Bulgogi Glazed Baby Back Ribs
NOTE – 9/3/24 – I wrote this one a long time ago and plan to update it soon. I wanted to make it clear this is an American style rib recipe cooked in a bulgogi style marinade, not at all any sort of authentic Korean style rib recipe!
Everyone loves super tender ribs that come right off the bone, and I bet you think that they are really hard to make. Well guess what? You take the ribs out of the packaging, dump some liquid onto it, put it in the oven, go play some video games, and boom, ribs. The one tricky part is getting that liquid just right. I wouldn’t use just any liquid floating around your dorm room, like whey protein shakes or bong water, you need to make a really flavorful concoction with a balance of sweet, sour, salty, and spicy. I’ve found that Korean Bulgogi marinade fits the bill just perfectly.
The key to bulgogi is this Korean pepper paste called gochujang. These days you can find it at most grocery stores, but if you live far from a city you might need to go to seek out an Asian market. The cool thing about this paste is it lasts forever in your fridge, and you will find yourself sneaking a tablespoon into all sorts of dishes.
Just mix all the ingredients in a bowl.
Microplane graters make tasks like this soooo easy!
I’m guessing you have a beer or two laying around right?
So easy you dont even have to dirty a dish!
After the thing is tender, broil it for a few minutes to brown the top and get that nice rib bark people love.
Serve it with some brown rice and korean pickles or kimchi!
Very tasty
These ribs are super savory with just enough Asian flair. See you tomorrow for the final college week recipe!
Bulgogi Glazed Ribs
Ingredients
- 3 Cloves Garlic grated
- 2 Tablespoons Ginger grated
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 1/4 Cup Sesame Oil
- 1/4 Cup Rice Vinegar
- 1/4 Cup Gochujang
- 16 Ounces Beer
- A Rack of Ribs
Instructions
- Wrap the rack of baby back ribs in foil, and pour the liquid into the package. Cook at 275 for 3 hours until the meat is very tender and you can stick a fork into it with little resistance. Pull the ribs out and allow them to cool slightly. Flip them over and broil to brown the top.
Yum! I have a small tub of gochujang in my fridge that my friend recommended I buy after she lived in S. Korea for two years. I love the stuff, but I haven’t found recipes for it yet. This is perfect! Can’t wait to try it out.
While this is probably tasty, there’s no chance that this tastes like bulgogi, especially since its ribs, and usually ribs are ‘kalbi’.
Bulgogi is not made with red pepper paste, because it served with samjang that has red pepper paste in it. You can make a bulgogi marinade nearly as simply as you made this, it just requires cutting a few vegetables.
One of the defining factors of bulgogi is its sweetness from pears and onions.
What is the recipe for the side. It looks like carrots and cucumbers.
Hey, just thought you might want to know. Bulgogi doesn’t actually contain any gochujang, and it most definitely is not the “key to bulgogi.”
Bulgogi is generally made from soy, sesame, and sweetener such as pear juice. You might be thinking of tteokbokki.