Entrée: South Korea – 양념갈비 ▶ Yangnyeom Galbi (Marinated Spicy Short Ribs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

2–3 lb (900 g – 1.4 kg) baby back ribs
Salt and pepper to taste
1 cup (240 ml) gochujang (Korean chili paste)
1 / 4 cup (60 ml) soy sauce
1 / 4 cup (60 ml) rice vinegar
1 / 4 cup (50 g) brown sugar or honey
2 tbsp (30 ml) sesame oil
4 cloves garlic, minced
1 tbsp (15 ml) grated ginger
1–2 tsp (5–10 ml) gochugaru (Korean red pepper flakes), optional
2 tbsp (30 ml) water, to thin sauce if needed
2 green onions, sliced
Toasted sesame seeds for garnish

Instructions

1. Preheat oven to 300°F (150°C). Remove membrane from ribs and season lightly with salt and pepper.
2. Wrap ribs tightly in foil and place on a baking sheet. Bake low and slow for 2–2½ hours, until meat is tender and pulling from the bone.
3. While ribs bake, whisk together gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and gochugaru. Add water to reach a brushable glaze consistency.
4. Remove ribs from oven and carefully open foil. Increase oven temperature to 425°F (220°C) or preheat broiler.
5. Brush ribs generously with the yangnyeom glaze. Return to oven and broil or bake at high heat for 5–8 minutes until edges caramelize and glaze is sticky—watch closely to avoid burning.
6. Brush a second time with glaze if desired, slice between bones, and garnish with sliced green onions and sesame seeds. Serve immediately with pickled radish or steamed rice.