Dwaeji Galbi Recipe — Korean Pork Rib Bulgogi

Ingredients

• 1 kg pork ribs, flanken or English, cut about 1/2-inch so they cook through on a grill
• 1 Asian pear grated, 4 garlic cloves, 1 tsp ginger
• 4 Tbsp soy, 3 Tbsp sugar or rice syrup, 2 Tbsp mirin, 1 Tbsp sesame oil
• Black pepper, 1 tsp toasted sesame seeds, 1 scallion
• Optional: 1 tsp gochujang if you want a redder, yangnyeom-style pork

Steps

1. If the ribs are very bloody at the bone, a 20-minute cold soak, then pat dry. Not required for clean supermarket racks.
2. Whisk pear, garlic, ginger, soy, sugar, mirin, sesame oil, and pepper. Coat the ribs. Refrigerate 2 hours — pork takes the marinade faster than beef galbi. Overnight only if you skip the pear.
3. Grill or broil over medium-high 4–5 minutes per side until the juices run clear and the glaze is caramel, not black. Pork needs a full cook. Sugar still burns — watch the last minute.
4. Rest 2 minutes. Cut between the bones with scissors. Serve with ssam greens, ssamjang, rice, and aged napa — https://kimchee.ai/recipes/tongbaechu-kimchi-classic/.
5. Lunchbox: cool completely, pack sauce-side down on rice, eat the same day. The sugar glaze firms when cold; a short reheat in a skillet brings it back.