Korean Boneless Ribs (lunch) Recipe

Prepare the meat

Trim excess fat from the pork ribs if needed and slice into 1/2- to 1-inch thick pieces (if not pre-sliced). Pat dry with paper towels.

Make the marinade

In a large bowl, combine soy sauce, brown sugar, rice wine (mirin), sesame oil, minced garlic, grated ginger, gochujang, gochugaru, grated onion, grated pear (or pineapple juice) and black pepper. Whisk until sugar and gochujang are evenly incorporated.

Marinate

Place the pork in a resealable bag or shallow dish and pour the marinade over the meat, massaging to coat each piece. Refrigerate at least 4 hours, ideally overnight (8–12 hours) for best flavor. Reserve 1/2 cup of the marinade for glazing later; discard any marinade that has touched raw meat or boil it for 5 minutes before using.

Remove the marinated pork from the fridge 20–30 minutes before cooking to take off the chill. If you prefer a slightly crisp exterior, lightly toss the marinated pieces in cornstarch (about 2 tsp) to coat evenly and shake off excess.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1–2 tablespoons neutral oil and swirl to coat. Working in batches to avoid overcrowding, add pork pieces in a single layer and sear 2–3 minutes per side until deep caramel color develops. If pieces are thicker, reduce heat to medium and cover briefly for 2–3 minutes to cook through, then uncover and increase heat to re-caramelize.

Transfer seared pork to a clean plate while you cook remaining batches. Add more oil if pan looks dry between batches.

In the same hot pan, lower heat to medium and add the reserved 1/2 cup marinade (or boiled marinade) plus honey and rice vinegar. Stir and let the mixture simmer 1–2 minutes until slightly thickened and glossy. Taste and add up to 1 teaspoon less-salty soy sauce if you want more umami or a pinch of salt if needed.

Return all seared pork to the pan, tossing to coat evenly in the glaze. Cook together 1–2 minutes to let flavors meld and glaze cling. If glaze gets too thick, splash 1–2 tablespoons water to loosen. Finish by stirring in 1 tablespoon toasted sesame seeds and most of the sliced scallions, reserving some scallions for garnish.

Divide cooked rice among 4 plates or shallow bowls (about 1 cup cooked rice per serving).

Arrange glazed Korean boneless ribs on top of the rice or alongside. Drizzle a little sesame oil over rice if desired and sprinkle remaining scallions and the remaining sesame seeds over the meat.

Serve immediately with kimchi and any other banchan (side dishes). Leftovers keep refrigerated up to 3 days; reheat gently in a skillet over medium heat to avoid drying out.