Korean Sticky Bacon Ribs
Ingredients
- 2 sheets bacon ribs cut into 3 pieces
- 1 onion halved
- 2 garlic cloves chopped
- 1 carrot sliced
- 2 sprig thyme
- 100 ml dark soy sauce 50ml +50ml
- ½ star anis optional
- 2 tbsp Korean gochujang paste 1+1
- 3 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp soy sauce
- ½ tsp fish sauce
To serve
- 4 tbsp mash potatoes
- 2 lime quartered
Instructions
- Place the bacon sheet pieces on a large saucepan. Add the onion, garlic, carrot, ½ tsp gochujang paste, half of the soy sauce, star anis if using and cover with water.
- Cover with a lid and bring to the boil.
- Simmer over medium/ low heat for 45-50 minutes until the bacon ribs are softened.
- In the meantime, prepare the glaze.
- In a bowl, combine the honey, the rest of the soy sauce, sesame oil, fish sauce, the rest of the gochujang paste ( 1 ½ tbsp) and stir until combined. Keep aside until needed.
- Once the ribs are cooked, Preheat the oven to 180˚C.
- Place the cooked ribs on a roasting tray and brush with the glaze.
- Place in the oven and cook for 15- 20 minutes. Brush again and again with the sauce every 4-5 minutes to help create a tasty, caramelised crust.
- Remove from the oven and serve immediately with the mash potatoes, a sprinkle of coriander or salad leaves and some lime if desired.
Notes
Tip: Soak the bacon rib in water for 30 minutes prior cooking to help remove some of the saltiness of the ribs.
