When you think of Korean food, the first thing that often comes to mind is Korean BBQ. It’s the perfect menu for special occasions like Christmas. Today, I would like to introduce you to a dish that uses Korea’s signature ingredient, gochujang: Gochujang Korean BBQ Pork Ribs!
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Gochujang Pork Ribs For Holiday
My European friends often ask me, “What do Koreans eat for Christmas?” In Korea, unlike in Europe, couples treat Christmas as a romantic holiday to enjoy dates and special moments together, rather than focusing on family gatherings. People don’t follow a specific “Korean Christmas menu” because they usually eat whatever they want, often in fancy restaurants. However, I decided to create my own version of a “Korean Christmas dish” with a twist – adding a touch of Korea’s beloved spicy flavor with gochujang.
What Is Gochujang?
Gochujang is a traditional Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybean powder, and salt. Along with doenjang (soybean paste) and ganjang (soy sauce), it is one of the most important condiments in Korean cuisine. What’s more, gochujang is not just a simple sauce; it enhances the flavor of everything from soups and stews to entrees and side dishes.
What Does Gochujang Taste Like?
Gochujang offers a rich, complex flavor that’s spicy, slightly sweet and savory, with deep umami from fermentation. As a result, it enhances the flavor of any dish to which it’s added. Let’s distinguish the heat levels with 5 popular hot sauces!
Spiciness Levels
- Sriracha (Mild to Medium): A balanced chili sauce with garlic and a hint of sweetness. Great for those new to spicy flavors.
- Tabasco (Medium): A vinegary sauce made from aged red peppers. Its spicy flavor enhances many dishes.
- Gochujang (Medium to Spicy): A rich, fermented chili paste with a sweet and spicy kick that gradually builds in heat.
- Jalapeño Sauce (Spicy): Bold and fresh, with a sharp heat derived from jalapeño peppers.
- Habanero Sauce (Very Spicy): Intensely spicy with a fruity undertone. Perfect for seasoned spice lovers looking for a fiery kick.
How To Use Gochujang In Cooking?
Gochujang is incredibly versatile and can be used in countless ways in Korean cooking.
- Stews: It’s a key ingredient in dishes like gochujang jjigae, often made with pork for a rich and hearty flavor.
- Tteokbokki & Dakgalbi: Gochujang is the star of these famous dishes, providing the perfect balance of heat, sweetness and saltiness. As a result, it enhances the overall flavor profile of the dish.
- Dipping Sauce: People use gochujang as a dipping sauce for vegetables or meat, or as a condiment for ssambap (rice wrapped in lettuce). Additionally, Koreans, known for their love of spicy food, even dip fresh chili peppers in gochujang for an extra kick.
- Bibimbap: Gochujang serves as the main condiment that brings together the flavors of vegetables, meat, and rice in this classic dish.
This is bibimbap gimbap made with bibimbap ingredients. You can enjoy it comfortably while getting a balanced intake of nutrients.
- Chogochujang: With the addition of vinegar, it becomes a tangy dipping sauce often paired with raw fish or sashimi.
Gochujang In Fusion Cuisine
Recently, gochujang has been making waves worldwide as a trendy ingredient in fusion cuisine. From gochujang cream pasta to gochujang burgers, it’s finding its way into various culinary creations.
I made Gochujang Mac & Cheese. Traditional macaroni and cheese can sometimes feel too heavy, but adding gochujang cuts through the richness and adds an irresistible depth of flavor. Thanks to its fermented nature, gochujang enhances any dish it’s in, making it a magical ingredient.
What Do Korean BBQ Gochujang Pork Ribs Taste Like?
The Korean BBQ pork ribs with gochujang sauce I’m sharing with you today features a sweet and spicy marinade made by combining gochujang with classic BBQ sauce. The sweetness of the BBQ sauce paired with the bold, spicy kick of gochujang creates a flavor that’s both exotic and addictive.
Korean BBQ Gochujang Pork RIbs
Equipment
- 1 large bowl or pot
- 1 Knife and cutting board
- 1 aluminum foil
- 1 Oven
- 1 sauce brush
- 1 Baking tray
Ingredients
- 600 g pork ribs
- 1 pinch salt
- 1 pinch pepper
Gochujang BBQ Sauce
- 2 tbsp ketchup
- 1 tbsp gochujang Korean red pepper paste
- 7 tbsp barbeque sauce
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 pinch black pepper
- 2 tbsp mirin cooking wine
- 1 tbsp minced garlic
Instructions
Prepare The Ribs
- Soak the ribs in cold water with a tablespoon of sugar for about 1 hour to remove excess blood.
- After soaking, rinse the ribs and pat dry. Remove the membrane from the underside of the ribs for a more tender texture.
Season The Ribs
- Season the ribs lightly on both sides with salt and black pepper.
First Bake
- Wrap the ribs tightly in aluminum foil.
- Bake in a preheated oven at 160°C (320°F) for 1 hour
Make The Gochujang BBQ Sauce
- In a bowl, combine 1tbsp of gochujang,
- 2tbsp of ketchup,
- 7tbsp of barbecue sauce,
- 2tbsp of honey,
- 2bsp of mirin
- 1tbsp of minced garlic,
- and a pinch of black pepper.
- Mix well.
Glaze and bake
- Remove the ribs from the oven after 1 hour.
- Carefully unwrap the foil and brush the ribs generously with the Gochujang BBQ Sauce on both sides.
- Bake the ribs at 180°C (356°F) for 10 minutes.
Final glaze and bake
- Remove the ribs and coat both sides with another layer of sauce.
- Increase the oven temperature to 240°C (464°F) and bake for an additional 3 minutes to caramelize and coat the ribs with the sauce.
Rest
- Remove ribs from oven and let rest for 5 minutes.
Garnish
- Garnish with scallions.
Jal meokgetseumnida!
- Gochujang Pork RIbs 고추장 폭립
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
Absolutely delicious! The perfect balance of sweet, spicy, and smoky flavors. Super easy to follow and came out tender. 5/5 ⭐ Jal meokgetseumnida! 😊