Korean Sticky Ribs with California Walnuts
Description
This shareable plate combines global flavor with wonderful nutrition to create an enticing dish that’s fun for the whole family to devour.
Ingredients
For the Candied California Walnuts
3 cups California Walnuts
1 cup powdered sugar
For the Korean Sticky Ribs
1/4 cup honey
1/8 cup California Walnuts, roasted and roughly chopped
1/4 cup Gochujang Red Pepper Paste
1 rack Baby Back or Spare Ribs, pre-cooked and cut into individual riblets
For the garnish
1 Tablespoon scallions, finely chopped
2 Tablespoons Candied California Walnuts, finely chopped
1 teaspoon sesame seeds, toasted
PREPARATION
Candied California Walnuts
- Bring a large pot of salted water to a boil. Blanch walnuts for 1 minute and toss until coated with powdered sugar
- Deep fry at 325F for 2-3 minutes, or until golden.
- Remove from fryer and spread on a baking sheet lined with parchment paper. Allow to cool and store in an airtight container until ready to use.
Korean Sticky Ribs
- In food processor puree honey, roasted walnuts and gochujang. To cook (frying method): Preheat fryer to 350F. Deep-fry ribs for 2-3 minutes or until crisp and golden. To cook (oven method): Preheat oven to 400F – cook until slightly charred and heated through- about 7 minutes. To cook (grill method): Preheat grill over high heat – cook, tuning continuously until heated through- about 7 minutes.
- Toss with desired amount of honey-gochujang sauce and stack high on a plate. Sprinkle evenly with scallions, chopped candied walnuts and sesame seeds. Serve immediately with the remaining sauce for dipping.
NUTRITION
- Calories: 640 cal
- Total Fat: 39 g
- Cholesterol: 145 mg
- Sodium: 510 mg
- Carbohydrates: 30 g
- Dietary Fiber: 1 g
- Protein: 41 g