'It's honestly one of the most delicious things I’ve eaten in a while.' BalvenieUS f52partner
The whisky gives the glaze a"really rich, spicy, almost smokiness," Esther says, and the fermented gochujang adds depth of flavor. About three-quarters gets added to the rib roast before popping it in the oven, while the last bit is saved for glazing it at a high temperature about 15 or 20 minutes before its ready to serve.
"It's easily one of the most delicious things I’ve eaten in a while," says Eric."On top of it, this recipe is so smart. I love the way Esther’s taken a classic, familiar flavor profile and injected her own Korean-American take on it." Check out the video above to watch Esther and Eric whip up this winter showstopper in our test kitchen, and get their best tips for pulling it off for your own dinner party.
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