Ah Korea. Land of Taekwondo, odd pop music and highly questionable politics to the North. There’s one thing you can’t question and that’s their ribs.
I eat a lot of ribs and now I cook them in a slow cooker I eat more.
I started out mixing the ingredients and pouring the sauce over the ribs in a bowl and mixing but now i just throw the ribs into the slow cooker, add the ingredients and mix in the slow cooker. Easy. Vary the ammount of chilli flakes according to taste – I like em’ hot. If you can’t easily get the Korean ingredients don’t panic, improvise with the alternatives below – it won’t be quite right but pretty good. You can pick the Korean ingredients up pretty cheaply online – worth doing as you’ll be making these more than once! The picture above is taken when the ribs are ready and are about to have the sesame seeds added.
You will need:
1KG pork ribs (preferably the “meaty” ones you can get from the butcher counter in Tesco)
1 medium onion, cut into big chunks
1 large potato, cut into big chunks
2 Spring onions, cut into chunks
6 or 7 garlic cloves chopped
1/2 inch ginger, sliced thinly
3 tablespoons Korean red chili pepper flakes (Gochugaru)or 1.5 tablespoons of chilli flakes
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons soy sauce
3 tablespoons Mirin or rice wine
2 tablespoons honey
2 tablespoons Korean red chili pepper paste (Gochujang) or
1 tablespoon of tomato paste and 1/2 tablespoon of chilli paste
1/2 apple, grated
1 tablespoon sesame oil
2 teaspoon sesame seeds
Stick the slow cooker heat setting to high, chuck in all the ingredients and then the sauce ingredients (except the sesame seeds) as you go and mix until all the ribs are well coated and place the lid on. You could mix these separately but I don’t bother…..
Cook for 4-5 hours if using the high heat setting, if you want to use the low setting cook for 6-7 hours. When the ribs are done add the sesame seeds.