August 29, 2008

Korean Broiled Pork Spareribs

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A FoodFriday entry

Taegi Kalbi Gui
6 piece pork spareribs with bones (1½ pounds), cut into 4 inches long, 2 inches wide
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon gochu jang paste (hot fermented chili paste)
1 teaspoon ginger juice
1 garlic clove, crushed
1 teaspoon sesame seeds
1 teaspoon Korean sesame oil
  • Rinse the pork in cold water and pat dry. Rub the pork with sugar. Mix the soy sauce, gochu jang, ginger juice, garlic, sesame seeds, and oil and mix well. Mix the pork and marinade. Cover with plastic film and leave in the refrigerator overnight.
  • Put the ribs in a roasting pan. Broil in the oven for 30 minutes, 15 minutes on each side, or until brown and crisp. Or barbecue over charcoal for 20 minutes.


Anonymous said...

when i bcame hooked as a KORENovelas on TV viewer, i became a lover of koreans & korean dishes

thanx for sharing this to us :)

Anonymous said...

i'm wondering if this tastes the same as the korean BBQ i know:) yum!all the same!:)

Ruy said...

I wonder where I can get this gochu jang paste. Your food looks yummy as usual Oggi!

Lori Lynn said...

Oh do those look scrumptious!

I really like the lychee header too by the way.

 gmirage said...

Hubby and I enjoy spareribs a lot, kahit anong marinate, but Im sure he'll enjoy this too! Yummy nyan juicy juicy!

eatingclubvancouver_js said...

These spareribs look scrumptious!

Chibog in Chief said...

Oh I love karubi!! my korean friend makes me great korean dishes..hmmm maybe i should try putting my hands on them..

test it comm said...

Those ribs look tasty!

Anonymous said...

this is very mouth watering! i love to eat red meat especially spare ribs! reminds me of the baby back ribs in sento 1850 in cagayan de oro city. anyway, here's my FF post for august 27: Chocolate Mousse

Anonymous said...

korean seasonings on grilled meat is always a winner. Good stuff.

Ruy said...

Tagged you.=)

Oggi said...

Jay, I make Korean food rather frequently, our favorite!:)

Ces, some bulgogi recipes in the same cookbook don't have ginger and are slightly sweeter than this one.

Ruy, ask one of the restos there where you can get it, or substitute with sriracha.

Lori Lynn, the lychees are so sweet and juicy. I hope they are still available this week.

G and JS, oh yes the pork is juicy and yummy!

Dhanggit, lucky you!:)

Kevin, yup too delicious.

Kikamz, I'll come visit your blog in a few.:)

Jude, so true. We consider ourselves honorary Koreans because I make their food more often than making Filipino.:)

Ruy, thanks for the tag. I will try to answer it.

Anonymous said...

Hey, i love your Korean BBQ... thanks for sharing your recipe... :)

Oggi said...

Mikky, you're welcome and thanks for visiting.:)

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