Korean Gochujang Grilled Pork Ribs
Gochujang dwaeji-galbi-gui is a Korean spicy grilled pork rib dish that begins with soaking the ribs in cold water for thirty minutes to draw out blood, then marinating them for at least an hour in a paste of gochujang, soy sauce, sugar, Asian pear juice, garlic, sesame oil, cooking wine, and black pepper. The pear juice serves a dual purpose: its enzymes break down tough muscle fibers to tenderize the meat, while its natural fructose adds a clean sweetness that balances the fermented heat of gochujang. Because the sugar-heavy marinade burns easily, each side is grilled four to five minutes over medium heat before lowering the flame to finish cooking the interior without charring the glaze. Resting the ribs for three minutes before slicing locks the juices inside, keeping every piece moist under its glossy, caramelized crust.
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Instructions
- 1
Soak pork ribs in cold water for 30 minutes to remove blood, then pat dry.
- 2
Mix gochujang, soy sauce, sugar, garlic, sesame oil, pear juice, wine, and pepper.
- 3
Coat ribs evenly and marinate for at least 1 hour.
- 4
Preheat pan or grill over medium heat and brush with oil.
- 5
Grill 4-5 minutes per side, brushing lightly with leftover marinade.
- 6
Lower heat to finish cooking through, rest 3 minutes, then slice and serve.
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