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Korean Spiced Ribs

Korean Spiced Ribs

with Quick DIY Kimchi

Special
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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.

Allergens:Mustard/MoutardeSoy/SojaWheat/BléSesame/Sésame

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

728 g

Pork Ribs

(ContainsMustard/Moutarde)

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

4 tbsp

Soy Sauce-Mirin Blend

(ContainsSoy/Soja)

113 g

Green Cabbage, shredded

170 g

Green Beans

2 unit

Green Onions

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

¾ cup

Jasmine Rice

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4351 kJ
Calories1040 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate118 g
Sugar39 g
Dietary Fiber6 g
Protein41 g
Cholesterol105 mg
Sodium1650 mg
Utensils
Utensilsarrow down iconarrow down icon
Whisk
Medium Bowl
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
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.

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.**

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.

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.

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.

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.