Korean Spiced Ribs
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Korean Spiced Ribs

Korean Spiced Ribs

with Quick DIY Kimchi

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

Allergens:
Mustard
Soy
Wheat
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

728 g

BBQ Pork Ribs, fully cooked

(Contains Mustard)

1 tbsp

Gochujang

(Contains Soy, Wheat)

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

113 g

Green Cabbage, shredded

170 g

Green Beans

2 unit

Green Onion

1 tbsp

Sesame Seeds

(Contains Sesame)

¾ cup

Jasmine Rice

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

1 tsp

Sugar*

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Nutrition Values

Energy (kJ)4351 kJ
Calories1040 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate118 g
Sugar39 g
Dietary Fiber6 g
Protein41 g
Cholesterol105 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Medium Bowl
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl

Instructions

MAKE KIMCHI
1

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

HEAT RIBS
2

Remove ribs from packaging and add to a foil-lined baking sheet. Roast ribs in the bottom of the oven, until heated through, 14-15 min.**

COOK RICE
3

While ribs heat, 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.

COOK GREEN BEANS
4

While rice cooks, trim 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.

GLAZE RIBS
5

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

FINISH AND SERVE
6

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

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