Korean BBQ Pork Ribs (Galbi) Recipe

Korean Pork galbi recipe

Today, I bring you a recipe for pork ribs that you can enjoy at home at a low cost, based on the actual seasoning recipe used in a famous pork rib restaurant.

At the end, I will also introduce a recipe for scallion salad that pairs deliciously with the pork ribs.

This recipe offers great value for money, allowing you to enjoy the taste for less than half the price of buying it outside, so I highly recommend giving it a try.

Pork Ribs Recipe

Ingredients

(based on 2 kg of pork)

(Measurement: tablespoon, paper cup)

Cooking Tools: Blender, parchment paper

• Pork neck (or pork rib) - 2 kg
• 1 apple
• 1 onion
• 1 green onion
• 2 tablespoons minced garlic
• 15g ginger (about the size of one clove of garlic)
• 1 cup soy sauce (180ml, paper cup)
• 1 cup cooking wine (180ml, paper cup)
• 2 cups pureed pear drink (360ml, paper cup)
• 2/3 cup brown sugar (about 100g, paper cup)
• 2 tablespoons doenjang (or 1 tablespoon of gochujang)
• 1/2 tablespoon MSG
• 2 tablespoons sesame oil
  
  

Cooking Instructions

1. Cut the pork neck into 1cm to 1.5cm thick pieces and make shallow cuts on the surface. The type of pork you use doesn’t matter much as you will marinate it. To get good value and taste, I used inexpensive frozen pork neck. If you like the fat, you can use frozen pork neck; if you prefer a leaner taste, you can trim some fat or use lean cuts like the back leg. Making shallow cuts will allow the marinade to penetrate better, enhancing the flavor.

2. For the marinade, put the following ingredients in the blender and blend well:

   • 1 apple
   • 1 onion
   • 1 green onion
   • 2 tablespoons minced garlic
   • 15g ginger (about the size of one clove of garlic)
   • 1 cup soy sauce (180ml, paper cup)
   • 1 cup cooking wine (180ml, paper cup)
   • 2 cups pureed pear drink (360ml, paper cup)
   • 2/3 cup brown sugar (about 100g, paper cup)
   • 2 tablespoons doenjang (or 1 tablespoon of gochujang)
   • 1/2 tablespoon MSG
   • 2 tablespoons sesame oil
     
     

3. Place the prepared pork neck in an airtight container, pour the marinade over it, and let it marinate in the refrigerator for 2 days.

4. Line a frying pan with parchment paper and place the marinated pork ribs on it. Cook on low to medium heat, making sure not to burn them. Once they are partially cooked, cut the meat into bite-sized pieces and continue to cook until golden brown. Cooking on high heat can cause the marinade to burn before the meat is fully cooked, so it is important to maintain a low heat to ensure the meat cooks completely without burning the marinade. Using parchment paper prevents the marinade from sticking to the pan, so it's recommended if you have it at home.
   

Scallion Salad Recipe

To make the scallion salad, take about two handfuls of sliced scallions and mix them with the following seasoning ingredients

1. About two handfuls of scallions
2. 2 tablespoons soy sauce
3. 2 tablespoons mirin
4. 2 tablespoons red pepper flakes
5. 1 tablespoon sugar
6. 1 tablespoon corn syrup
7. 1 tablespoon sesame oil (or perilla oil)
8. 1 tablespoon sesame seeds
   
   

Mix well, and you will have a fantastic scallion salad that pairs wonderfully with pork ribs. The ingredients and preparation are simple, and since this is a recipe actually used in a famous frozen pork belly restaurant, I recommend trying it out with confidence.