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One-Pot Korean Spicy Ribs and Rice

  • Author: Seonkyoung Longest
  • Cook Time: 1 hour 40 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4 to 6 1x




  • 1 rack of baby back ribs(about up to 3lb.)
  • 2 Tbs cooking oil
  • 1 medium size onion, 1/4 inch thick sliced
  • 1/2 cup water plus 5 cups

For The Sauce


  1. Wash a rack of baby back ribs under cold water. Cut into single pieces along with bones. Dry ribs by patting with paper towels.
  2. Heat a large dutch oven(or thick bottom pot) over medium high heat, add oil; swirl to coat. Add ribs, season with pinch of salt and pepper; sear until brown both sides, about 5 minutes each sides. Do 2 batches if needed. Remove seared ribs from pot, set aside.
  3. In same dutch oven, add onion and 1/2 cup water, deglazing all goodies on bottom of pot. Reduced the heat to medium, cook for 5 minutes or until onion is soften and lightly brown.
  4. Meanwhile let’s make sauce! Combine all ingredients for sauce in a mixing bowl.
  5. Pour sauce mixture into pot, stir. When sauce is sizzling, add seared ribs back to pot and pour 5 cups water. Make sure ribs are covered by liquid. Cover, increase heat to high. Bring to boil and reduce heat to medium, simmer for 40 minutes. Stir occasionally.
  6. Add rice, stir and make sure rice covered by liquid so it will evenly cook through. Cover, reduce heat to medium-low, simmer for 20 minutes; and then reduce heat to low, simmer for additional 10 minutes. Remove from heat, let it stand and relax for 10 minutes.
  7. Stir rice and ribs and garnish with chopped green onion & sesame seeds. Enjoy!


If you’d like to make without rice, just add 2 cups of water instead 5 cups. Bring it to boil and simmer for 1 hour. Then it’s ready for ya!!