Braised and Pan-Grilled Dwaeji Galbi Gui (Grilled Pork Ribs)
A grilled rib-style dish made by marinating thick, scored pork shoulder in a fruit and soy sauce marinade, then simmering and pan-grilling it until browned.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Thick cuts of pork shoulder are scored and marinated in an apple juice-based soy sauce marinade to bring out the rich, savory flavor of galbi. Cooked with the marinade covered in a pan to ensure it cooks through, then reduced down until golden brown, it makes a wonderful side dish for rice or a pairing for drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork shoulder600 g
- Shredded green onions200 g
- Peeled garlic
- Cheongyang chili pepper (hot green chili)
- Lettuce
- Pickled garlic scapes
Green Onion Salad Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Vinegar2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
Galbi Marinade
- Peeled garlic (or 2 tbsp minced garlic)7 cloves
- Ginger (or 1/2 tsp minced ginger)a little
- Onion1/2
- Apple juice1 cup (apple juice)
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Firmly press the pork shoulder with paper towels to remove excess blood, trim away excess fat, and score thick cuts in a crisscross pattern so the marinade penetrates well and the meat cooks through evenly.
- Instead of apple juice in the galbi marinade, pear juice or orange juice also works well.
- The galbi marinade is not overly sweet, so if you prefer a sweeter taste, you can add about 1 tbsp of sugar.
- Instead of seasoned shredded green onions, seasoned garlic chives can also be served alongside.
Steps
Prepare the pork shoulder
I prepared 4 thick cuts of pork shoulder, totaling 600 g.
Here are the accompanying vegetables: lettuce, shredded green onions, peeled garlic, and Cheongyang chili pepper.
Prepare the pork shoulder
Firmly press the pork shoulder with paper towels to remove excess blood.
Trim away excess fat.
For thicker cuts of meat, it is good to score them in a crisscross pattern so the marinade absorbs well and they cook evenly when grilled.
Make the galbi marinade
Make the galbi marinade
Here are 1/2 onion, peeled garlic, and ginger for the galbi marinade. I prepared apple juice, which pairs well with pork, but pear juice or orange juice is fine too.
Put the juice, onion, garlic, and ginger into a blender and blend finely.
To the blended mixture, add 4 tbsp regular soy sauce, 2 tbsp corn syrup, 2 tbsp mirin, a little ground black pepper, and 1 tbsp toasted sesame oil to make the galbi marinade.
This marinade is not very sweet, so if you like it sweet, you can add about 1 tbsp of sugar.
Marinate the meat
Marinate the meat
Place the meat in a container, pour the galbi marinade over it, and marinate overnight.
To let the flavors penetrate thoroughly and tenderize the meat, marinating for at least 3 hours is recommended. If you plan to eat it for dinner, it is great to marinate it in the morning.
Cook the meat
Cook the meat
Pour the meat and a generous amount of marinade liquid into a pan, cover with a lid, and let it cook thoroughly to the inside.
Cook over medium-low heat so the marinade does not burn.
Once the meat is well cooked on both sides, cut it into bite-sized pieces and simmer until the liquid cooks down and the meat turns nicely browned.
Prepare side dishes
Prepare side dishes
Toss the shredded green onions with 2 tbsp regular soy sauce, 2 tbsp vinegar, 1/2 tbsp sugar, 1/2 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds.
Toss the green onion salad right before eating after grilling the meat so it does not wilt.
Thinly slice Cheongyang chili pepper to go into the wraps, and prepare mini garlic for wraps. Cut regular garlic into bite-sized pieces, divided into 3 or 4.
Instead of ssamjang, I brought out a little pickled garlic scapes made with gochujang.
Ppunwife's tips
- For thicker cuts of meat, it is good to score them in a crisscross pattern so the seasoning penetrates well and they cook evenly when grilled.
- To allow the flavors to fully soak in and make the meat tender, marinating for at least 3 hours is best.
- Because it has a sweet soy sauce marinade, manage the heat carefully over medium-low heat when simmering down in the pan so the seasoning does not burn.
- Toss the green onion salad right before serving after finishing the meat so it does not wilt.
FAQ
How long should I marinate the meat?
Marinating for at least 3 hours is recommended so the flavors soak in evenly and the meat tenderizes; letting it marinate overnight is even better.
Is there a substitute if I don't have apple juice?
You can use pear juice or orange juice instead.
How do I cook marinated meat without burning it?
Pour a generous amount of marinade liquid along with the meat into the pan, cover with a lid, and cook through over medium-low heat. Then cut it into bite-sized pieces and simmer down until nicely browned.
What should I do if I want a sweeter flavor?
The base marinade is not very sweet, so you can adjust it to your taste by adding about 1 tbsp of sugar.
