One-Pan Gochujang Butter Pork Ribs (Gochujang Butter Deunggalbi)

Byhubbybap@gmail.com
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This is one of those cozy meals that feels a little extra special without requiring too much effort.

The ribs are inspired by a popular Korean-style gochujang butter rib recipe, but I adjusted the flavors a bit to fit my own style. The sauce is spicy, savory, slightly sweet, and rich from the butter, and everything cooks together in one pan until the ribs become tender and glossy.

Gochujang and butter might sound like an unexpected combination at first, but they work surprisingly well together. The butter softens the sharp heat from the gochujang and gives the sauce a richer, smoother flavor. I actually love adding a little butter to spicy Korean dishes in general, even dakdoritang sometimes, because it rounds everything out and makes the sauce feel extra comforting.

I also love recipes like this because they feel impressive without actually being complicated. Most of the cooking time is hands-off, and the sauce gets better as it slowly reduces.

Paired with rice and a few simple sides, it makes such a comforting meal at home.

One Pan Gochujang Butter Pork Ribs Korean spicy pork ribs

One-Pan Gochujang Butter Pork Ribs (Gochujang Butter Deunggalbi)

Tender pork ribs cooked in a rich gochujang butter sauce for an easy one-pan meal.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Pork Ribs
  • 2½ lb Pork baby back ribs
  • ½ Onion sliced
  • 2–3 stalk Green onion chopped
  • 3 tbsp Butter
  • 1½ cup Water adjust as needed
  • ½ tsp Black pepper
  • 2–3 Chilies of choice optional, sliced
Gochujang Sauce
  • 4 tbsp Soy sauce
  • 4 tbsp Gochujang
  • 3½ tbsp Sugar
  • 2 tbsp Gochugaru
  • 2 tbsp Minced garlic
  • 2 tbsp Korean cooking wine (matsul)
  • 1 tbsp Oyster sauce
  • 1/2 tsp Ginger powder optional but recommended

Equipment

  • Large deep skillet or sauté pan with lid

Method
 

  1. Prep ribs
    Remove the membrane from the back of the ribs if needed. Cut between the bones into individual ribs and pat dry.
  2. Make sauce
    Mix soy sauce, gochujang, sugar, gochugaru, garlic, Korean cooking wine (matsul), oyster sauce, and ginger powder until smooth.
  3. Sear ribs
    Heat a lightly oiled large pan over high heat. Add ribs and sear until browned on the outside.
  4. Add aromatics and sauce
    Add sliced onion and green onion to the pan and sauté briefly. Pour in the prepared sauce and toss to evenly coat the ribs.
  5. Simmer
    Pour in 1½ cups water. Cover and simmer over low heat for about 40 minutes, until ribs are tender. Add a little more water if the sauce reduces too quickly.
  6. Reduce sauce
    Remove the lid and increase heat to high. Cook until the sauce thickens and becomes glossy.
  7. Finish
    Add butter, black pepper, and chilies if using. Toss until everything is evenly coated.
  8. Serve
    Serve hot with rice and your favorite side dishes.

Notes

Difficulty

Intermediate – Simple process, but reducing the sauce properly takes a little attention.

Storage

Refrigerator: Up to 3–4 days airtight.
Reheat: Reheat gently in a pan with a splash of water.
Freezer: Up to 1 month.

Tips

• Removing the membrane helps the ribs become more tender
• Patting the ribs dry helps them brown better
• Simmer low and slow for tender texture
• Butter is added at the end for a richer glossy sauce
• Adjust chilies depending on spice preference
• Sauce can reduce differently depending on pan size and heat level, so add a little extra water if needed
• Stir more frequently once the sauce starts thickening

If you liked this, you might also like:

Easy LA Galbi (Korean Short Ribs)

Air Fryer Gochujang Samgyeopsal (Spicy Korean BBQ Pork Belly)

Rice Cooker Dakdoritang (Korean Spicy Braised Chicken)

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