Seoul Food – Slow Roasted Korean Pork Ribs w/ Cucumber Kim Chi

Kimchi12Pork Ribs. Enough said really, right?! I can just post some more photos and go home now. Except these are no ordinary pork ribs. These are our amazing Korean pork ribs. Oh yes..Kimchi1Garlic, Soy Bean Paste, Sesame, Chilli Paste. I had a Korean friend once who would come to my house and cook her home food for me and these are the flavours I think of when Korean food comes to mind. Spicy, savoury and sweet.

Winter is just breaking here so apples and pears are plentiful, delicious and make a good pairing …..
FYI we’re using packham pears and pink lady apples

Roast Pork Ribs with Korean Bbq SauceKimchi11

1.2kg rack of pork ribs – for 2 healthy appetites and a bit leftover
(We’re using baby back ribs, they’re a lot meatier than spare ribs.)
Korean bbq sauce – read on
Pre-heat the oven to 180*c. Score the top layer of the ribs, rub a little oil and salt in and place in the oven for 40 minutes or until a little golden. Now baste with a good splash of bbq sauce and return to the oven on 150*c for another 2.5 hrs. Kimchi9To test – grab the end of a bone with your tongs and give it a wriggle. If it feels like it would come away without much effort, we’re ready. Allow to rest for about 30 mins before serving with lashings of bbq sauce, kimchi, some crisp lettuce and a little rice to mop up some sauce and juices.

Korean Bbq SauceKimchi4

Sauté the garlic and ginger in a saucepan until fragrant. Add the remaining ingredients plus half a cup of water and simmer gently for around 30 minutes. Then puree until really smooth and refrigerate.Kimchi2

Over the years I’ve worked with a heap of great Korean chefs and kitchen hands. Lovely diligent folk, very hospitable, love food and ALL want you to try their own kimchi – that wonderful spicy accompaniment Korea can’t seem to live without.

Most commonly made with cabbage or radishes, eaten fresh or left to ferment for weeks, it is one of those dishes that came about through necessity. Originally a method of preserving vegetables, now a highlight of the cuisine. Much like sushi for the Japanese was once used to preserve fish.Kimchi8

What Kid Did – Cucumber and Zucchini Kimchi


Firstly  we (I did the slicing here) sliced the cucumber and zucchini, added salt to them quite liberally and let sit for 30 minutes. This gives you time to get the dressing made.Kimchi6 Wash and slice the spring onions, slice a little garlic and ginger ( I missed them off the ingredients list sorry), squeeze the limes and combine  the ingredients in a large bowl. Kimchi7Now grate the apples (they’ll go brown if you prep them early) and add to the mix. Rinse the vegetables under cool, running water and drain well. Now it’s time to add the dressing to the vegetables and mix really well.Kimchi10
We ate our kimchi about an hour after making it. It will probably taste better tomorrow. Some recipes call for rice flour to thicken the liquid, if you drain the vegetables really well after rinsing it’s less necessary. I think it takes some of the fresh flavour away to be honest.
There’s no escaping the fact that these dishes are spicy. Eaten in their usual form they’d probably be a lot hotter really. We overcame this issue by adjusting the amount of chilli in the recipes and matching the food with some crisp lettuce, brown rice and plenty of iced-tea to freshen up the palate.

And you know it was good. It was pork ribs, ’nuff said.

Happy kimchi to you


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