Gochujang-glazed baby back ribs (Dweji kalbi) from Korean Home Cooking: Classic and Modern Recipes (page 149) by Sohui Kim and Rachel Wharton

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Notes about this recipe

  • JoanN on July 13, 2024

    When I first made the glaze, I thought it was going to be way too spicy. But once I served the ribs, I couldn't stop dipping them in the sauce. The ribs are roasted in foil for an hour and then slathered with the glaze and finished under the broiler (or could be cooked on an outdoor grill) until slightly charred. Very easy and satisfying and a nice change from the usual BBQed ribs. But if it's being served to those less tolerant of heat than I am, I'd definitely cut back--probably way back--on the gochugaru.

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