XLeezardx Posted October 1, 2009 Share Posted October 1, 2009 Korean Pork Spare Ribs http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Korean%20Spare%20Ribs/IMG_0011.jpg An easy and tasty appetizer. Spare ribs were saved from my Braised Pork Belly dish in the Maple battle. Ingredients 2 lb Pork Spare ribs 3 tablespoon Gochujang (Korean Chili Paste) 1 tablespoon Garlic (minced) 2 tablespoon baking powder 3 tablespoon sugar 1 tablespoon white vinegar 2 tablespoon soysauce 1 tablespoon sesame oil half white onion (think sliced) Garnish 2 tablespoon minced green onions sesame seeds Instructions 1. Mardinade spare ribs in Baking Soda for 20 Minutes. 2. Cut green onions, slice white onions and mince garlic, place in fridge. 3. Mix Gochujang, garlic, sugar, white vinegar, soysauce, sesame oil in a bowl. 4. Wash off baking soda on ribs really good. 5. Marinade ribs in the sauce mix for 30 minutes. (optional to marinade) 6. Preheat oven to 250F. Get some foil and place on an oven tray. Dash a little oil on the foil. 7. Oven bake the ribs for 1 1/2 hours. 8. At the last 5 minutes, put oven on broil and add the onions on top. 9. Remove from oven, cut up and plate. Garnish with green onions and sesame seeds. Raw Spare Ribs http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Korean%20Spare%20Ribs/IMG_0006.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Korean%20Spare%20Ribs/IMG_0004.jpg Dont pay attention to tomamtos, I used it for another side dish. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Korean%20Spare%20Ribs/IMG_0008.jpg Nice, beautiful spare ribs. Has a sweet, tangy and spicy taste. Texture should be tender and juicey. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Korean%20Spare%20Ribs/IMG_0012.jpg Link to comment Share on other sites More sharing options...
jxjjang Posted October 1, 2009 Share Posted October 1, 2009 what's this?? dweji kalbi?? hahaha man.. make it with beef like it's supposed to be!! Link to comment Share on other sites More sharing options...
FocuS Posted October 2, 2009 Share Posted October 2, 2009 ...never heard of soaking the ribs in baking powder/soda before... Whats the purpose? Link to comment Share on other sites More sharing options...
XLeezardx Posted October 2, 2009 Author Share Posted October 2, 2009 what's this?? dweji kalbi?? hahaha man.. make it with beef like it's supposed to be!! Oh you want some kalbi eh? Ill try to think of a good way to present a nice looking short rib dish with the full bone. Link to comment Share on other sites More sharing options...
XLeezardx Posted October 2, 2009 Author Share Posted October 2, 2009 ...never heard of soaking the ribs in baking powder/soda before... Whats the purpose? Ever eatin at a chinese restraunt and wonder why the meats are so tender? Baking soda/powder is the secret. It tenderizes meats by breaking down protiens very quick. Give it a shot... go buy some chicken and marinade it in baking soda for 30 minutes and get back to me. Link to comment Share on other sites More sharing options...
TrueWhiteBoy Posted October 2, 2009 Share Posted October 2, 2009 I am kinda confused about the baking soda marinade. Are you just throwing the chicken in a bag with baking soda for half an hour and then washing it off with water after? Or are you adding water to the baking soda and soaking it in that mixture for 30 minutes? Link to comment Share on other sites More sharing options...
XLeezardx Posted October 2, 2009 Author Share Posted October 2, 2009 I am kinda confused about the baking soda marinade. Are you just throwing the chicken in a bag with baking soda for half an hour and then washing it off with water after? This! Link to comment Share on other sites More sharing options...
TrueWhiteBoy Posted October 5, 2009 Share Posted October 5, 2009 Is that a yes? Link to comment Share on other sites More sharing options...
XLeezardx Posted October 5, 2009 Author Share Posted October 5, 2009 Is that a yes? Step: 1. Dont even wash the meat. No water, just add powdered baking soda in a bag or mixing bowl. 2. @ about 1 tablespoon for every pound of meat. 3. let sit covered in a fridge for about 30-40 minutes. 4. Now, wash the chicken. Wash of all baking soda. 5. Rdy for cookin or marinating. Link to comment Share on other sites More sharing options...
TrueWhiteBoy Posted October 6, 2009 Share Posted October 6, 2009 mmmm, sounds tasty Thank you Link to comment Share on other sites More sharing options...
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