Recipe courtesy of Boneyard Bistro
Recipe courtesy of Boneyard Bistro
Episode:
Dirty, Crunchy, Sticky and Veggie
KPOP Sticky Ribs
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- Level: Intermediate
- Total: 1 hr 25 min (includes cooling time)
- Active: 45 min
- Yield: 2 to 4 servings
- Level: Intermediate
- Total: 1 hr 25 min (includes cooling time)
- Active: 45 min
- Yield: 2 to 4 servings
Ingredients
Part 1:
Part 2:
Part 3:
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Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For part 1: Mix together the brown sugar, soy sauce, vinegar, mirin, sesame oil, gochujang, barbecue sauce, sambal oelek, garlic and ginger in a pot over medium-high heat. Heat to a boil. Whisk together the cornstarch with 2 tablespoons cold water in a small bowl, then whisk this slurry into the sauce to thicken. Cool completely.
- For part 2: Whisk the chile sauce, soy sauce and sriracha into the sauce from Part 1. Refrigerate.
- For part 3: Preheat the oil in a frying vessel to 350 degrees F.
- Cut the ribs into individual ribs. Mix the potato starch into 1 cup water in a bowl to form a slurry. Toss the ribs in the slurry, making sure they are well coated, then gently add to the fryer. (Do not overload the fryer.) Fry until crispy and hot, 4 to 5 minutes. Remove from the fryer and drain on paper towels for a minute. Place the ribs in a bowl with some KPOP Sticky Sauce and toss to coat. Finish with the sesame seeds and green onion. Enjoy.
