fall in love with this easy\u00a0dish, just like I did.<\/p>\n

If you don’t like hot flavours, you might be interested in this delicious Chinese dish:<\/p>\n

\"Chinese<\/a>
Chinese Spare Ribs Braised in Soy Sauce with Star Anise<\/figcaption><\/figure>\n

TIPS:\u00a0Gochujang is a sticky Korean chilli paste. It has a slightly sweetish taste, it’s really unique and cannot be replaced with anything else. The good news is that it’s sold in “general” Asian shops (I find it in Chinese and Vietnamese shops) and most of all, it’s sold widely on internet, also on Amazon.<\/p>\n

You can prepare the same dish with any fatty pork cut (belly for example) and even with tenderloin (adjusting the ingredients’ amounts and the cooking time), but not with loin, which will be too dry.<\/p>\n

Apart from the normal soy sauce, you\u00a0can add also some Chinese dark soy sauce. I find it great\u00a0with Korean dishes, though I know it’s not Korean…<\/p>\n

Preparation: 1h30<\/em><\/p>\n

Ingredients (serves two-three, depending on how much meat there is on the bones):<\/em><\/p>\n

1\u00a0kg pork ribs (I always trim the fat and cut them in half horizontally if they are long, but neither is necessary)<\/em><\/p>\n

100\u00a0ml (about 3 fl oz) low-sodium Japanese soy sauce (or 70\u00a0ml of \u201cnormal\u201d soy sauce)<\/em><\/p>\n

300 ml (about 10 fl oz) water<\/em><\/p>\n

60 ml (about 2 fl oz) agave syrup or honey<\/em><\/p>\n

2 tablespoons rice vinegar (or any other vinegar)<\/em><\/p>\n

2\u00a0heaped\u00a0tablespoons gochujang (Korean chilli paste)<\/em><\/p>\n

2 big garlic cloves chopped or sliced<\/em><\/p>\n

3 cm fresh ginger, sliced<\/em><\/p>\n

toasted sesame seeds<\/em><\/p>\n

(1-2 tablespoons sesame oil)<\/em><\/p>\n

Put all the ingredients into a pan (apart from ribs, sesame oil and sesame seeds).<\/p>\n

Bring to a boil, reduce the heat to low and put the ribs.<\/p>\n

Cover and cook for about 1 hour.<\/p>\n

Take off the lid and check if the meat falls off the bone.<\/p>\n

If it’s the case, increase the heat to medium (thus the sauce will thicken). (If not, cover and cook until the meat becomes more tender, then increase the heat and uncover to thicken the sauce).<\/p>\n

Cook until the sauce is thick enough for you.<\/p>\n

Sprinkle with sesame seeds and add a splash of sesame oil.<\/p>\n

(You may want to remove the ginger slices before serving, unless they were really super thin and edible).<\/p>\n","protected":false},"excerpt":{"rendered":"

I love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the…<\/p>\n","protected":false},"author":1,"featured_media":18906,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,184],"tags":[43,12],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18905"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18905"}],"version-history":[{"count":12,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18905\/revisions"}],"predecessor-version":[{"id":18918,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18905\/revisions\/18918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18906"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}