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Marinated Pork Ribs

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dwaeji-galbi

Pork ribs marinated in sweet soy sauce and grilled or pan-cooked.

Medium1 hr4 servings★ 79Contains soyContains sesame
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History & culture

Pork galbi applies the sweet soy-garlic marinade familiar from beef galbi to shoulder or belly cuts suited for home grills. It likely spread in the late twentieth century as pork became an affordable centerpiece for backyard and apartment cooking. Today it is a staple of casual Korean barbecue at home and in neighborhood shops, though it is a modern adaptation rather than a Joseon court recipe.

Servings
4

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Ingredients & steps

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Ingredients

  • Garlic
    4 cloves, minced
  • Onion
    1/2 medium, sliced
  • Thinly sliced pork

    Substitutepork shoulder or belly or thin sliced

    800 g, rib cuts
  • Lettuce leaves (for wraps)Optional
    8 leaves, for serving
  • Asian pear (or apple)

    SubstituteBosc pear or grated apple

    1/2 grated
  • Green onion

    Substitutescallion or spring onion

    2 stalks

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    1/3 cup
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tbsp
  • Sugar
    3 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    2 tbsp
  • Black pepper
    1/2 tsp

Steps

  1. 12 min

    Mix soy sauce, sugar, rice wine, sesame oil, black pepper, grated pear and garlic into a marinade.

    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Toasted sesame oil
    • Black pepper
    • Asian pear (or apple)
    • Garlic
  2. 230 min

    Slice pork against the grain. Pat dry, coat in marinade, and rest 30 minutes at room temperature or up to 4 hours in the fridge.

    • Thinly sliced pork
  3. 3High heat8 min

    Grill or pan-sear on medium-high heat 3–4 minutes per side until caramelized.

    • Thinly sliced pork
    • Onion
  4. 4

    Garnish with green onion and serve with lettuce wraps.

    • Green onion
    • Lettuce leaves (for wraps)

Storage & reheating

Marinate up to 24 hours. Cooked meat keeps 2 days refrigerated.

Troubleshooting

  • ⚠️ Marinade burns

    → Cook in batches; move pieces to cooler pan edge if charring too fast.

  • ⚠️ Meat is chewy

    → Slice thinner and marinate at least 30 minutes with grated pear.