Ingredients with Measurements:
- 2 lbs pork ribs
- 1 cup makgeolli (Korean rice wine)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 cup chopped scallions
- 1 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Baking sheet
- Aluminum foil
- Grill or broiler
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Line a baking sheet with aluminum foil.
3. In a bowl, whisk together the makgeolli, soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, and black pepper.
4. Place the pork ribs on the prepared baking sheet and brush them with the makgeolli glaze.
5. Bake the ribs for 45 minutes, basting them with the glaze every 15 minutes.
6. Increase the oven temperature to 450°F and continue baking the ribs for an additional 10-15 minutes, until they are caramelized and crispy.
7. In a small bowl, whisk together the cornstarch and water to make a slurry.
8. Transfer the remaining glaze to a saucepan and bring it to a boil.
9. Add the cornstarch slurry to the glaze and whisk until it thickens.
10. Brush the thickened glaze over the ribs and sprinkle them with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 350°F and increase to 450°F for the last 10-15 minutes.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 35g
Carbohydrates: 20g
Sodium: 1200mg
Sugar: 15g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken wings.
- Makgeolli can be substituted with sake or white wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add 1/4 cup gochujang (Korean chili paste) for a spicy version.
- Substitute the scallions with chopped cilantro or parsley.
- Use the glaze as a marinade for tofu or vegetables.
Tips and tricks:
- Make sure to baste the ribs with the glaze every 15 minutes to ensure they are evenly coated.
- For extra crispy ribs, broil them for the last 5 minutes.
- Let the ribs rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ribs in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the ribs on a platter with a garnish of chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chopped cilantro or parsley.
Pairings:
Serve the ribs with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, kimchi, pickled vegetables.
Troubleshooting advice:
- If the glaze is too thin, add more cornstarch slurry to thicken it.
- If the ribs are not caramelized enough, broil them for an additional 5 minutes.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover ribs in the refrigerator and consume within 3 days.
Food history:
Makgeolli is a traditional Korean rice wine that has been brewed for over 1,000 years. It is made from a mixture of rice, water, and nuruk (a fermentation starter).
Flavor profiles:
The makgeolli glaze is sweet, savory, and slightly tangy with a hint of sesame and ginger.
Serving suggestions:
Serve the ribs with a cold glass of makgeolli or Korean beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean