Daeji galbi is Korea's finest grilled spareribs (usually pork) that are succulent in taste as well as appealing to the eyes. Daeji galbi is much close to barbecued, L.A. style, galbi ribs which are crisply grilled to perfection with its tenderloins and bones still attached. However, daeji galbi tends to be quite spicy in taste as gochujang (red chili pepper paste) is added to the base of this marinade sauce.
To complement this meal, most restaurants serve a wonderful variety of traditional side courses (banchan) consisting of mostly vegetables in various sauces, marinades and broths. A traditional side dish such as kimchi and/or kkaktugi are usually served while eating this meal. Daeji galbi is usually cooked at tables by waiter or waitress who wanders from grill to grill, turning the meat over and letting you know when the meat is ready.
Korean 101: Daeji means pork in Korean and galbi is the word for spareribs, therefore, it translates into pork spareribs.
- 5 lbs spareribs (pork)
- 1 (1 inch) piece ginger root, minced
- 2 onions (pureed)
- 4 tbsp minced garlic
- 1 cup gochujang
- 4 tbsp sugar
- 2 tbsp soy sauce
- 3 tbsp sesame oil
- 1 tsp black pepper
- If ribs are not separated, separate by cutting meat between the bones. Place in a large bowl.
- Purée onions in a blender as it is easier to marinade and spread on ribs.
- Combine all ingredients except pork ribs.
- Once ingredients are all mixed consistently, rub marinade generously over meat.
- Cover and refrigerate 5 hours or preferably overnight.
- Grill ribs over medium-high heat until done, about 8-10 minutes per side.
- If cooked in an oven, preheat to 350º. Spray cooking spray onto a baking sheet and place the ribs on it. Cook for 1 hour and 45 minutes or until the meat is so soft that it falls off the bone.