Kevin Dundon's Korean sauce sticky bacon ribs: Today

Ingredients

Serves: 4

• 2 sheets bacon ribs, cut into 3 pieces
• 1 onion, halved
• 2 garlic cloves, chopped
• 2 sprig thyme
• 100ml dark soy sauce (50ml +50ml)
• 2 tbsp Korean gochujang paste ( 1+1)
• 800ml vegetable stock
• 3 tbsp. honey
• 1 tbsp. sesame oil
• 2 tbsp Korean style sauce

Side

• ¼ green cabbage, shredded
• 1 carrot, shred
• 1 shallot, sliced
• 1 tbsp Korean style sauce ( or gochujang)

To serve

• 4 tbsp Peanut Rayu, (peanut and chilli oil) - optional
• 4 tbsp. Coriander leaves
• 2 lime, quartered

Method

1. Place the bacon sheet pieces on a large saucepan. Add the onion, garlic, herbs, gochujang paste, half of the soy sauce and cover with vegetable stock.
2. Cover with a lid and bring to the boil. Simmer over medium/ low heat for 45-50 minutes until the bacon ribs are softened.
3. In the meantime, prepare the glaze. In a bowl, combine the honey, the rest of the soy sauce, sesame oil, gochujang paste and sauce, stirring until combined. Keep aside until needed.
4. In the meantime, prepare the coleslaw. In a bowl, combine the cabbage, carrot, shallot. Stir in 2 tbsp of Korean sauce and check the seasoning. Keep aside until needed.
5. Once the ribs are cooked, Preheat the oven to 220˚C or grilling setting.
6. Place the cooked ribs on a roasting tray and brush with the glaze. Place in the oven and cook for 5-8 minutes. Brush again with more glaze and place one more time in the oven to caramelise.
7. Remove from the oven and serve immediately with the coleslaw, a sprinkle of coriander and peanut rayu and so lime if desired.