Korean Spiced Glazed Pork Ribs

Korean BBQ Ribs

A sticky, sweet and sour marinade infused with Asian flavors that also doubles as sauce will make the taste of these ribs explode in your mouth with just the right amount of heat. For a change of pace try serving these oven baked ribs Caribbean style with fried plantains and yellow rice.

Serves  8
1/2 cup gochujang (Korean hot pepper paste)
2 Tablespoons dark brown sugar
1/2 Tablespoon turbinado sugar
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons rice vinegar
2 teaspoons toasted sesame oil
Kosher salt, to taste
3 pounds baby back pork ribs, separated into individual ribs

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.

Toss ribs and half of marinade in a 13 x 9- inch baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.

Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and  pour off any fat that has come off the ribs. Increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.

Cook’s Note:
For this dish, I used whole sliced pork spare ribs instead of baby back ribs, as called for in the recipe. You can also use pork belly or another similar cut of ribs, if you like. Be sure to reduce the cooking time by 10 to 15 minutes with boneless pork.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

Soy-Glazed Salmon en Papillote with Sesame Green Beans and Snow Peas

Schichimi Togarashi

Shichimi tōgarashi ( 唐辛子),  also known as nana-iro tōgarashi (七色唐辛子) or simply shichimi, is a common Japanese spice mixture. containing seven ingredients.

Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food.

A typical blend may contain:
-coarsely ground red chilli pepper (the main ingredient)
– roasted orange peel
-black sesame seeds
-white sesame seeds
-hemp seeds
– ground ginger
nori or aonori

Some recipes may substitute or supplement these with poppy seed, yuzu peel,rape seed or shiso.

Shichimi should be distinguished from ichimi tōgarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).

 The culinary history of this  spice mix dates back at least to the 17th century, when it was produced by herb dealers in Edo  which is current day Tokyo, and sometimes it is referred to as Yagenbori (Japanese: , from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀?) sold near Sensō-ji, Shichimiya (七味家?) sold near Kiyomizu-dera, and Yawataya Isogorō (八幡屋磯五郎?) sold near Zenkō-ji.

Yagenbori Shichimi Togarashi Shin-Nakamise Main Store in Asakusa,Tokyo.

In terms of use, many cooks will add it  to soups and on noodles and gyūdon. In Japan, some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning.

Togarashi works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu , which are small bits of food cooked in rich broth, noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

Makes About 1/2 Cup
2 Tablespoons sansho (or 1 tablespoon black peppercorns)
1 Tablespoon dried tangerine peel
1 Tablespoon ground red chile pepper
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds
2 teaspoons minced garlic

Combine the sansho (or black peppercorns), tangerine peel, ground red chile pepper, nori, and minced garlic.Grind the first four ingredients together to a chunky consistency.Add the black sesame seeds, white poppy seeds to the ground mixture. Store refrigerated in an airtight container up to 1 month.