If you, like me love meat on the bone, then this recipe is right up your street.
There’s nothing better than stewing meat for hours, knowing it’ll be fall off the bone when you eat it.
This recipe is a popular dish in Korea, where in some restaurants you get it served with a mountain of mozzarella cheese that you wrap around the ribs, in case you thought your dinner was too healthy.
Recipe for 2
500g pork ribs
2 heaped TBS gochujang
1 TBS brown sugar or golden syrup
4 cloves of garlic minced
1 tsp of ginger minced
1 TBS mirin or cooking wine
1 TBS soy sauce
2 tsp sesame oil
2 TBS gochugaru
First, bring the ribs to boil in plenty of water. Boil for 5 mins on high. Discard all water and wash each rib thoroughly to get rid of the impurities.
Put back into a clean saucepan.
Add the sauce mix to ribs and add water. Bring to boil, then cover and cook on very low for 2h or until most of the water has evaporated and the sauce has thickened.
Serve with rice or on top of melted mozzarella.