KOREAN POP Fresh and Spicy

With Korea in the news, ride the Korean dining wave and discover a cuisine that is fresh, spicy and easy to prepare

Discover a new cuisine that’s so easy to prepare

SERVES 4

PREP: 10 MINUTES + MARINATING COOKING: 1 ½ - 2 HOURS

80ml (1/3 cup) gochujang (Korean hot pepper paste, available from Asian grocers)

60ml (¼ cup) mirin

80ml (1/3 cup) sesame oil

125ml (½ cup) honey

6 cloves garlic, finely chopped

1 knob ginger, peeled and finely chopped

1 small red onion, finely chopped

1 red apple, peeled and grated

5ml (1 tsp) ground black pepper

1.5-2kg pork ribs Combine all ingredients in a large bowl. Refrigerate overnight. Preheat oven to 160°C . Line a large oven tray with baking paper. Place ribs on tray and bake, basting regularly, for 1 ½ - 2 hours or until ribs are tender and well caramelized. Slice ribs before serving. 250ml (1 cup) water

125ml (½ cup) white-wine or rice-wine vinegar 100g (½ cup) white sugar

4 small red chillies, finely sliced

15ml (1 tbsp) grated ginger

15ml (1 tbsp) finely chopped garlic

15ml (1 tbsp) gochujang (Korean hot pepper paste)

Place cucumber and salt in a bowl and stand for 30 minutes. Bring a saucepan of salted water to the boil. Blanch kale leaves for 30 seconds, remove and refresh in cold water. Cut into 2cm pieces. Combine remaining ingredients in a saucepan and bring to the boil over high heat. Remove from heat and set aside to cool.

Rinse cucumber well, add to kale. When liquid is cool, pour over cucumber and set aside for 30 minutes to allow flavors to absorb. Kimchi will keep in an airtight container in the fridge for 1 to 2 weeks.