Maeun Dwaeji Galbi

(매운돼지갈비)

Servings: 4

Ingredients

3 to 5

pounds

Pork spare or baby back ribs

Marinade/Braise sauce

1

small

onion

8

cloves

garlic

1

small

Asian pear

1 1/2

Tablespoon

sesame oil

4

Tablespoon

soy sauce

4

Tablespoon

red pepper paste (kochujang)

5

Tablespoon

Honey or brown sugar

1

Tablespoon

doenjang (fermented soy bean paste/miso)

2

Tablespoon

rice wine

1

ounce

ginger

water as needed to thin.

Garnish

4

cloves

garlic

2

red chile peppers

2

green chile peppers

 

Product
Visual
Where to Buy
Iwatani Smokeless Korean Barbecue Grill YAKIMARU CB-SLG-1
CookKing - Korean Traditional BBQ Grill Pan
CookKing CKMT Master Grill Pan,
Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface
TeChef - Stovetop Korean BBQ Non-Stick Grill Pan
LIVEN Electric Grill with Hot Pot, Non-stick coating surface,
GOT HOT POT 3-in1 Electric Indoor Shabu Shabu Hot Pot with Bbq Grill |

Procedure

Preparation

Ribs

Seperate the ribs by slicing between each rib.

Rinse in cold water.

Place in a pot, cover with water, and bring to a boil.

Boil for two to three minutes, remove from heat, drain, and rinse in cold water.

Marinade/Sauce

Put the garlic into your blender/food processer.

Peel the onion, ginger, and pear, then cut into pieces small enough for your blender/food processer and add to garlic.

Add just enough water to be able to blend into a smooth paste.

If you don’t have a blender/food processer, you can do a very fine mince of the onion, garlic, pear, and ginger, or mash them with mortar/pestle.

Add all marinade/sauce ingredients to a mixing bowl and mix well. The resulting mix should be like a thick paste.

Place the ribs in a large mixing bowl, add the marinade, and turn/mix until all the ribs are well coated

Garnish

Cut the peppers in half from top to bottom, then thin slice into “threads”.

Thin slice the garlic from top to bottom.

Broil/Grill

Cover the marinade coated ribs and refrigerate for 6 to 12 hours (overnight is Okay)

Grill

Cook the ribs about 6 to 8 on each side, until a light char begins to show.

Broil

Heat oven to 350 and cook the ribs for about an hour, turning only once.

Braise

Marinate for about 1 hour.

Place the ribs and all the marinade/sauce into a large pot/pan.

Add 1/4 cup water and mix.

Heat over high heat until the sauce begins to boil, then reduce heat to low.

Simmer for one hour, turning and mixing often to keep the ribs covered in sauce and prevent burning.

Garnish the ribs and serve with steamed rice and banchan.