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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›돼지갈비 Dwaeji Galbi (3pcs) Recipe

돼지갈비 Dwaeji Galbi (3pcs) Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups 돼지갈비 DWAEJI GALBI (3PCS) Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 pcs pork spare ribs (cut into 3 pieces); 1 cups soy sauce (reduced-sodium preferred); 3 tbs brown sugar; 1 tbs honey; 2 tbs rice wine (mirin) or sake; 1 tbs sesame oil; 6 cloves garlic (minced); 1 tbs ginger (fresh, grated); 0.25 cups pear (Korean or Bosc, grated) or 1/4 cup apple juice; 1 tsp gochujang (Korean red pepper paste) - optional for mild heat; 1 tsp black pepper (freshly ground); 2 pcs scallion (green part, thinly sliced); 1 tsp toasted sesame seeds; 1 tbs extra honey or brown sugar (for basting); 1 tsp soy sauce (for glaze); 2 tbs water; 6 pcs lettuce or ssam leaves; 2 tsp ssamjang or gochujang (optional); 0.5 cups pickled radish or kimchi

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time3h 30m

Serves3

Marinated pork ribs grilled to perfection, typically glazed with a sweet and savory sauce.

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Ingredients

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Pork & Marinade

3 pcs pork spare ribs (cut into 3 pieces)

1 cups soy sauce (reduced-sodium preferred)

3 tbs Brown sugar

1 tbs Honey

2 tbs rice wine (mirin) or sake

1 tbs Toasted sesame oil

6 cloves Garlic (minced)

1 tbs ginger (fresh, grated)

1/4 cups pear (Korean or Bosc, grated) or 1/4 cup apple juice

1 tsp gochujang (Korean red pepper paste) - optional for mild heat

1 tsp black pepper (freshly ground)

2 pcs scallion (green part, thinly sliced)

1 tsp toasted sesame seeds

Glaze & Finishing (for grilling)

1 tbs extra honey or brown sugar (for basting)

1 tsp soy sauce (for glaze)

2 tbs water

Serving

6 pcs lettuce or ssam leaves

2 tsp ssamjang or gochujang (optional)

1/2 cups pickled radish or kimchi

Method

Pork & Marinade

prepare ribs

Pat the 3 pork rib pieces dry with paper towel. Trim any excessive fat but leave some for flavor. Lightly score the meat surface where the bones are to help marinade penetration.

make marinade

In a large bowl combine 1 cup soy sauce, 3 tbsp brown sugar, 1 tbsp honey, 2 tbsp rice wine (mirin), 1 tbsp sesame oil, 6 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup grated Korean pear (or 1/4 cup apple juice), 1 tsp gochujang (optional), and 1 tsp freshly ground black pepper. Whisk until sugar dissolves and mixture is homogenous.

marinate ribs

Place the rib pieces in a resealable bag or shallow dish. Pour the marinade over the ribs making sure they are well coated. Add the sliced scallions into the bag. Press out excess air and refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor. Occasionally turn the bag so marinade distributes evenly.

Glaze & Grilling

prepare glaze

About 20 minutes before grilling, mix 1 tbsp honey (or brown sugar), 1 tsp soy sauce, and 2 tbsp water in a small bowl. This will be used for basting and to create a shiny glaze during the final grill stage.

preheat grill or pan

If using an outdoor grill: preheat to medium-high (about 400°F / 200°C). If using a cast-iron or heavy skillet: heat over medium-high until hot and lightly oiled. For indoor broiler: set rack 6 inches from heat and preheat broiler.

remove excess marinade & reserve

Remove ribs from marinade and allow excess to drip off. Reserve the remaining marinade to be boiled (see next step).

boil reserved marinade

Pour the reserved marinade into a small saucepan and bring to a rolling simmer over medium heat. Simmer 3–5 minutes to kill any raw pork bacteria and slightly thicken. Reduce heat and set aside; this can be brushed on early in grilling if desired.

grill ribs - initial sear

Place ribs on the hot grill or pan bone-side down first. Sear for 3–4 minutes per side to develop color without burning. Keep grill lid open if flames flare; move ribs to cooler zones as needed to avoid charring.

cook through

After searing, reduce direct heat to medium or move ribs to indirect heat. Continue cooking, turning every 4–6 minutes, brushing occasionally with boiled reserved marinade until internal temperature reaches 145°F (63°C) and meat is tender (total grilling time approximately 20–30 minutes depending on thickness).

apply glaze

During the last 3–5 minutes of cooking, brush the prepared honey glaze onto both sides of the ribs and cook until glaze is tacky and caramelized but not burnt. If using a broiler, place glazed ribs under broiler 1–2 minutes per side watching closely to avoid burning.

rest

Remove ribs from heat and let rest on a cutting board for 5 minutes to allow juices to redistribute.

Finishing & Serving

slice & garnish

If ribs are on bone, serve whole as 3 pieces or slice between bones into individual portions. Sprinkle toasted sesame seeds and additional thinly sliced scallions over the glazed meat.

serve

Plate each rib with lettuce or ssam leaves, a small spoonful of ssamjang or gochujang if desired, and pickled radish or kimchi on the side. Eat by wrapping a piece of rib in a leaf with sauce and banchan.