Sticky Gochujang Glazed Pork Rib Bites

• 1.5 pounds pork rib tips
• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)

Steps

1. 1 Pat pork rib tips dry with paper towels.
2. 2 In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper.
3. 3 Place rib tips in a single layer in a baking dish.
4. 4 Pour the glaze over the rib tips, turning to coat.
5. 5 Bake at 400°F for 20 minutes, flipping halfway through.
6. 6 If desired, mix cornstarch slurry into the pan juices during the last 5 minutes of baking for a thicker glaze.
7. 7 Serve hot with extra glaze for dipping.

Equipment

• Baking dish
• Whisk
• Baking sheet

Variations

• Try using chicken wings instead of pork rib tips for a poultry twist.
• Add a splash of sesame seeds for extra crunch.

Substitutions

• If gochujang is unavailable, substitute with a mix of sriracha and miso paste.

Pairings

• Pairs well with a light lager or a glass of sparkling water with lime.

Nutrition

Tips

• For a richer flavor, marinate the rib tips in the glaze for 30 minutes before baking.
• If you prefer your ribs less spicy, reduce the amount of gochujang to taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with steamed rice and kimchi for a complete meal.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