An easy, fun snack recipe, these Korean corn ribs are well balanced between garlicky, sweet, spicy, and savory. Not only are these tasty, they're also vegan and vegetarian friendly!
Preheat oven to 400°F and prepare a sheet pan lined with either parchment or foil.
In a small bowl, whisk together sugar, gochujang, rice vinegar, ketchup, soy sauce, and minced garlic. Set aside until needed.
***Before starting, please, please, please be careful of your knife! If you're not comfortable holding a knife, have someone cut the corn for you. Always be aware of where your knife blade and the placement of your fingers.***On a secure, non-slippery cutting board, split the whole corn into quarters, lengthwise. Arrange the quartered corn on the lined sheet pan with some space in between each one. Bake the corn for about 20 minutes, or until the corn kernels develop some brown and becomes crispy.
Brush the corn kernels with the prepared sauce and bake it for another 5 minutes.
Garnish the Korean corn ribs with sliced green onions and sesame seeds. Enjoy!
Notes
You can also try this recipe via air frying! Simply decrease the air fry time to 15-20 minutes at 400°F.