Korean Glazed Ribs with Radish Slaw

Name: Korean Glazed Ribs with Radish Slaw
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: 2 tsp garlic granules; 2 kg pork ribs; 1 tbsp sesame oil; 4 clove garlic; 20 g ginger; 40 g gochujang; 60 ml rice vinegar; 2 tbsp soy sauce; 2 tbsp light brown soft sugar; 1 tbsp sesame seeds; 1 tbsp fish sauce; 1 piece cucumber; 200 g radishes; 0.5 tbsp sesame oil; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 0.75 tbsp light brown soft sugar; 1 tbsp sesame seeds

Main Course

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Korean Glazed Ribs with Radish Slaw is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These Korean glazed ribs are a flavor explosion! The pork ribs are incredibly tender and coated in a sticky, spicy-sweet glaze that's simply irresistible. I've been making this recipe for years, and it's always a hit at barbecues and gatherings. The radish slaw adds a refreshing crunch and a tangy counterpoint to the richness of the ribs. It's a perfect dish for summer, especially when you're looking for something a little different. The gochujang paste gives it a wonderful kick, so adjust the amount to your liking. Enjoy!

Ingredients (18 ingredients)

2 tsp garlic granules
2 kg pork ribs
1 tbsp sesame oil
4 clove garlic
20 g ginger
40 g gochujang
60 ml rice vinegar
2 tbsp soy sauce
2 tbsp light brown soft sugar
1 tbsp sesame seeds
1 tbsp fish sauce
1 piece cucumber
200 g radishes
0.5 tbsp sesame oil
1 tbsp light soy sauce
1 tbsp rice vinegar
0.75 tbsp light brown soft sugar
1 tbsp sesame seeds

Preparation (9 steps)

Prepare the Ribs

Mix together 1 tsp salt, 1 tsp black pepper, and 2 tsp garlic granules in a bowl. Remove the membrane from under the 2 kg pork ribs using a small knife, then rub all over with the salt mixture. Transfer to a shallow roasting tin and arrange in an even layer. Roast in a preheated oven at 180°C for 1 hour until cooked through and tender.

Prepare Radishes and Cucumber

Sprinkle 1 tsp salt over the 1 cucumber and 200g radishes, tossing well to ensure everything is evenly coated, then set aside for 30 mins. Tip into a sieve and rinse, then squeeze out any excess water using your hands and transfer to a bowl.

Make the Slaw Dressing

Thermomix® Setting

20 sec/keine/Speed 3

Add ½ tbsp sesame oil, 1 tbsp light soy sauce, 1 tbsp rice vinegar, ¾ tbsp light brown soft sugar and 1 tbsp sesame seeds to the mixing bowl. Mix for 20 Sec./Stufe 3 until the sugar dissolves.

Combine Slaw Ingredients

Pour the dressing over the cucumber and radishes, then toss well. Set aside.

Mince Garlic and Ginger

Thermomix® Setting

3 sec/keine/Speed 7

Add 4 garlic cloves and 20g ginger to the mixing bowl. Chop for 3 Sec./Stufe 7.

Sauté Garlic and Ginger

Thermomix® Setting

2 min/248°F/Speed 1 120

Add 1 tbsp sesame oil to the mixing bowl with the garlic and ginger. Sauté for 2 Min./120°C/Stufe 1.

120

Make the Glaze

Thermomix® Setting

2 min/212°F/Speed 2 100

Add 40g gochujang, 60ml rice vinegar, 2 tbsp soy sauce, 2 tbsp light brown soft sugar, 1 tbsp sesame seeds and 1 tbsp fish sauce to the mixing bowl. Cook for 2 Min./100°C/Stufe 2.

120