Spicy Korean Gochujang Grilled Ribs have become my absolute go-to for backyard gatherings, and I can’t wait for you to try them too! There’s something magical about the sweet, spicy, and savory marinade clinging to tender, grilled pork. I first tasted ribs like these at a bustling Korean street food market, and the aroma alone was intoxicating. The vibrant red glaze, the sizzle on the grill, and that first bite of smoky, tender meat hooked me instantly. If you’ve ever wondered how to make spicy Korean ribs that taste restaurant-quality, this Korean gochujang ribs recipe is your answer. Get ready for a flavor explosion! Let’s get cooking!
Why You’ll Love This Spicy Korean Gochujang Grilled Ribs
- An explosion of sweet, spicy, and savory flavors that will have everyone asking for seconds.
- Surprisingly quick to prepare, with marinating time doing most of the work for you.
- A healthier option than many fried dishes, especially when you focus on the lean meat.
- Incredibly budget-friendly, making it a fantastic choice for feeding a crowd without breaking the bank.
- Guaranteed to be a hit with the whole family, even picky eaters love this gochujang marinated grilled meat.
- The grilling process imparts a wonderful smoky char that perfectly complements the gochujang marinated grilled meat.
- It’s a fantastic way to explore vibrant Korean BBQ gochujang ribs flavors right in your own backyard.
Ingredients for Spicy Korean Gochujang Grilled Ribs
Here’s what you’ll need to create these incredible spicy Korean gochujang grilled ribs. The star of the show is, of course, the gochujang, which gives this marinade its signature spicy, savory, and slightly sweet kick. For an authentic spicy Korean grilled pork experience, we’ll also use soy sauce for umami, rice vinegar for a touch of tang, and sesame oil for that nutty aroma. Brown sugar and honey add a lovely caramelization when grilled. Don’t forget the fresh garlic and ginger – they provide an essential aromatic base. We’ll also whip up a quick pickle to balance everything out!
- 3 lbs pork spare ribs – choose ribs with good marbling for tenderness
- 1/2 cup gochujang – the heart of our spicy Korean flavor
- 3 tbsp soy sauce – for that savory depth
- 2 tbsp rice vinegar – adds a bright, tangy note
- 2 tbsp sesame oil – brings a wonderful nutty aroma
- 2 tbsp brown sugar – helps with caramelization and sweetness
- 1 tbsp honey – for extra stickiness and sweetness
- 4 garlic cloves, minced – essential for that pungent kick
- 1-inch piece of ginger, grated – adds a zesty warmth
- 1 tbsp toasted sesame seeds – for a lovely garnish
- 2 scallions, finely sliced – for fresh oniony flavor and color
- 1 large English cucumber, thinly sliced – for the quick pickled topping
- 1/4 cup rice vinegar (for pickles) – the base for our quick pickle brine
- 1 tbsp sugar (for pickles) – to balance the pickle’s acidity
- 1 tsp salt (for pickles) – to draw out moisture from the cucumbers
- 1/2 tsp crushed red pepper flakes (optional, for pickles) – if you like your pickles with a little heat
- 1 tsp sesame oil (for pickles) – for that classic sesame flavor in the pickles
How to Make Spicy Korean Gochujang Grilled Ribs
- Step 1: First, let’s get that amazing marinade ready! In a medium bowl, whisk together the 1/2 cup gochujang, 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tbsp brown sugar, 1 tbsp honey, the minced 4 garlic cloves, and the grated 1-inch piece of ginger. Mix it all up until it’s smooth and glorious. Now, take about a quarter of this marinade and put it aside in a small bowl – this is our basting sauce for later!
- Step 2: Time to marinate those gorgeous pork ribs! Place the 3 lbs pork spare ribs into a shallow dish or a good quality sealable plastic bag. Pour the remaining marinade over them, making sure every single rib is coated. Cover the dish or seal the bag tightly and pop it into the refrigerator. You’ll want to let these beauties marinate for at least 6 hours, but honestly, overnight is where the magic truly happens for these spicy grilled Korean ribs.
- Step 3: While the ribs are soaking up all that flavor, let’s make our quick pickled cucumbers. In a separate small bowl, toss the thinly sliced 1 large English cucumber with 1/4 cup rice vinegar, 1 tbsp sugar, 1 tsp salt, and the optional 1/2 tsp crushed red pepper flakes if you like a little extra zing. Stir in 1 tsp sesame oil. Give it a good mix and let it sit for at least 30 minutes to let those flavors meld and the cucumbers soften just a bit.
- Step 4: Get your grill ready! We want it nice and hot for these spicy grilled Korean ribs. Preheat your grill to a medium-high heat, around 375°F to 400°F (190°C to 205°C). Once it’s heated up, give the grates a good oiling so nothing sticks.
