New Gochujang Tamarind Corn Ribs Recipe

Shuck the corn and trim each cob into quarters: stand a cob upright and slice it lengthwise into 4 long 'ribs'. Pat pieces dry.

Preheat oven to 220°C (430°F). Toss corn ribs with 2 tbs olive oil, smoked paprika, garlic powder, 1 tsp salt, and 1/2 tsp pepper until evenly coated.

Arrange corn ribs on a baking sheet lined with parchment in a single layer, leaving space between pieces for air circulation.

Roast for 18–22 minutes, turning once halfway, until edges are lightly charred and ribs begin to crisp. Optionally finish under broiler 1–2 minutes to deepen char—watch carefully to avoid burning.

While the corn roasts, combine gochujang, tamarind paste, brown sugar, soy sauce, rice vinegar, sesame oil and 4 tbs water in a small saucepan. Whisk to a smooth mixture.

Place saucepan over medium heat and bring to a gentle simmer, stirring frequently so sugar dissolves. Simmer 2–3 minutes so flavors meld.

Mix cornstarch with 1 tbs cold water to make a slurry. Stir slurry into simmering sauce and cook 30–60 seconds until sauce thickens to a glossy, sticky consistency. Remove from heat and set aside. Reserve 2 tbs for finishing/garnish.

Thinly slice the onion into rings (use a mandoline or sharp knife). Separate rings into individual strands and pat dry with paper towel to remove excess moisture.

Place flour, 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl. Toss onion strands gently in the flour mixture until lightly and evenly coated; shake off excess flour.

Heat neutral oil in a small deep skillet or saucepan to 175–180°C (350–360°F). Fry the coated onion strands in small batches, spreading them into the oil, for 1–2 minutes until golden brown and crisp.

Use a slotted spoon to transfer fried onions to a paper towel-lined plate and immediately sprinkle a pinch of salt. Let cool to crisp further.

Place roasted corn ribs on a serving platter or individual plates.

Using a pastry brush or spoon, glaze each corn rib generously with the hot gochujang–tamarind sauce so it forms a sticky coating. Return glazed ribs to the oven for 2–3 minutes at 200°C (390°F) or under broiler for 30–60 seconds to set the glaze (watch carefully to avoid burning).

Remove ribs and immediately sprinkle a few crispy onion strands onto each rib so they adhere to the warm glaze.

Garnish with coriander cress (or micro cilantro), a light scatter of toasted sesame seeds and a lime wedge on the side. Drizzle or dot any reserved extra sauce alongside for dipping.

Serve hot. Encourage diners to squeeze lime over the ribs before eating to brighten the sticky sauce.