Korean Corn Ribs
An easy, fun snack recipe, these Korean corn ribs are well balanced between garlicky, sweet, spicy, and savory. Not only are these tasty, they're also vegan and vegetarian friendly!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 ear sweet yellow corn (, shucked)
- 3 Tablespoon granulated sugar
- 1½ Tablespoon gochujang ((Korean pepper paste))
- 1½ Tablespoon rice vinegar
- ¾ Tablespoon ketchup
- ½ Tablespoon soy sauce
- 1 clove garlic (, minced (about 1 tsp))
- Green onion (, thinly sliced (optional for garnish))
- Toasted sesame seed ((optional for garnish))
Instructions
- 1
Preheat oven to 400°F and prepare a sheet pan lined with either parchment or foil.
- 2
In a small bowl, whisk together sugar, gochujang, rice vinegar, ketchup, soy sauce, and minced garlic. Set aside until needed.
- 3
***Before starting, please, please, please be careful of your knife! If you're not comfortable holding a knife, have someone cut the corn for you. Always be aware of where your knife blade and the placement of your fingers.***On a secure, non-slippery cutting board, split the whole corn into quarters, lengthwise. Arrange the quartered corn on the lined sheet pan with some space in between each one. Bake the corn for about 20 minutes, or until the corn kernels develop some brown and becomes crispy.
- 4
Brush the corn kernels with the prepared sauce and bake it for another 5 minutes.
- 5
Garnish the Korean corn ribs with sliced green onions and sesame seeds. Enjoy!