Prepare the Corn Ribs: Carefully stand an ear of corn vertically on a cutting board. Using a sharp chef's knife, slice the corn lengthwise into four equal wedges, mimicking the shape of ribs. This takes patience; keep the corn steady. (Alternatively, use a specialized corn stripper tool).

Season the Corn: Lightly toss the corn wedges with olive oil, salt, and pepper in a medium bowl to ensure even coating.

Preheat the Air Fryer: Preheat your air fryer to 380°F (195°C). Arrange the corn ribs in a single layer in the air fryer basket, ensuring they do not overlap. Work in batches if necessary.

Air Fry: Cook the corn ribs for 12-15 minutes, shaking the basket halfway through, until the corn is tender-crisp and starting to brown slightly.

Prepare the Glaze: While the corn cooks, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the sauce has slightly thickened (about 3-4 minutes). Remove from heat.

Toss and Finish: Once the corn ribs are cooked through, immediately transfer them to a large mixing bowl. Drizzle generously with the prepared Korean glaze and toss gently until every piece is evenly coated.

Serve: Transfer the glazed corn ribs to a serving platter. Garnish immediately with toasted sesame seeds and sliced scallions. Serve hot.