- Step 5: Now for the main event – grilling! Carefully remove the ribs from the marinade, letting any excess drip back into the dish. Place the ribs on the hot grill grates, meat-side down first. Close the grill lid and let them cook for about 20 minutes. After that, start turning them occasionally. In the last 15 minutes of cooking, begin basting the ribs with that reserved marinade. Keep flipping and basting every 5 minutes. You’re looking for a deep, rich char and a sticky glaze – they should be cooked through in about 45 minutes total. The aroma will be incredible!
- Step 6: Almost there! Once the ribs are perfectly cooked, transfer them to a cutting board. Tent them loosely with foil and let them rest for about 5 minutes. This helps keep all those delicious juices inside. Slice the ribs between the bones, sprinkle generously with the toasted 1 tbsp toasted sesame seeds and the sliced 2 scallions for garnish. Serve them immediately with those refreshing pickled cucumbers. Enjoy your amazing Korean gochujang ribs recipe!
Pro Tips for the Best Spicy Korean Gochujang Grilled Ribs
Elevate your grilling game with these insider tips for truly spectacular spicy Korean gochujang grilled ribs:
- For that authentic smoky depth, consider using a charcoal grill. The direct heat and smoky essence really enhance the gochujang marinade.
- Don’t be afraid of the char! A little bit of caramelization and char on the ribs is exactly what you want for that perfect sticky texture and complex flavor.
- If you’re short on time, you can marinate the ribs for as little as 2 hours, but overnight truly allows the flavors to penetrate deeply for the best results.
- Always use a good quality gochujang. The quality of this core ingredient significantly impacts the final taste of your Korean gochujang ribs recipe.
What’s the secret to perfect Spicy Korean Gochujang Grilled Ribs?
The key is a balance of sweet, spicy, and savory, achieved through a well-made gochujang marinade. Achieving that authentic Korean gochujang flavor comes from letting the marinade work its magic overnight, and grilling with patience, basting frequently to build up that irresistible sticky glaze.
Can I make Spicy Korean Gochujang Grilled Ribs ahead of time?
Yes, you absolutely can! You can marinate the ribs up to 24 hours in advance and keep them covered in the refrigerator. This actually enhances the flavor. Just bring them to near room temperature for about 30 minutes before grilling.
How do I avoid common mistakes with Spicy Korean Gochujang Grilled Ribs?
A common pitfall is overcooking, which can dry out the ribs. Keep an eye on them and use a thermometer for accuracy. Also, avoid overcrowding the grill, as this can lead to uneven cooking. Ensure your grill grates are clean and oiled to prevent sticking.
Best Ways to Serve Spicy Korean Gochujang Grilled Ribs
These incredible spicy Korean gochujang grilled ribs are a showstopper on their own, but they pair beautifully with a variety of sides that complement their bold flavors. For a classic Korean BBQ experience, serve them alongside some crisp, refreshing kimchi or a simple cucumber salad. You could also offer a side of steamed white rice or sticky rice to soak up any extra delicious marinade. When you’re serving Korean BBQ gochujang ribs, consider a fresh, crunchy slaw or some grilled corn on the cob to balance the richness and spice. A simple green salad with a light vinaigrette also works wonderfully.
Nutrition Facts for Spicy Korean Gochujang Grilled Ribs
Here’s a breakdown of the nutritional highlights for these amazing spicy Korean gochujang grilled ribs. These figures are per serving, assuming the recipe yields four generous portions. You’ll find they’re packed with protein and have a satisfying balance of flavors. Remember, these are estimates, and your exact values might vary based on the specific ingredients you use, especially the fat content of the pork ribs.
- Calories: 650
- Fat: 35g
- Saturated Fat: 12g
- Protein: 45g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 22g
- Sodium: 1200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Spicy Korean Gochujang Grilled Ribs
Once these delicious spicy Korean gochujang grilled ribs have cooled completely, it’s time to think about storing any leftovers. For short-term storage, place the ribs in an airtight container and keep them in the refrigerator for up to 3-4 days. They hold up well, and the flavors often deepen overnight! If you want to save them for longer, freezing is a great option. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. This method helps prevent freezer burn and preserves that amazing flavor. Remember that proper storage is key, even after all that effort in marinating Korean ribs for grilling.
When you’re ready to enjoy them again, reheating is simple. For refrigerated ribs, you can gently warm them in a covered skillet over low heat with a tablespoon or two of water or broth, or microwave them for a minute or two until heated through. For frozen ribs, thaw them overnight in the refrigerator before reheating. You can also reheat them directly from frozen in a low oven (around 300°F/150°C) for about 15-20 minutes, or until warmed through. Avoid high heat when reheating, as it can dry them out.
Frequently Asked Questions About Spicy Korean Gochujang Grilled Ribs
Can I use beef or chicken instead of pork ribs?
Absolutely! While this recipe is designed for pork ribs, you can definitely adapt it. For an easy gochujang grilled beef recipe, try using thinly sliced flank steak or short ribs, and reduce the marinating and grilling times accordingly. Chicken thighs or wings also work wonderfully; just adjust the grilling time to ensure they are cooked through without drying out.
