Korean Sweet & Sticky Spare Ribs, Pork Belly Yaki Udon, Make Your Home Smell Like Williams & Sonoma

San Diego Restaurants:
bb.q Chicken: 4/5
Padadak: 4/5

Korean Spare Ribs Jjim:
2.5-3 pounds spare ribs (HMart or Costco)
3 Tbsp Japanese sake
Place spare ribs in a large bowl and rinse with cold water until water runs clear
Place spare ribs in a colander and rub in 3 Tbsp of sake to remove meat smell
Let sit for 10 minutes

1/4 cup soy sauce
1/4 cup brown sugar, packed
1 Tbsp sesame oil
1 Tbsp sake
1/2 tsp black pepper
2 cups water
1 knob of ginger
1 whole head of garlic, minced

Bring sauce and spare ribs to a boil on high heat then turn heat down to low/medium and simmer for 1 hour
Uncover and turn heat to high until sauce thickens and caramelizes
Spare ribs will turn golden brown in color and there should be roughly 1/4-1/3 cup of sauce left

Yaki Udon with Pork Belly
12 oz pork belly, thinly sliced
1 sweet yellow onion
1/2 cabbage head, roughly chopped
1 carrot, julienned
4-6 shiitake mushrooms
5 garlic cloves, minced
1 small piece of ginger, sliced

Sauce:
1/4 cup Hon Tsuyu
1 Tbsp sesame oil
1 Tbsp Lee Kum Kee Oyster Sauce
1 Tbsp sake
2 Tbsp chicken broth
1/8-1/4 tsp white pepper (black pepper is fine)
1 Tbsp corn starch

3 packs of Sanuki Udon Noodles, thawed
Blanche thawed noodles for 30 seconds in hot boiling water
Quickly remove udon noodles and rinse in cold water until all starch has been removed.
If udon noodles are not rinsed properly they will have a sticky, doughy texture

If it's too salty add water
If it's lacking salt add more Hon Tsuyu sauce