Classic Korean Marinated Pork Ribs (Dwaeji-galbi)

Enjoy succulent, caramelized Korean pork ribs right at home. This classic recipe uses a two-stage marinade to tenderize the meat and build savory, glossy flavor.

Ingredients

• 1 kg pork ribs
• 1 lemon
• 3 tbsp corn syrup
• 1 large green onion
• 100 ml soy sauce
• 3 tbsp white sugar
• 1 tbsp sesame salt
• 1 tbsp minced garlic
• 1 tsp black pepper
• 1 tsp mustard
• optional lettuce leaves
• optional perilla leaves
• optional garlic cloves
• optional green peppers

Instructions

1. 1Grate the lemon zest

   

   Grate a fresh lemon to extract its zest into a mixing bowl. This bright citrus element will be added to the pork ribs to balance the sweetness of the marinade and help tenderize the meat.

   Tip: Ensure you only grate the yellow outer layer of the skin, avoiding the bitter white pith underneath.
2. 2Add corn syrup and aromatics

   

   Pour corn syrup over the raw pork ribs in the mixing bowl, combining it with the freshly grated lemon zest. Massage the mixture thoroughly into the meat and let it marinate for 30 minutes.

   Tip: Massaging the ribs ensures the sweet syrup tenderizes the meat deeply before adding the savory soy sauce.
3. 3Chop the green onion

   

   Finely chop a large green onion on a wooden cutting board. This will be mixed into the savory marinade to provide a sharp, fresh flavor to the pork.

   Tip: Chop the green onion finely so it integrates smoothly into the sauce without leaving large chunks.
4. 4Prepare the marinade base

   

   In a glass measuring cup, combine soy sauce, white sugar, sesame salt, minced garlic, corn syrup, black pepper, and mustard to build the savory marinade base.

   Tip: Mixing the marinade in a separate container allows the sugar and mustard to dissolve completely before coating the meat.
5. 5Stir the marinade

   

   Add the finely chopped green onions to the measuring cup and use a spoon to stir all the marinade ingredients together until well combined.

   Tip: Ensure the mixture is thoroughly stirred so there are no clumps of mustard or undissolved sugar at the bottom.
6. 6Marinate the pork ribs

   

   Pour the well-mixed, savory marinade over the pre-marinated pork ribs in the metal bowl. Toss the meat to ensure every piece is evenly coated, then let it marinate again for another 30 minutes.

   Tip: This double-marination technique first tenderizes the meat, then infuses it deeply with savory and aromatic flavors.
7. 7Sear the ribs

   

   Place the marinated pork ribs into a preheated, hot cast-iron skillet. The intense heat of the skillet is essential for searing the meat and initiating the caramelization of the sauce, which adds a smoky, savory depth to the dish.

   Tip: Ensure the skillet is thoroughly preheated before adding the ribs to achieve a good sear without sticking.
8. 8Cook and glaze the ribs

   

   Continue frying the pork ribs, turning them frequently with tongs to ensure even browning. As the sauce reduces, it will form a glossy, flavorful glaze over the meat, indicating the ribs are perfectly cooked.

   Tip: Watch the sauce closely as it reduces; the sugars in the marinade can caramelize quickly and may burn if left too long without turning.

Storage & Reheating

Burn It Off

Frequently Asked Questions