David Chang's Korean Sticky Ribs Recipe

Name: David Chang's Korean Sticky Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1/2 cup soy sauce, tamari; 1/2 cup pear juice or fuji apple juice; 1 teaspoon sesame oil roasted; 10 grinds black pepper; 4 bunches scallions, spring or green onions roughly chopped, saving some for garnish; 1/4 cup mirin (sweet seasoning); 4 cloves garlic; 4 pounds pork ribs short; 1 cup baby carrots; 1 cup daikon (chinese icicle radish) or mu (white korean radish) sliced; 1/2 cup chestnuts roasted and shelled; 6 large eggs; 2 tablespoons pine nuts toasted; 1 x red chili peppers sliced into fine threads

Servings: persons

3 cups water
1/2 cup soy sauce, tamari
1/2 cup pear juice or fuji apple juice
1 teaspoon sesame oil roasted
10 grinds black pepper
4 bunches scallions, spring or green onions roughly chopped, saving some for garnish
1/4 cup mirin (sweet seasoning)
4 cloves garlic
4 pounds pork ribs short
1 cup baby carrots
1 cup daikon (chinese icicle radish) or mu (white korean radish) sliced
1/2 cup chestnuts roasted and shelled
6 large eggs
2 tablespoons pine nuts toasted
1 x red chili peppers sliced into fine threads

1
In a large saucepan, combine water, soy, juice, sesame oil, pepper, scallions, mirin and garlic.
2
Bring to a boil on stovetop.
3
Add ribs, submerging completely.
4
Cover and simmer over low heat for 4 to 6 hours or until meat offers no resistance to finger pressure.
5
Remove meat from braising liquid and set aside.
6
Add vegetables and chestnuts to liquid; cook for a few minutes until tender.
7
Remove vegetables and set aside.
8
Simmer braising liquid for 20 to 30 minutes to reduce and thicken slightly, making sure flavour does not become overly concentrated.
9
Finish ribs by browning on a hot grill for 2 to 3 minutes per side or until nicely charred.
10
Brush with reduced liquid.
11
To prepare garnish, separate eggs.
12
Whisk both whites and yolks well and pour each separately into hot non-stick pans.
13
Cook into thin crepelike omelettes.
14
Cool and cut both into fine ribbons.
15
Serve short ribs on a large platter with carrots and daikon.
16
Garnish with egg, pine nuts and scallion tips.
17
Serve with chili threads and reduced braising liquid as a sauce if desired as well as sides of rice and grilled onions or summer squash.

1560

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups water, 1/2 cup soy sauce, tamari, 1/2 cup pear juice or fuji apple juice, 1 teaspoon sesame oil roasted, and more.

Yes, David Chang's Korean Sticky Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

David Chang's Korean Sticky Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions