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Sticky gochujang corn ribs
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by Martha Collison
Makes: 8-12 ribs
2 cobs sweetcorn
1 tbsp sunflower oil
2 tbsp Cooks’ Ingredients Mirin Rice Wine
2 tbsp soy sauce
2 tsp Cooks’ Ingredients Gochujang Paste
2 tbsp clear honey
1 lime, juice
1. Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with parchment. Stand each cob on one end and carefully slice each one in ½ lengthways through the centre. This will be tough and requires caution, and a very sharp, large knife. Cut each ½ into 2 or 3 pieces to make 8-12 ribs in total.
2. Toss the ribs in the oil until well coated, then arrange on the prepared baking tray. Bake for 20-25 minutes.
3. Meanwhile, make the glaze. Mix the remaining ingredients together in a small saucepan, then simmer for 5 minutes until slightly thickened. Brush the ribs with the glaze a few times as they cook, until the corn is tender and sticky. Serve immediately.
Typical values per serving:
This recipe was first published in August 2021.