Stage 1: Marinate overnight. Mix the marinade. In a large baking tray, combine gochujang, chilli flakes, soy sauce, mirin, sesame oil, honey, brown sugar, garlic, ginger, onion, apple, and black pepper. It should form a thick, red paste that smells incredible. Add the ribs and wings. Toss them in so everything is coated evenly. Cover and marinate overnight in the fridge — the longer it sits, the juicier and more flavourful the meat becomes.

Stage 2: Bake and grill (1½ hours total). Preheat the oven to 170°C (150°C fan). Cover the tray with foil and bake for 1½ hours until tender and nearly falling off the bone. Finish under the grill. Remove the foil, turn the grill to high, and caramelise the ribs and wings until blistered and sticky. Baste with the marinade as they cook for that glossy finish.

Stage 3: Make the salad (30 minutes). Salt the vegetables. Toss bok choy, onion, and cucumber in salt and leave in a colander for about 30–40 minutes so they soften slightly and release excess water. Whisk the dressing. Combine gochujang, chilli flakes, fish sauce, sesame oil, sesame seeds, ginger syrup, garlic, and ginger with a splash of water to loosen. Adjust the spice to taste. Serve beautifully. Lay out the ribs and wings on a large platter. Scatter over chillies, spring onions, sesame seeds, and coriander. Serve the salad on the side, drizzled with dressing.