Pork Korean BBQ
Originally, Pork Korean BBQ we called Dwaeji Galbi (돼지갈비) is a Korean-style marinated pork rib BBQ dish. It’s made by marinating pork ribs (usually spare ribs or baby back ribs) in a sweet, savoury, and slightly garlicky soy-based sauce, then grilled or broiled.
pork ribs with bone-in can be hard to find abroad, especially in places like Ireland where butchering styles differ from Korea. Using pork belly (삼겹살) instead of ribs for 돼지갈비 marinade is a smart and delicious workaround!
Pork Korean BBQ
This recipe focuses on a sweet and savory marinade that tenderizes the pork belly and gives it that signature bulgogi flavor.
Ingredients
Equipment
Method
Prepare the Meat:
- Cut pork belly into 1.5 cm-thick pieces, and score the pork belly to help the marinade penetrate better and make it tender
Make the Marinade:
- In a large bowl, combine soy sauce, brown sugar, mirin, sesame oil, black pepper, and sesame seeds.
- Whisk everything until the sugar is dissolved and the marinade is well combined.
- Use a blender(if you have one) to mince garlic, grated ginger, grated pear, grated onion, and chopped white and light green parts of scallions. and mixed well with all other sauces
- If using Gochujang, add it now and mix well.
Marinate the pork:
- Add the marinade to the pork.
- Using your hands (gloves recommended), gently massage the marinade into the meat, ensuring all pieces are well coated.
- Cover the bowl with plastic wrap or transfer the meat to a large zip-top bag.
- Refrigerate for at least 1 hour, preferably 4 hours, or overnight for best flavor and tenderness.
Cook the marinade pork
- Grilling (recommended for authentic BBQ grill): Preheat your tabletop grill or outdoor grill to medium-high heat. Lightly oil the grill grates.
- Pan-frying: Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add a little oil (about 1 tablespoon).
- Place a single layer of marinated meat on the hot cooking surface. Do not overcrowd the pan. Cook in batches if necessary.
- Cook for 3-4 minutes per side, or until the meat is nicely browned and slightly caramelized, flipping once.if you like grilled garlic, add some on the grill, cook with meat.
- Transfer the cooked BBQ meat to a serving platter.
Serve immediately with:
- Fresh lettuce and perilla leaves for wrapping.
- Steamed white rice.
- Ssamjang and sesame oil with salt and pepper dipping sauces.
- Assorted banchan (kimchi, seasoned vegetables).
- Sliced raw garlic and green chilies.
Notes
Cooking Tips
-
Cut thickness matters
- Thick cuts (1cm+) stay juicy inside and get a crispy crust.
- Thin slices cook fast and are great for wraps, but can dry out easily.
-
Start without oil
- Pork belly has plenty of fat, so you don’t need extra oil on the pan or grill.
- Let the fat render slowly over medium heat, then crisp it up at the end.
-
Don’t flip too often
- Give each side 2–3 minutes to sear properly. Flipping too much prevents browning.
-
Drain excess fat
- If you’re pan-grilling indoors, tilt the pan slightly and spoon out some fat so the meat doesn’t taste greasy.
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