Sweet, savory, smoky โ the BBQ you didnโt know you needed.
If youโve ever had Korean BBQ, youโll know that yangnyeom dwaeji galbi (์๋ ๋ผ์ง๊ฐ๋น), or marinated pork ribs, is an absolute standout. Juicy pork ribs soaked in a rich, sweet-and-savory marinade, then grilled to caramelized perfectionโitโs a dish that turns any meal into a celebration.
In this post, Iโll show you how to recreate this beloved Korean classic at home. Whether youโre firing up the backyard grill or cooking on a stovetop pan, this recipe guarantees tender, flavorful ribs that taste just like the ones you’d find at a Korean BBQ joint.
๐ Ingredients
For 4 servings:
Main
- 1.5 kg (3.3 lbs) pork spare ribs (or pork shoulder ribs, flanken cut)
Marinade
- 1/2 cup soy sauce
- 1/2 cup Korean pear or Asian pear, grated (apple is OK too)
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 tbsp rice wine (mirin or soju)
- 1 tbsp sesame oil
- 1/2 medium onion, grated
- 5 cloves garlic, minced
- 1 tsp ginger, minced
- 1/2 tsp black pepper
- 1 tbsp gochujang (Korean red chili paste) (optional for spice)
- 1 tbsp toasted sesame seeds
- 2 stalks green onions, finely chopped
๐จโ๐ณ Instructions
1. Prepare the pork ribs
Rinse the ribs in cold water and soak them for 30 minutes to remove excess blood. Pat dry with paper towels. If using thick ribs, score them with a knife to help the marinade penetrate.
2. Make the marinade
In a bowl, mix all the marinade ingredients thoroughly. Adjust sweetness or saltiness to your liking. The pear helps tenderize the meat and adds natural sweetness.
3. Marinate the ribs
Place the pork in a large ziplock bag or container. Pour the marinade over the ribs and massage gently. Let it marinate for at least 6 hoursโovernight is best for full flavor.
4. Grill or pan-fry
- Grill: Preheat to medium heat. Grill the ribs for about 4โ5 minutes per side, basting occasionally with leftover marinade until nicely charred and caramelized.
- Pan-fry: Heat a skillet on medium-high. Cook the ribs in batches, turning frequently, until well-browned and cooked through (around 10โ15 minutes depending on thickness).
5. Serve & enjoy
Sprinkle with sesame seeds and sliced green onions. Serve with rice, lettuce wraps, ssamjang, and kimchi for the full Korean BBQ experience.
๐ก Tips & Variations
- No Korean pear? Use a sweet apple like Fuji or Gala.
- More spice? Add more gochujang or a pinch of chili flakes.
- BBQ twist: Add a smoky touch by tossing in a bit of hickory or applewood chips if using a charcoal grill.
- Short on time? You can marinate for just 2 hours, but the flavor will be lighter.
- Too busy to make the sauce? You can absolutely use a store-bought Korean BBQ marinade (look for Galbi sauce or Yangnyeom Galbi sauce at Asian grocery stores). Itโs a great shortcut that still tastes delicious.
๐ Why Youโll Love This
This dish is the perfect balance of sweet, salty, umami, and just a hint of spice. Itโs tender, juicy, and has that irresistible char that makes your mouth water. Plus, it brings people togetherโjust like all the best Korean food does.
So next time you’re craving something bold and flavorful, skip the takeout and try making yangnyeom dwaeji galbi at home. Your taste buds (and your guests) will thank you.