Korean Sticky Ribs with California Walnuts



For the Candied Walnuts
3 cups California walnuts
1 cup powdered sugar
For the Korean Sticky Ribs
1/4 cup honey
1/8 cup California walnuts (roasted and roughly chopped)
1/4 cup Gochujang red pepper paste
1 rack baby back or spareribs (pre-cooked and cut into individual riblets)
For the Garnish
1 tbsp. scallions (finely chopped)
2 tbsp. candied walnuts (finely chopped)
1 tsp. sesame seeds (toasted)


This shareable plate combines global flavor with wonderful nutrition to create an enticing dish that’s fun for the whole family to devour.


Candied California Walnuts

Bring a large pot of salted water to a boil. Blanch walnuts for 1 minute and toss until coated with powdered sugar.

Deep fry at 180 °C for 2-3 minutes, or until golden.

Remove from fryer and spread on a baking sheet lined with parchment paper. Allow to cool and store in an airtight container until ready to use.


Korean Sticky Ribs

In food processor puree honey, roasted walnuts and gochujang.

To cook (frying method): Preheat fryer to 180°C. Deep-fry ribs for 2-3 minutes or until crisp and golden.

To cook (oven method): Preheat oven to 200°C – cook until slightly charred and heated through- about 7 minutes.

To cook (grill method): Preheat grill over high heat – cook, tuning continuously until heated through- about 7 minutes.

Toss with desired amount of honey-gochujang sauce and stack high on a plate. Sprinkle evenly with scallions, chopped candied walnuts and sesame seeds. Serve immediately with the remaining sauce for dipping.