By Korean Food Promotion Institute
Dwaejigalbi is a fixture of Korean barbecue restaurants and family gatherings. It has long been the more affordable counterpart to sogalbi (beef ribs), but its popularity rests more on flavor than price.
The marinade is simple, built on soy sauce, garlic and sesame oil. Grated apple and onion do much of the work. They add a natural sweetness and help tenderize the meat during its hour-long rest.
The ribs are traditionally cooked over charcoal, which gives the caramelized edges a smoky depth. A grill pan or oven broiler produces good results at home as well.
The dish is served with a lightly dressed lettuce salad seasoned with soy sauce, vinegar and a pinch of gochu-garu. The salad's sharp, fresh bite balances the richness of the pork.
For more heat, add spicy ingredients to the marinade.
Ingredients
1kg pork spareribs with bones
Lettuce salad
90 grams lettuce
1 tablespoon soy sauce
1 tablespoon white vinegar
1/2 tablespoon sugar
1/2 teaspoon gochugaru
Seasoning
1/3 apple
1/2 onion
5 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
2 tablespoons sesame oil
Ground black pepper as needed
Preparation
Remove any fat and soak the ribs in cold water for 30 minutes to remove blood, then drain.
Grind the apple and onion. Mix them with the remaining ingredients for seasoning.
Pour the marinade over the ribs and marinate for 1 hour.
In a bowl, combine the lettuce with the lettuce salad seasoning and toss well.
Cooking
Preheat the grill over medium-high heat. Grill the ribs for 15 minutes on each side. Ribs could be grilled over charcoal, pan-fried or broiled in the oven.
Place the ribs with lettuce salad on the serving plate.
Tip
If it is hard to find spare ribs, pork sirloin or foreleg can be used instead.
yoohong@heraldcorp.com
