California Farm Gochujang Pork Ribs CrockPot Dinner
I went to a Korean Restaurant to try Gochujang pork ribs and liked them. I have made them since twice at home in my crockpot. Once with the ribs brushed with pepper sauce on both sides, and once with the sauce brushed on one side only. They were tender, very spicy, and mild spicy. If you prefer milder, brush only the meaty side. I added an apple to the vegetables because pork and apple go well together.
California Farm Gochujang Pork Ribs CrockPot Dinner
I went to a Korean Restaurant to try Gochujang pork ribs and liked them. I have made them since twice at home in my crockpot. Once with the ribs brushed with pepper sauce on both sides, and once with the sauce brushed on one side only. They were tender, very spicy, and mild spicy. If you prefer milder, brush only the meaty side. I added an apple to the vegetables because pork and apple go well together.
Open in Cookpad AppSteps
- 1
Wash and chunk potato, carrot, apple and shallots and place on bottom of the crock pot.
- 2
Wash, dry, cut and brush ribs sparingly with gochujang paste, meaty side only for spicy, or both sides for very spicy. Use the back of a soup spoon to apply the gochujang paste evenly.
- 3
Place ribs on top of the vegetable chunks in crockpot. Chop ginger and garlic and sprinkle over the ribs and vegetables. Drizzle sweet thick soy sauce over. Add enough rice wine to touch the bottom of the ribs.
- 4
Set crockpot to four hours on high or eight hours on low. Mix sesame oil and sesame seed. Drizzle over when ribs are ready. Serve, enjoy.
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