Best 3 Spicy Korean Ribs Recipes

Indulge in the tantalizing flavors of Korean cuisine with our versatile spicy Korean ribs recipe. These succulent ribs are a symphony of sweet, savory, and spicy, sure to tantalize your taste buds. Marinated in a blend of soy sauce, garlic, ginger, brown sugar, and gochujang (Korean chili paste), these ribs are then grilled or baked to perfection, achieving a tender and fall-off-the-bone texture.

Elevate your culinary experience with our diverse selection of accompaniments. Complement the ribs with a refreshing cucumber salad, adding a crisp and cooling element to balance the heat. For a savory and umami-rich addition, prepare a kimchi pancake, featuring fermented cabbage and vegetables. And to satisfy your craving for a warm and comforting side dish, whip up a bowl of steamed rice, the perfect canvas to soak up the delectable sauce from the ribs.

Whether you prefer the smoky char of grilled ribs or the tender juiciness of baked ribs, this recipe provides detailed instructions for both methods. It also offers variations to suit your dietary preferences, including gluten-free and vegetarian options.

Embark on a culinary adventure with our spicy Korean ribs recipe, a delectable journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN BBQ SHORT RIBS (GAL-BI)

Korean BBQ Short Ribs (Gal-Bi) image

This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.

Provided by funinthesun

Categories World Cuisine Recipes Asian Korean

Time 7h25m

Yield 5

Number Of Ingredients 10

Ingredients

¾ cup soy sauce
¾ cup water
3 tablespoons white vinegar
¼ cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
¼ cup minced garlic
½ large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Steps:

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g

INSTANT POT SPICY KOREAN SHORT RIBS

Instant Pot Spicy Korean Short Ribs image

You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!

Provided by DanaAngeloWhite

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons chili paste (such as sambal oelek)
2 tablespoons molasses
2 teaspoons reduced sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, minced
2 lbs boneless short ribs, cut into pieces
1/2 teaspoon kosher salt
1/2 cup chopped fresh cilantro, for serving

Steps:

In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.

Nutrition Facts : Calories 579.2, Fat 52, SaturatedFat 22.6, Cholesterol 109.1, Sodium 326.2, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 20.8

SPICY KOREAN GLAZED PORK RIBS

Spicy Korean Glazed Pork Ribs image

These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay

Provided by NcMysteryShopper

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs pork baby back ribs, trimmed of excess fat
2 quarts water
4 ounces fresh ginger, unpeeled and thinly sliced (about 1 cup)
1/2 cup packed light brown sugar
8 large garlic cloves, minced
1 1/2 cups soy sauce
3 tablespoons sesame oil
3 tablespoons korean red pepper flakes or 2 tablespoons crushed red pepper flakes

Steps:

In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.

Nutrition Facts : Calories 1903.7, Fat 144.9, SaturatedFat 51.1, Cholesterol 459.3, Sodium 6484.4, Carbohydrate 42.5, Fiber 2.7, Sugar 29.3, Protein 104.2

Tips:

Prep in Advance: Marinate the ribs overnight or for at least 4 hours for maximum flavor infusion.
Use Quality Ingredients: Opt for fresh, high-quality ribs and ingredients to elevate the dish's taste.
Control the Heat: Cook the ribs over medium-low heat to prevent burning and ensure even cooking.
Caramelize the Sauce: Reduce the sauce until it thickens and caramelizes, creating a rich, sticky glaze.
Serve with Sides: Accompany the ribs with traditional Korean sides like kimchi, rice, and pickled vegetables.

Conclusion:

Embark on a culinary adventure with these tantalizing Korean ribs. The perfect balance of sweet, spicy, and savory flavors, combined with the tender, fall-off-the-bone texture of the ribs, makes this dish a true delight. Whether you're hosting a Korean-themed dinner party or simply craving a taste of authentic Korean cuisine, these spicy Korean ribs will undoubtedly impress your taste buds. So, gather your ingredients, fire up the grill or oven, and let the irresistible aromas of this dish fill your kitchen. Happy cooking and enjoy your delicious creation!