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Racks of sticky Korean pork ribs with dipping sauce.
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4.65 from 14 votes

korean pork ribs with gochujang glaze

Korean pork ribs with gochujang glaze. Sticky. Spicy. Salty. Sweet. Perfect for when you need a really good sticky asian rib fix.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main
Cuisine: Korean
Servings: 4
Calories: 817kcal
Author: romain | glebekitchen


The ribs

  • 2 racks pork back ribs - meaty ones are good here
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic

The gochujang glaze

  • 2-3 cloves garlic - crushed
  • 1 inch ginger - grated (a microplane works great for this)
  • 1/2 cup gochujang
  • 1/4 cup mirin
  • 1/4 cup brown sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp fish sauce - optional but it really brings it together
  • 1 Tbsp vegetable oil


Cook the ribs

  • Pre-heat your oven to 350F.
  • Season the ribs with salt, pepper and granulated garlic.
  • Place ribs on a sturdy cookie sheet and bake until they reach an internal temperature of 185F, about an hour to 75 minutes. Start checking after 45 minutes.

Make the gochujang glaze

  • Heat a small saucepan over low heat.
  • Add the vegetable oil, then the garlic and ginger and cook, stirring constantly, for about 90 seconds. You don't want it to colour - just get cooked through.
  • Add the remaining ingredients and simmer over low heat for 10 minutes.

Finish the ribs

  • Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.
  • If you want extra sticky individual ribs let the ribs rest briefly. Cut them into individual ribs and coat all 4 sides with sauce. Return to the oven as above.


Serving: 4servings | Calories: 817kcal | Carbohydrates: 31g | Protein: 55g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 195mg | Sodium: 1557mg | Potassium: 876mg | Sugar: 20g | Vitamin A: 130IU | Vitamin C: 5.9mg | Calcium: 109mg | Iron: 2.7mg