Korean Glazed Ribs

[disco]

Some very nice looking ribs, Disco. Certainly point (like) worthy for thinking outside of the box.

An Asian flavor profile, especially Korean, has long been my favorite way to go with pork ribs. I normally use spare ribs trimmed St Louis style and make a traditional Korean barbecue sauce known as ssamjang. I'll marinate the ribs in some of the sauce for 24 hours, then remove the excess sauce and cook them sous vide for 12 hours at 160F. From there, it's into the smoker set at 230F for around 3 hours, or until the meat starts pulling back off of the bone. We typically serve them with rice and kimchi. Makes a great meal.

Great job!

Thanks for the point! Have you posted a recipe for that sauce?

 

[idahopz]

Those are some great lookin' bones, Disco!

 

[disco]

Those are some great lookin' bones, Disco!

Thanks. I just love those ribs!

 

[dls1]

Thanks for the point! Have you posted a recipe for that sauce?

No, I have not posted the recipe for the ssamjang in the past, but I have now done so below.

Note that most of the ingredients shown are pretty common to any ssamjang recipe. I've just tweaked my version over time with a couple additional ingredients and volumes/amounts of each ingredient to suit my personal taste.

Let me know if you have any questions.

Ssamjang Master

Ingredients:
5 tbsp. doenjang (Korean fermented soybean paste)
3 ½ tbsp. gochujang (Korean red chile paste)
1 ½ tbsp. brown rice syrup (sub. dark corn syrup or 1 tbsp. pure natural honey)
2 tbsp. thinly sliced scallion
2 tbsp. shallot, finely minced
2-3 garlic cloves, finely minced
1 tbsp. sesame seeds, lightly toasted
1 tbsp. Korean or other comparable Asian dark sesame oil

Optional Additions:

1 tbsp. jin-ganjang (Naturally fermented and aged Korean dark soy sauce)
2 tbsp. very coarsely chopped walnuts or pistachios
1-2 tbsp. Asian (or Bosc) pear, finely minced or pureed

Instructions:

In a medium bowl, add all the ingredients; whisk until well combined. Use the sauce immediately or refrigerate in an airtight container for up to 1 month.

 

[bluewhisper]

Man you are making me wish I had a Korean grocery nearby. I do at least have a little Burmese grocery with a lot of mysterious sauces, many of them peppery. But I don't recognize any of those sauces/pastes you listed.

Edited to add, after posting that I put "Korean grocery Columbus Ohio" into Google and got this:

https://www.google.com/search?sourc...64.psy-ab..7.22.4984.0..0i131k1.0.nCWECzp5KrQ

Time to go shopping.

 

[disco]

I will have to wait until I go to the big smoke to get some of this!

 

[disco]

No, I have not posted the recipe for the ssamjang in the past, but I have now done so below.

Note that most of the ingredients shown are pretty common to any ssamjang recipe. I've just tweaked my version over time with a couple additional ingredients and volumes/amounts of each ingredient to suit my personal taste.

Let me know if you have any questions.

Ssamjang Master

Ingredients:
5 tbsp. doenjang (Korean fermented soybean paste)
3 ½ tbsp. gochujang (Korean red chile paste)
1 ½ tbsp. brown rice syrup (sub. dark corn syrup or 1 tbsp. pure natural honey)
2 tbsp. thinly sliced scallion
2 tbsp. shallot, finely minced
2-3 garlic cloves, finely minced
1 tbsp. sesame seeds, lightly toasted
1 tbsp. Korean or other comparable Asian dark sesame oil

Optional Additions:

1 tbsp. jin-ganjang (Naturally fermented and aged Korean dark soy sauce)
2 tbsp. very coarsely chopped walnuts or pistachios
1-2 tbsp. Asian (or Bosc) pear, finely minced or pureed

Instructions:

In a medium bowl, add all the ingredients; whisk until well combined. Use the sauce immediately or refrigerate in an airtight container for up to 1 month.

Man you are making me wish I had a Korean grocery nearby. I do at least have a little Burmese grocery with a lot of mysterious sauces, many of them peppery. But I don't recognize any of those sauces/pastes you listed.

Edited to add, after posting that I put "Korean grocery Columbus Ohio" into Google and got this:

https://www.google.com/search?sourc...64.psy-ab..7.22.4984.0..0i131k1.0.nCWECzp5KrQ

Time to go shopping.

I go to the big smoke sometimes and there are great Asian markets there. Thanks, I will save this.

 

[troutman]

Nice lookin ribs disco, looks like you nailed it again! Also thanks to you dls1 for the recipe, we have plenty for Asian markets down here in Houston and I can pick up most of these ingredients. Thanks again u two.

 

[disco]

Nice lookin ribs disco, looks like you nailed it again! Also thanks to you dls1 for the recipe, we have plenty for Asian markets down here in Houston and I can pick up most of these ingredients. Thanks again u two.

Thank you, Sir. I love getting more ideas from the forums.