To Satisfy A Craving
August 22, 2011 § 2 Comments
Korean Fried Chicken may not be the newest craze in the metro, it is a new addition in my neighborhood though — woohoo!. The newly opened Chicken Bon Chon has cars queuing for parking that could cause a jam especially on weekends. Though the long lines turn me off, so addicted to this crispy, garlicky sweet-coated tender juicy chicken, I find myself thinking of it day and night. With this frustration comes a want to devour anything that is crunchy, sweet, spicy and garlicky just to satisfy this craving. So when I came across this recipe by Trissa, I knew that I had to try it.
Although mine didn’t really come out sticky –too much flour perhaps — it is a definite winner on the taste department.
Fried Pork Ribs Korean-Style
This marinade is sweet, garlicky and not too spicy because I used Ssamjang, a chili-bean paste for milder heat.
Using Gochujang, a red chili paste will make it spicier, so the choice is yours. The ribs were pan-fried as the recipe called for but I already imagine it to be exceptional too grilled or broiled. That’s next on my agenda.
What You Need:
- 3 cloves garlic
- 3 cm ginger, peeled
- 2 tablespoons soy sauce
- 1 ½ tablespoons ssamjang (chili-bean paste)
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 egg, lightly beaten
- 1/3 cup flour
- ½ tablespoon cornstarch
- 750 grams pork ribs
- Oil for pan-frying
What You Do:
- Using a food processor or a blender, process the garlic, ginger, soy sauce, chili-bean paste, vinegar, sesame oil and brown sugar in a bowl.
- Add the eggs and place the pork ribs in the mixture. Marinate for 2 hours or overnight.
- Mix the flour and cornstarch together and dredge the marinated pork ribs in it.
- Heat the oil in a frying pan over med-high heat. Pan fry for around 5 minutes on each side.