Korean cheese ribs
By VicentaLakin
the first snow of the new year, are you still talking about the most beloved korean chicken and beer? then you're out, and this year's most popular korean meal is a cheese rib, and suddenly it's all over the streets like spring after rain. battered ribs, immersed in special sauce, entangled in thin, chubby cheese, biting down, sweet, soft, chubby, entangled in your tongue, stinging your taste buds. have you moved? let's do this. let's do something new for your ribs。
Recipe Recommendations
- pork ribs 1 kg
- Korean hot sauce 3 scoops
- cooking wine 3 scoops
- fruit vinegar 1 scoop
- sesame oil 1 scoop
- yellow onion 1/4 of
- black pepper appropriate amount
- mozzarella cheese 200 grams
- soy sauce 3 scoops
- honey 3 scoops
- Korean chili powder 2 tablespoons
- garlic 5-merous
- Apple 1/2
Steps for Korean cheese ribs
1
Feeds other than ribs and cheese are thrown into the bowl at the same time as mixers (small partners without mixers can grind onions, garlic and apples into mud and mix them with sauce)。
2
The sauce is evenly painted on the ribs and made for about two hours。
3
For the convenience of cleaning after cooking, tin paper could be considered to wrap the inside walls of the pot。
4
A small amount of edible oil shall be added to the pot, the salted ribs shall be properly roasted in the pot, and a small amount of water shall be added to the cuisine for about 15 minutes, and the fire shall be dried with soup, the rest of the sauce shall be brushed, and the fire shall be boiled again into the pot for the juice。
5
And set all the burnt ribs on one side of the pot, and cast thick cheese on the other side, then cast corn green beans, and put a little fire until the cheese melts。
6
When it's done, it's done with the white sesame。