Spicy Steak Riblets with Gochujang Glaze 🔥🥩🌶️
Tender steak riblets get a fiery kick with a sweet and savory gochujang glaze. This recipe uses simple ingredients for a flavour explosion! 🧅🧄🌶️🥩🍯
Ingredients:
2 lbs beef steak riblets (or short ribs, cut into 2-inch pieces)
1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup gochujang (Korean chili paste)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup water
2 tablespoons cornstarch (for thickening)
Sesame seeds and green onions (for garnish, optional)
Instructions:
1. Season the steak riblets generously with salt and black pepper. In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Sear the riblets on all sides until browned, about 2-3 minutes per side. Remove the riblets from the skillet and set aside.
2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and red bell pepper and cook for another 3 minutes, until slightly tender.
3. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger, and red pepper flakes. Pour this mixture into the skillet with the onions and peppers. Bring to a simmer.
4. Return the seared steak riblets to the skillet, ensuring they are coated in the gochujang mixture. Add 1/4 cup of water to the skillet. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 45 minutes, or until the riblets are very tender. The longer they simmer, the more tender they will become.
5. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the simmering riblets. Cook for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
6. Taste and adjust seasonings as needed. Garnish with sesame seeds and chopped green onions, if desired, before serving. Serve hot over rice or noodles. Enjoy!