Korean Spareribs with Fermented Chili Paste and Daikon Radish

Ingredients

• 1.5 pounds Pork spareribs
• 3 tablespoons Gochujang (Korean fermented chili paste)
• 1 medium Daikon radish
• 2 tablespoons Soy sauce (gluten‑free if needed)
• 1 tablespoon Rice vinegar
• 3 pieces Garlic cloves
• 1 teaspoon Fresh ginger
• 1 tablespoon Olive oil
• 1/2 teaspoon Black pepper
• 2 stalks Green onion(optional)

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Trim excess fat from the spareribs and pat dry.

2. 2

   In a bowl, combine gochujang, soy sauce, rice vinegar, minced garlic, grated ginger, olive oil, and black pepper to form a thick glaze.

3. 3

   Place the ribs on a large baking sheet, brush generously with the glaze, and cover tightly with foil. Roast for 2 hours, turning once and basting with remaining glaze.

4. 4

   While the ribs roast, peel and thinly slice the daikon into 1/8‑inch rounds. Toss the slices with a pinch of salt and set aside.

5. 5

   After 2 hours, remove the foil and increase oven temperature to 425°F (220°C). Broil the ribs for 5‑7 minutes, watching closely, until the glaze caramelizes and the meat is tender.

6. 6

   Meanwhile, heat a skillet over medium‑high heat, add a splash of oil, and quickly stir‑fry the daikon slices for 2‑3 minutes until they soften and develop a slight char. Season with a dash of soy sauce if desired.

7. 7

   Slice the ribs into individual portions, plate with the charred daikon, and garnish with sliced green onion if using. Serve immediately.