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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.**
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.
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.
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.
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.
