Best 3 Korean Spice Rub Recipes
**Korean Spice Rub: A Journey Through Bold Flavors**
Korean cuisine is renowned for its bold and flavorful dishes, and the Korean spice rub is a testament to this culinary prowess. This aromatic blend of spices not only enhances the taste of meats, but also adds a vibrant dimension to vegetables and tofu. Embark on a culinary adventure with our collection of Korean spice rub recipes, ranging from the classic Gochujang-based rub to the zesty Yuja-infused variant. Discover the perfect rub to elevate your next grilling session, stir-fry, or marinade experience. Prepare to tantalize your taste buds with this symphony of flavors that will transport you to the vibrant streets of Seoul.
KOREAN MAGIC DUST BBQ DRY RUB
The only BBQ dry rub you'll ever need!
Provided by The Subversive Table | Lis Lam
Categories dry rub
Number Of Ingredients 9
Steps:
- In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
- Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
- Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!
SPICY KOREAN RIBS
These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.
Provided by NickD
Categories World Cuisine Recipes Asian Korean
Time 7h32m
Yield 8
Number Of Ingredients 13
Steps:
- Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
- Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
- Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 g
KOREAN BBQ BABY BACK RIBS
When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
Provided by Edward Lee
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
- Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
- Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
- Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
- Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment. There are many different ways to make a spice rub, so feel free to adjust the ingredients to your liking.
- Be careful not to overcook the meat. This will make it tough and dry.
- Let the meat rest before slicing it. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
- Serve the meat with your favorite sides. Some good options include rice, noodles, vegetables, or salad.
Conclusion:
Korean spice rubs are a delicious and versatile way to add flavor to your favorite meats. Whether you're grilling, roasting, or pan-frying, a spice rub will help your meat turn out juicy, tender, and flavorful. So next time you're looking for a new way to cook meat, give a Korean spice rub a try.
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