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Gochujang Pork Ribs

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by Esther Choi

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These succulent, fall-off-the-bone, ribs are slow roasted and finished with a tangy, spicy Gochujang glaze. The sweetness of the ribs pairs perfectly with garlic fried rice and Korean corn cheese-- a cheesy Korean twist on classic American creamed corn. You will love this decadent and completely delicious dish!

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Nutritional facts

Protein

40g

Carbs

70g

Calories

900

Fat

48g

Ingredients

Gochujang PasteGarlicCanned CornGochugaruCalrose RiceBlack PepperGarlicMozzarella CheeseSugarKewpie MayonnaiseKosher SaltCrispy Fried OnionsGreen OnionRice WinePork Spare-RibsCanola OilSweet Chili SauceSoy SauceCorn Syrup

Reviews

4.0

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Based on 998 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

a bit dry once heated through, but the meat was still fantastic.

Daveia Kaczmarek · 08/21/24

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About Esther Choi

chef image

Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.

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