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