Korean Sticky Ribs with California Walnuts

By Adam Moore
Total Time
20 Mins
Serves
8
Meal
Dinner Lunch

DESCRIPTION

This shareable plate combines global flavor with wonderful nutrition to create an enticing dish that’s fun for the whole family to devour.

Prep Time
15 Mins
Cook Time
5 Mins
Total Time
20 Mins
Calories
640
Total Fat
39
Cholesterol
145
Sodium
510
Carbohydrates
30
Dietary Fiber
1
Protein
41

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

  1. Bring a large pot of salted water to a boil. Blanch walnuts for 1 minute and toss until coated with powdered sugar
  2. Deep fry at 325F for 2-3 minutes, or until golden.
  3. 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

  1. 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.
  2. 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.