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

Dwaeji Galbi (3pcs) 돼지갈비 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups DWAEJI GALBI (3PCS) 돼지갈비 Recipe
Cook time: 4 h
Total time: 4 h
Yield: 1 servings
Cuisine: Korean
Ingredients: 3 pieces pork spareribs (cut into 3 individual bones / approx. 3 pieces total); 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 cup soy sauce (preferably Korean/low-sodium); 3 tbs brown sugar (packed); 2 tbs honey; 0.5 cup Asian pear (grated) or ripe pear; 0.5 cup onion (medium, grated); 4 cloves garlic (minced); 1 tbs ginger (fresh, minced); 1 tbs sesame oil; 2 tbs mirin or rice wine; 1 tsp gochujang (Korean chili paste) - optional for slight heat; 1 tsp ground toasted sesame seeds; 2 stalks scallions (thinly sliced, for marinade and garnish); 1 tsp neutral oil (for grilling or brushing); 1 tsp extra honey (for brushing while grilling, optional); 0.5 tsp toasted sesame seeds (garnish); 1 stalk scallions (thinly sliced for garnish); 6 leaves lettuce leaves or ssam vegetables (for serving)

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

Time4h

Serves1

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

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Ingredients

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Marinated Pork Ribs

3 pieces pork spareribs (cut into 3 individual bones / approx. 3 pieces total)

1 tsp kosher salt

1 tsp black pepper (freshly ground)

Dwaeji Galbi Marinade / Glaze

1 cup soy sauce (preferably Korean/low-sodium)

3 tbs brown sugar (packed)

2 tbs Honey

1/2 cup Asian pear (grated) or ripe pear

1/2 cup onion (medium, grated)

4 cloves Garlic (minced)

1 tbs ginger (fresh, minced)

1 tbs Toasted sesame oil

2 tbs mirin or rice wine

1 tsp gochujang (Korean chili paste) - optional for slight heat

1 tsp ground toasted sesame seeds

2 stalks scallions (thinly sliced, for marinade and garnish)

Finishing & Serving

1 tsp neutral oil (for grilling or brushing)

1 tsp extra honey (for brushing while grilling, optional)

1/2 tsp toasted sesame seeds (garnish)

1 stalk scallions (thinly sliced for garnish)

6 leaves lettuce leaves or ssam vegetables (for serving)

Method

Marinated Pork Ribs

Prepare ribs

Pat the 3 pork rib pieces dry with paper towels. Lightly score any thick fat areas. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside while you make the marinade (5 minutes).

Dwaeji Galbi Marinade / Glaze

Make marinade

In a medium bowl, combine 1 cup soy sauce, 3 tbs brown sugar, 2 tbs honey, 1/2 cup grated Asian or ripe pear, 1/2 cup grated onion, 4 minced garlic cloves, 1 tbs minced fresh ginger, 1 tbs sesame oil, 2 tbs mirin (or rice wine), and 1 tsp gochujang (optional). Whisk until sugar begins to dissolve and ingredients are homogenous.

Finish marinade

Stir in 1 tsp ground toasted sesame seeds and the thinly sliced 2 scallion stalks (both whites and greens). Taste and adjust: add a little more honey if you prefer sweeter, or 1 tsp rice vinegar if you prefer brighter acidity.

Marinate ribs

Place the seasoned rib pieces in a shallow dish or zip-top bag. Pour most of the marinade over the ribs, reserving about 2 tbs for basting during grilling. Turn ribs to coat fully. Refrigerate and marinate for at least 3 hours, ideally overnight (8–12 hours) for best flavor penetration. If short on time, marinate 1–2 hours.

Finishing & Grilling

Bring to room temperature

Remove ribs from the refrigerator 30 minutes before cooking to take the chill off. Reserve the marinade you set aside for basting; discard any marinade that has sat with raw meat unless you boil it first.

Preheat grill or pan

Preheat a grill to medium-high (about 400°F / 200°C) or heat a cast-iron skillet/griddle over medium-high heat. Lightly oil the grill grates or skillet with 1 tsp neutral oil to prevent sticking.

Cook ribs

Place ribs on the hot grill or skillet, meat-side down. Cook about 4–6 minutes per side, adjusting time for thickness, until a deep caramelized crust forms and internal temperature reaches 145°F (63°C). During the last 4–6 minutes of cooking, baste the ribs 2–3 times with the reserved marinade or a little extra honey mixed with soy (if using raw reserved marinade, first boil it for 2–3 minutes to make it safe). Avoid heavy basting too early to prevent burning from sugar.

Rest and glaze

Once cooked, transfer ribs to a plate and let rest 5 minutes. For a glossy finish, brush with the optional 1 tsp extra honey during resting or quickly on the hot grill for 20–30 seconds per side.

Garnish and serve

Sprinkle toasted sesame seeds (1/2 tsp) and the thinly sliced 1 scallion over the ribs. Serve the 3 pieces on lettuce or ssam vegetables (6 leaves) for wrapping, with extra banchan or steamed rice as desired.