Tag: main course
Korean-Style Pork Spare Ribs
Korean-Style Pork Spare Ribs
This is a great recipe if you are looking for something different to do to ribs instead of the traditional BBQ. The marinade used is the same I use for pork bulgogi. For best results, marinate for at least 24 hours. If you prefer baby back ribs to spare, reduce the first initial cooking time from 2 1/2 hours to 2 hours. These ribs can be grilled. I would still keep them in foil for the first 2 hours, cooking them indirectly. After that, take them out of the foil and sear them on the grill to get a nice char. Then brush on the glaze and finish indirectly over the charcoal for another 10 minutes.
Ingredients
- 3-4 lb Spare Ribs riblet removed
Spicy Marinade
- 2/3 cup gochujang
- 1/4 cup soy sauce
- 1/4 cup cooking wine
- 2 tbsp sesame oil
- 4 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 2 tbsp ginger grated
- 1/2 medium onion grated
- 1 small green apple grated
- 2 green onion chopped
- 1/2 tsp black pepper
Gochugaru Honey Glaze
- 3 tbsp honey
- 1 tsp gochugaru
Instructions
- In a large bowl, mix all of the marinade ingredients together.
- Set aside.
- Cut the rack of spare ribs in half. This makes it easier to handle.
- Place the ribs in a gallon sized ziplock bag. Add the marinade to the bag. Marinate the ribs for at least 24 hours.
- Preheat your oven to 300 degrees. Wrap the ribs in multiple layers of foil. Cook for 2 1/2 hours.
- After the 2 1/2 hours, turn your oven to broil and set the oven rack 6" from the broiler. Remove the top layer of foil to expose the ribs. Broil for 10 minutes.
- While the ribs are broiling, mix together the honey and gochugaru for the glaze.
- Take the ribs out of the oven. Turn the oven back to 300 degrees, moving the oven rack back to the center. Brush the honey glaze over the ribs. Bake for another 20 minutes.
- Take the ribs out of the oven and let rest for 10 minutes.
- Cut the ribs in between the bones before serving.
- Eat the hell out of these ribs!
Kidney Bean Curry with Tomato, Ginger, and Cardamom
Kidney Bean Curry with Tomato, Ginger, and Cardamom
Being in the meat industry, I used to be really closed minded when somebody would use the "V" word. I think living in this country has made being vegan a dirty thing. I think there is an American stereo type that vegans don't enjoy food or eating. Honestly, I think most vegan American cuisine is quite crap(thanks WFM). If an Indian dish is going to be cooked vegan instead of not, they don't create garbage replacements like soy cheese to go in the recipe instead of real paneer. They just don't eat it instead. There are no soy protein meats. No vegan "butchers." No tofurkey. This kidney bean curry recipe is a testimony to what is great vegan food with tons of flavor. No meat necessary.
Ingredients
- 3 cups kidney beans
- 3 tbsp vegetable oil
- 4 cardamom pods
- 2" cinnamon stick
- 1/2 medium white onion finely chopped
- 1 roma tomato
- 2 tsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tsp ground fennel powder
- 2 tsp ginger powder
- 1/2 tsp kashmiri chilli powder
- 3/4 cup water
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up oil in a large sauce pan over medium heat. Cook the cinnamon stick and cardamom pods for 1 minute.
- Add in the ginger garlic paste and cook for 1 minute.
- Stir in the onions. Cook for 12-15 minutes until the onions are brown and cooked down. I made a rhyme! Make sure to stir every few minutes or so.
- Add in the tomatoes and tomato paste. Cook for 2 minutes.
- Stir in the kidney beans, fennel, ginger, and chilli powder. Cook for another minute.
- Add the water. Season with salt to taste. Cover and simmer on medium heat for 15 minutes.
- Serve with steamed basmati rice. Garnish with cilantro.
Sweet and Savory Roast Chicken Pieces
Sweet and Savory Roast Chicken Drumsticks
Looking for a different flavor to marinate your chicken in? Try this Korean sweet and savory marinade.
Ingredients
- 3 lbs chicken legs, thighs, or drumsticks
- 1/2 cup soy sauce
- 3 tbsp cooking wine
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp brown sugar
- 4 garlic cloves minced
- 2 tbsp grated ginger
- 1/2 tsp black pepper
Instructions
- Mix all of the marinade ingredients together.
- Marinate the chicken pieces in a gallon sized ziplock bag for at least 4 hours, preferably overnight.
- Preheat the oven to 350 degrees. Place the drumsticks on a wire rack on a baking sheet lined in foil.
- Cook for 25 minutes on the first side.
- Flip and cook for 25 minutes on the other side.
