📝 About This Recipe
Daeji Galbi is a beloved cornerstone of Korean barbecue culture, featuring tender pork ribs bathed in a sophisticated soy-pear marinade. This dish strikes a perfect balance between deep umami, natural fruit sweetness, and a hint of smoky char from the grill. What makes this version special is the traditional use of grated Korean pear, which acts as a natural tenderizer to ensure every bite of pork is melt-in-your-mouth succulent.
🥗 Ingredients
Main Ingredients
- 2 pounds Pork Spareribs or Pork Shoulder (cut into 1/2-inch thick slices across the bone or butterflied)
- 4 cups Cold Water (for soaking the meat to remove excess blood)
The Signature Marinade
- 1/2 cup Soy Sauce (standard Korean or Japanese soy sauce)
- 1/2 large Korean Pear (peeled and finely grated; can substitute with Bosc pear)
- 1/4 cup Brown Sugar (packed)
- 3 tablespoons Mirin (rice wine for sweetness and shine)
- 6 cloves Garlic (minced into a paste)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Toasted Sesame Oil (high quality)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 medium Onion (grated or pureed)
For Garnish & Serving
- 1 tablespoon Toasted Sesame Seeds
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 head Red Leaf Lettuce (washed and dried for wraps)
- 1/2 cup Ssamjang (Korean spicy soybean dipping paste)
👨🍳 Instructions
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1
Begin by soaking the pork ribs in a bowl of cold water for 30 minutes. This is a traditional Korean technique that draws out excess blood for a cleaner, fresher flavor.
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2
While the meat soaks, prepare the marinade. In a large mixing bowl, combine the grated Korean pear, grated onion, soy sauce, brown sugar, mirin, minced garlic, ginger, sesame oil, and black pepper. Whisk until the sugar is completely dissolved.
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3
Drain the pork and pat each piece thoroughly dry with paper towels. If using thick ribs, score the meat with shallow diagonal cuts to allow the marinade to penetrate deeper.
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4
Place the pork in a large airtight container or a heavy-duty Ziploc bag. Pour the marinade over the meat, ensuring every piece is well-coated. Massage the marinade into the meat for a minute.
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5
Refrigerate for at least 4 hours, but ideally overnight (8-12 hours). The enzymes in the pear will tenderize the pork fibers during this time.
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6
Remove the meat from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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7
Preheat your grill (charcoal is best, but gas works) to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the pork on the grill. If using thin slices, cook for 3-4 minutes per side. If using thicker ribs, cook for 5-7 minutes per side.
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9
Watch closely! Because of the sugar and pear juice, the marinade can burn easily. Flip the meat frequently to achieve a beautiful caramelized crust without scorching.
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10
The pork is done when it reaches an internal temperature of 145°F (63°C) and the edges are slightly charred and crispy.
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11
Remove the meat from the grill and let it rest for 5 minutes. If the pieces are large, use kitchen shears to cut them into bite-sized pieces, a hallmark of Korean BBQ service.
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12
Transfer to a serving platter, sprinkle generously with toasted sesame seeds and sliced green onions, and serve immediately while hot.
💡 Chef's Tips
If you cannot find Korean pear, an apple (like Fuji) or a Bosc pear is the best substitute for the marinade. Always use kitchen shears to cut the meat after grilling; it is much easier than using a knife and is the authentic way to serve it. Do not skip the soaking step as it significantly improves the final color and removes any 'gamey' odors from the pork. If cooking indoors, use a cast-iron grill pan on high heat to mimic the char of an outdoor grill. Avoid overcrowding the pan or grill, which causes the meat to steam in its own juices rather than searing.
🍽️ Serving Suggestions
Serve with warm short-grain white rice to soak up the juices. Provide plenty of fresh red leaf lettuce or perilla leaves for making 'ssam' (wraps). Include a side of Ssamjang (spicy paste) and raw sliced garlic for those who like a pungent kick. Pair with a refreshing Cucumber Salad (Oi Muchim) or aged Kimchi to cut through the richness of the pork. Serve with a chilled glass of Soju or a light Korean lager to complement the smoky flavors.