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Korean Recipes
Korean Spiced Ribs

Korean Spiced Ribs

with Quick DIY Kimchi

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Simple, convenient, and delicious: that’s what’s in store with our Korean inspired pork ribs, made with sweet and spicy, high-quality ingredients.

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

728 g

Pork Ribs


2 tbsp


(ContainsSoy/Soja, Wheat/Blé)

4 tbsp

Soy Sauce-Mirin Blend


113 g

Green Cabbage, shredded

170 g

Green Beans

2 piece

Green Onions

1 tbsp

Sesame Seeds


¾ cup

Jasmine Rice

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1070 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate123 g
Sugar41 g
Dietary Fiber7 g
Protein41 g
Cholesterol105 mg
Sodium1850 mg
Instructionsarrow up iconarrow up icon

Before starting, preheat your broiler to high and wash and dry all produce. Whisk together half the sesame seeds, 1 tbsp soy-mirin, 1 tsp sugar and 1 tbsp gochujang in a medium bowl (dbl all for 4 ppl) Add the cabbage to the bowl. Toss to coat. Set aside.


Pat the ribs dry with paper towels. Add the ribs to a foil-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Broil ribs in the middle of the oven until heated through, 8-9 min.


While ribs cook, bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


Cut stems off green beans. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and remaining sesame seeds. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper.


Add the remaining gochujang and remaining soy-mirin to a small bowl. Stir combine. When the ribs have finished cooking, spoon over glaze. Return the ribs to the oven for 2-3 min until glaze is sticky.


Thinly slice green onions. Fluff rice with a fork. Stir in half the green onions. Season with salt. Carve the ribs. Divide the rice, beans, ribs and kimchi between plates. Sprinkle over remaining green onions.