• 2 packs of Juicy Marbles Baby Ribs
• 2 tbsp neutral oil 
• 2 green onions
• 3 cloves of garlic
• 2 cm ginger
• ½ tsp gochugaru (korean chili flakes)
• 1 tbsp brown sugar 
• 2-3 tbsp gochujang, depending on how spicy you want it (korean fermented chili paste) 
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 600 ml vegetable stock
• 500 g rice cakes 
• 1 tbsp cornstarch 
• 2 tbsp water 
• Sesame seeds for garnish 
• Finely sliced green onion for garnish 

1. Prepare the vegetables: finely slice a green onion, peel and grate 3 garlic cloves, and grate some ginger.
2. In a jug, mix together 2–3 tbsp of gochujang, 3 tbsp of soy sauce, 3 tbsp of rice vinegar, 2 tbsp of sesame oil, 600 ml of vegetable stock, the sliced green onion, grated garlic, and grated ginger.
3. Chop the Baby Ribs into 3–4 pieces and season with salt and pepper.
4. Heat 2 tbsp of neutral oil in a large pan or skillet over medium heat. Add the Baby Ribs and cook on both sides until nicely browned, about 7–8 minutes.
5. Cover the ribs with the liquid mixture, close the pan with a lid, and cook for 20 minutes.
6. After 20 minutes, uncover the pan and add the rice cakes. Nestle them into the braising liquid and cook for 5–6 minutes, until softened. Add more water or vegetable stock if necessary.
7. Make a slurry by mixing 1 tbsp of cornstarch with 2 tbsp of water. Pour it into the braising liquid and mix well. Let it cook for another minute, until thickened. You can skip this step if you prefer a soupier consistency.
8. Sprinkle with toasted sesame seeds and finely sliced spring onions.
9. Serve with smashed cucumber salad, kimchi, or extra rice, if desired.