Photograph of the finished Dwaeji galbi

Korea · Sườn heo nướng kiểu Hàn

Dwaeji galbi

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 2.2 lb
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Pear Pear 5.6 oz
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.1 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Wash the pork ribs, make light incisions in the thicker parts of the meat, then soak them in cold water for 20 minutes to remove all the blood, and drain.
  2. 2 Puree the pears with onions, garlic, and ginger, then mix with soy sauce, sugar, gochujang chili paste, and sesame oil.
  3. 3 Add the ribs to the sauce mixture, mix well, and refrigerate for 60 minutes to allow the flavors to infuse.
  4. 4 Grill the ribs over charcoal or in a cast iron skillet over medium heat, 6 minutes per side, brushing with more marinade as you turn.
  5. 5 Reduce the heat and grill for another 5 minutes until the ribs are cooked through but still have a glossy, golden-brown exterior.
  6. 6 Sprinkle with roasted sesame seeds and chopped scallions, and serve with fresh vegetables and hot rice.

With an appliance

  • Oven 55 min

    Replace steps 4-5: place the ribs on the middle rack of the 220°C oven for 16 minutes, flip and rotate the tray at the 8th minute, then brush with sauce for the last 3 minutes; the ribs will cook more evenly to the bone but without the smoky flavor.

Start cooking