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.

Ssamjang

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:

  1. 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.
  2. Add the eggs and place the pork ribs in the mixture.  Marinate for 2 hours or overnight.
  3. Mix the flour and cornstarch together and dredge the marinated pork ribs in it.
  4. Heat the oil in a frying pan over med-high heat. Pan fry for around 5 minutes on each side.
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