Dwaeji Galbi 돼지갈비 Recipe

Prepare ribs

Rinse the pork ribs and pat dry. If ribs are in large pieces, cut between bones into individual or two-bone portions (about 1.5–2 inches each) so marinade penetrates evenly.

Make marinade

In a large bowl, combine soy sauce, mirin, rice wine, granulated sugar, honey, grated Asian pear, grated onion, minced garlic, minced ginger, sesame oil, toasted sesame seeds, black pepper, and gochujang (if using). Whisk until sugar is mostly dissolved and mixture is homogeneous.

Marinate ribs

Place ribs in a sealable plastic bag or nonreactive container. Pour marinade over ribs, making sure each piece is coated. Press out excess air and seal, or cover tightly. Refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor and tenderization. Turn once or twice during marination so ribs soak evenly.

About 20 minutes before grilling, strain 1/2 cup of the marinade into a small saucepan (do not use marinade that contacted raw meat unless you boil it). Combine the reserved marinade with 2 tbs water, 1 tsp cornstarch, and 1 tsp honey in the pan. Bring to a gentle simmer, stirring until thickened into a glossy glaze (1–2 minutes). Keep warm and set aside for basting.

Preheat grill

Preheat a charcoal or gas grill to medium-high (about 400°F/200°C). Oil the grates lightly to prevent sticking. If using a plancha or cast-iron grill pan, preheat over medium-high heat.

Start grilling

Remove ribs from the marinade, letting excess drip off. Reserve marinade container for disposal or boil any leftover used marinade for 5 minutes if you plan to use as a sauce. Place ribs on the hot grill in a single layer. Grill 3–4 minutes per side initially over direct heat to develop char and color. Avoid constant flipping; allow good contact for caramelization.

Move to indirect heat & cook through

After initial sear, move ribs to indirect heat (or reduce heat to medium) to continue cooking without burning. Grill another 8–12 minutes, turning once or twice, until internal temperature reaches 145–160°F (63–71°C) and meat is tender. Total cooking time will vary with rib thickness — aim for a slight pull-back from bone and tender bite.

Glaze and finish

In the last 2–3 minutes of cooking, brush the warmed glaze over both sides of the ribs in thin layers, allowing each coat to set for about 30–60 seconds. If you prefer a lighter finish, simply brush a tablespoon of the warm glaze once. Watch closely to avoid burning due to sugars.

Rest and slice

Transfer ribs to a cutting board and let rest 5 minutes to redistribute juices. If ribs were cooked in larger flaps, slice between bones. For individual ribs, serve whole.

Arrange ribs on a platter. Sprinkle with additional toasted sesame seeds and thinly sliced green onions. Serve with lettuce or ssam greens for wrapping and steamed rice on the side. Provide kimchi and banchan as desired.