Gochujang ribs.

[DocSteve]

Was married to a Korean woman for 15 years, lived next door to her mom for 3 1/2 of them. Ate lots of Korean food.
Found this recipe for Gochujang ribs. It's a Korean paste, some say spicy, made from soy beans. It's delicious. Did a regular rack since I had the smoker going. I tweaked the recipe a little on times.
Done on a GMG.
225' degrees
Pecan

 

[KrisUpInSmoke]

They look great! I'm definitely craving some good ribs now.

 

[Preacher Man]

That sounds fantastic! And looks delicious to boot.

My family loves to make bulgogi.

 

[motocrash]

Oh yeah! I worked for a guy for 12 years that was married to a Korean.Gochujang and gochugaru...we'd doctor BBQ sauces with gochugaru and many other things more often than using gochujang,as the gochujang was homemade and in much shorter supply.

 

[DocSteve]

Oh yeah! I worked for a guy for 12 years that was married to a Korean.Gochujang and gochugaru...we'd doctor BBQ sauces with gochugaru and many other things more often than using gochujang,as the gochujang was homemade and in much shorter supply.

I've got a bunch of recipes that I wrote down watching her mother make meals.
No measurements so there are things like "add big pinch of ginger" then later in the recipe, "not enough ginger, add another pinch".
Old school Korean, rule was the guy, me always got food first. My wife was not happy at first about that but moms rules...lol.

 

[gmc2003]

I've never tried Korean spiced food, but those ribs looks really good.

Point for sure.

Chris

 

[DocSteve]

I've never tried Korean spiced food, but those ribs looks really good.

Point for sure.

Chris

The paste is described as spicy, don't think so myself. I cut up Habanero peppers and put on sandwiches.
I usually do dry ribs but I'm not gonna complain about these.
Sent a pic to ex wife (were friends). She brought up instead of cutting the paste w/ water, maybe a combo of sesame oil and low sodium soy sauce.
Gonna play w/ the recipe and tweak it to my tastes.
Will post results, good and bad.

 

[crazymoon]

DS, They look awesome and definately something defferent o put on some ribs ! like

 

[SmokinAl]

Definitely some fine looking ribs!
Al

 

[dls1]

Great looking ribs, Doc. Well deserving of a like.

I've traveled to South Korea a fair amount, primarily on business, for the past 30+ years, and early on, became a big fan of Korean food, and continue to frequently cook Korean inspired dishes at home.

The key ingredients in most Korean dishes are their "Jangs", or flavoring pastes and sauces, which are staples in our house. The "Holy Trinity" of the jangs are gochujang (red chili paste, hot or mild), doenjang (fermented soybean paste), and ganjang (fermented dark soy sauce). Those 3, plus a few other ingredients, creates a pretty decent Korean pantry.

For barbecue ribs, and much more, several years ago I researched and experimented a lot, and cobbled together a recipe for "Ssamjang" using the 3 above mentioned jangs as the foundation . Ssam, in English, loosely translates to "Wrap" and refers to the very popular dish of hand held food wrapped in a large vegetable leaf, such as lettuce. The filling of a ssam typically is bite sized pieces of some type of barbecued meat accompanied with some type of vegetable mix, often kimchi, followed with a dose of ssamjang. While I make ssams from time to time, the ssamjang is also my "Go To" barbecue sauce for ribs, pulled pork, wings, etc.

 

[DocSteve]

Great looking ribs, Doc. Well deserving of a like.

I've traveled to South Korea a fair amount, primarily on business, for the past 30+ years, and early on, became a big fan of Korean food, and continue to frequently cook Korean inspired dishes at home.

The key ingredients in most Korean dishes are their "Jangs", or flavoring pastes and sauces, which are staples in our house. The "Holy Trinity" of the jangs are gochujang (red chili paste, hot or mild), doenjang (fermented soybean paste), and ganjang (fermented dark soy sauce). Those 3, plus a few other ingredients, creates a pretty decent Korean pantry.

For barbecue ribs, and much more, several years ago I researched and experimented a lot, and cobbled together a recipe for "Ssamjang" using the 3 above mentioned jangs as the foundation . Ssam, in English, loosely translates to "Wrap" and refers to the very popular dish of hand held food wrapped in a large vegetable leaf, such as lettuce. The filling of a ssam typically is bite sized pieces of some type of barbecued meat accompanied with some type of vegetable mix, often kimchi, followed with a dose of ssamjang. While I make ssams from time to time, the ssamjang is also my "Go To" barbecue sauce for ribs, pulled pork, wings, etc.

Spent 3 1/2 years living next door to now ex mother in law. Ate true Korean food 3-4 times a week.
Also spent a month in Thailand traveling through remote regions giving out free medical care.
Fell in love w/ authentic Thai food as well.

 

[SmokinLogs]

I’ve never had Korean bbq, but those do look awesome!