Steamed Gochujang Ribs
Dim sum short ribs is one of my favourite dishes. It is juicy, full of flavour, and not to be eaten in a delicate manner. Traditionally, this is cooked with black bean sauce. However, combining this with one of Korea’s most used fermented chilli paste - gochujang, it is a match made in heaven. Perfect for the spicy adventurers, a great talking point for canapé parties, or an easy appetizer.
600g pork spare ribs
For the marinade
2½ tbsp gochujang (this is where the spice comes from)
1-2 tbsp gochugaru (can replace with paprika)
2 cloves garlic, crushed
1 inch fresh ginger, minced
1-2 tbsp light soy sauce
1½ tbsp coconut sugar (can replace with castor sugar)
1 tsp cornflour
1 tbsp toasted sesame oil
1 spring onion, sliced
Pinch of toasted sesame seeds
1. Cut the pork ribs 2 inches (or 5 cm) in length. You can do this with a cleaver or ask your local butcher to do this for you.
2. Place ribs, gochujang, gochugaru, crushed garlic, minced ginger, soy sauce, coconut sugar, and cornflour in a bowl. Massage all ingredients into the ribs thoroughly. Marinade for at least 4-6 hours, or overnight in the fridge.
3. When you are ready to serve, prepare a hot steamer and appropriately sized heatproof bowl (if you do not have a bamboo steamer you can use any other steamers you have available).
4. Place the ribs and all extra marinade into the heatproof bowl, place in steamer, and put lid on top. Steam on high heat for 15-20 minutes, or until ribs are no longer pink near the bone. Make sure you keep checking the amount of water you have in the steamer to avoid all the water being evaporated, as this will disrupt the cooking process.
5. Serve in a serving bowl with the marinade that has dripped down from the cooking process as a sauce, and garnish with sliced spring onion and sesame seeds.