What kind of gochujang should I use?
For the best results, look for a good quality gochujang paste. There are different heat levels and flavor profiles available, so choose one that suits your preference. Some brands are spicier, while others have a more pronounced sweetness. Any authentic Korean brand will give you a fantastic base for these spicy Korean gochujang grilled ribs.
Can I bake these ribs instead of grilling them?
Yes, you can! If grilling isn’t an option, you can achieve a similar delicious result in the oven. Marinate the ribs as directed, then place them on a baking sheet lined with foil. Bake at 350°F (175°C) for about 1.5 to 2 hours, basting with the reserved marinade during the last 30 minutes, until tender and caramelized.
What are some good side dishes to serve with these ribs?
These ribs are fantastic with classic Korean sides like kimchi, pickled daikon radish (danmuji), or a simple green onion salad (pajeori). Steamed white rice or sticky rice is also a must to soak up all that incredible gochujang glaze. A refreshing cold noodle dish like bibim guksu would also be a perfect counterpoint to the richness of the ribs.
Variations of Spicy Korean Gochujang Grilled Ribs You Can Try
While these pork ribs are absolutely divine, this versatile gochujang marinade opens up a world of delicious possibilities! Don’t be afraid to experiment with different proteins and cooking methods to discover your new favorite way to enjoy this flavor profile. Here are a few ideas to get you started:
- Spicy Korean Gochujang Grilled Chicken: Swap the pork ribs for chicken thighs or wings. This gochujang marinated grilled meat is fantastic on chicken, offering a slightly different texture but the same incredible sweet and spicy kick. Grill until cooked through and nicely charred.
- Gochujang Glazed Grilled Salmon: For a lighter, seafood option, try this marinade on salmon fillets. The sweet and spicy glaze caramelizes beautifully on the fish. Brush it on during the last few minutes of grilling to prevent the sugar from burning too quickly.
- Authentic Spicy Korean Grilled Pork Belly: For an even richer, melt-in-your-mouth experience, use thinly sliced pork belly. Grill it quickly over medium-high heat until crispy and rendered, basting with the marinade as it cooks.
- Korean Gochujang Grilled Vegetables: Don’t forget the veggies! Hearty vegetables like bell peppers, onions, zucchini, and corn on the cob can be marinated and grilled alongside your meat, soaking up that amazing flavor. This is a great way to add some color and freshness to your meal.
Spicy Korean Gochujang Grilled Ribs: Easy Recipe
- Total Time: 10 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Spicy Korean Gochujang Grilled Ribs with Pickled Cucumber is a bold and flavorful dish featuring ribs marinated in a spicy, savory gochujang-based Korean BBQ sauce and grilled to perfection. It’s a fusion of Korean street food and backyard cookout flavors, complemented by the cool crunch of quick pickled cucumbers.
Ingredients
- 3 lbs pork spare ribs
- 1/2 cup gochujang
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp honey
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tbsp toasted sesame seeds (for garnish)
- 2 scallions, finely sliced (for garnish)
- 1 large English cucumber, thinly sliced
- 1/4 cup rice vinegar (for pickles)
- 1 tbsp sugar (for pickles)
- 1 tsp salt (for pickles)
- 1/2 tsp crushed red pepper flakes (optional, for pickles)
- 1 tsp sesame oil (for pickles)
Instructions
- Prepare the Korean BBQ Marinade: In a medium bowl, combine gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, honey, minced garlic, and grated ginger. Mix until smooth. Reserve about 1/4 cup of marinade for basting.
- Marinate the Ribs: Place the ribs in a shallow dish or sealable plastic bag. Pour the marinade over the ribs, ensuring they are well-coated. Cover and refrigerate for at least 6 hours, preferably overnight.
- Make the Pickled Cucumber: In a small bowl, toss the cucumber slices with rice vinegar, sugar, salt, optional red pepper flakes, and sesame oil. Let sit for at least 30 minutes.
- Preheat the Grill: Bring your grill to medium-high heat (375°F to 400°F). Lightly oil the grates.
- Grill the Ribs: Remove ribs from marinade, allowing excess to drip off. Place ribs on the grill, meat side down. Cover and cook for about 20 minutes, turning occasionally. Baste with the reserved marinade in the last 15 minutes of grilling. Continue flipping and basting every 5 minutes until ribs are deeply charred, sticky, and cooked through, about 45 minutes total.
- Garnish and Serve: Transfer the grilled ribs to a cutting board and let rest for 5 minutes. Slice between the bones, garnish with toasted sesame seeds and sliced scallions. Serve with the pickled cucumbers.
Notes
- Charcoal grilling imparts a more authentic smoky flavor that complements the gochujang marinade.
- Avoid using metal containers for marinating the ribs.
- The pickled cucumbers help balance the heat and add a refreshing element to the dish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
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