Eonam's Marinated Pork Ribs (Yangnyeom Dwaeji Galbi) - Achieving Charcoal Flavor in a Skillet
The #1 restaurant favorite, Marinated Pork Ribs (Yangnyeom Dwaeji Galbi)! This recipe features a simple marinade and tips for achieving a smoky, charcoal-grilled flavor without the complexity.
📝 Editor's Notes
Eonam's Marinated Pork Ribs (Yangnyeom Dwaeji Galbi) recipe allows you to achieve a wonderful charcoal-grilled flavor with just a skillet, without any complicated steps.
It features a golden ratio of soy sauce and tuna sauce (참치액) for a deep umami flavor, along with Crushed Pear Drink (갈아만든 배) and vinegar to tenderize the meat and enhance its richness.
A special technique is included to complete juicy pork ribs within a short 7-minute cooking time, and to infuse them with a smoky flavor using the caramelized marinade from the bottom of the pan.
The difficulty level is low-to-medium, and anyone can succeed by following a few key points.
This dish is perfect when you want a special meal at home without the hassle of dining out.
🛒 Ingredient Tips
Choose fresh pork shoulder with a vibrant color and a good balance of fat.
Cuts that are not too thick absorb the marinade better and cook more evenly.
Scoring the meat is an important step that helps the marinade penetrate deeply and tenderizes the meat further, so don't forget it.
Tuna sauce (참치액) is a key ingredient for boosting the umami in this recipe, so it's best to prepare it if possible.
If it's hard to find, you can use a small amount of other fish sauce (액젓) or dashi stock.
Crushed Pear Drink (갈아만든 배) tenderizes the meat and adds natural sweetness, so it's recommended to use the canned product as is.
🔄 Substitution Guide
If you want to use a cut other than pork shoulder, pork belly (삼겹살) offers a richer, softer flavor due to its higher fat content, but it can also be a bit greasy.
Pork loin (등심) is leaner than pork shoulder, making it plainer, but it can become dry.
To counteract this, extend the marinating time or increase the amount of pear juice to tenderize it.
If you don't have tuna sauce (참치액), you can substitute 1-2 tbsp of anchovy sauce (멸치액젓) and fill the rest with soy sauce to compensate for the umami.
However, anchovy sauce (멸치액젓) has a strong aroma and is saltier, so it's important to adjust the quantity.
Instead of Crushed Pear Drink (갈아만든 배), you can use apple juice or kiwi puree.
Kiwi, in particular, has a very strong tenderizing effect, so only a small amount should be used to prevent the meat from becoming too mushy.
🥘 Ingredients
👨🍳 Cooking Points
The success of this recipe hinges on three main points.
First, the marinated meat must be refrigerated for at least 4 hours to deepen its flavor.
Sufficient marinating time makes a significant difference in taste.
Second, when grilling the meat in a skillet, you must shake off as much excess marinade as possible before cooking.
Too much marinade will cause the meat to steam rather than sear, leading to dry and tough results.
Third, adhering to the total cooking time of 7 minutes is crucial.
Preheat the pan over high heat, then grill for 6 minutes over medium heat.
After cutting the meat, toss it with the caramelized marinade from the bottom of the pan over high heat for a final 10 seconds to infuse the smoky flavor.
This short duration allows you to lock in the juices, creating ribs that are crispy on the outside and tender on the inside.
👨🍳 Directions
Score both sides of 600g pork shoulder at 1 cm intervals (make straight cuts on the front and diagonal cuts on the back).
Finely mince 1 stalk of green onion.
In a bowl, combine the minced green onion, 5 tbsp soy sauce, 5 tbsp tuna sauce (참치액), 5 tbsp sugar, 3 tbsp sesame oil, a generous 2 tbsp minced garlic, 1 tbsp vinegar, 1 can (238 ml) Crushed Pear Drink (갈아만든 배), and 20 grinds of black pepper.
Crush 1 tbsp sesame seeds by hand before adding to the bowl. Mix well until the sugar dissolves to create the marinade.
Layer the scored pork shoulder in an airtight container and pour the marinade over it. Marinate for at least 4 hours in the refrigerator to deepen the flavor.
Preheat a skillet over high heat, then add a generous 3 drizzles of cooking oil and reduce to medium heat.
Place the pork shoulder, with excess marinade gently shaken off, onto the pan. Do not pour any marinade liquid into the pan to prevent it from steaming instead of searing.
Once the moisture evaporates from the meat and the oil starts to sizzle, flip and cook it as if searing a steak. Cook for a total of 6 minutes over medium heat.
After 6 minutes, cut the meat into bite-sized pieces. Scrape the caramelized marinade from the bottom edges of the skillet and toss the meat with it over high heat for 10 seconds, charring it slightly to add a smoky flavor.
Ensure the total cooking time for the meat does not exceed 7 minutes.
💡 Tips
Instead of cooking wine, vinegar is used in the marinade to remove any gamey odor from the meat and enhance the umami flavor.
Marinating the meat in the refrigerator for at least 4 hours will result in a deeper, richer flavor.
When grilling marinated pork ribs in a skillet, it's crucial to shake off excess marinade and only place the meat on the pan, searing it as if deep-frying, otherwise, the meat will steam instead of grill.
After cutting the meat, toss it with the caramelized marinade stuck to the bottom of the pan, lightly charring it to achieve a charcoal-grilled flavor.
To keep the meat juicy and tender, ensure the total cooking time does not exceed 7 minutes.
📦 Storage & Reuse
Uncooked meat marinated in sauce can be stored in an airtight container in the refrigerator for 2-3 days; for longer storage, it's best to freeze it.
When freezing, portion it into single-serving sizes for convenience.
Cooked marinated pork ribs can be stored in an airtight container in the refrigerator for about 2-3 days after cooling.
To reheat, warm it gently in a skillet over low heat or briefly microwave it.
When reheating in a skillet, adding a little water or broth will prevent it from drying out, keeping it moist and delicious.
Leftover ribs are also delicious when used as an ingredient for rice bowls or kimchi fried rice.
🥢 Who This Is For
This marinated pork ribs dish is a perfect meal for the whole family to enjoy.
Its sweet, savory, and smoky flavors appeal to all ages.
It's a highly satisfying option for creating a restaurant-like atmosphere on special occasions or for a weekend dinner treat.
Essential accompaniments include warm white rice and fresh Ssam (쌈) vegetables like lettuce and perilla leaves (깻잎).
Serving it with refreshing bean sprout soup (콩나물국) or doenjang jjigae (된장찌개) will complete a richer meal.
Simple seasoned vegetable side dishes (namul) or kimchi also pair well.
🔥 Nutrition Info
Based on 600g of pork shoulder serving 3-4 people, one serving (approx.
150g of meat) is estimated to be around 650-700 kcal.
Pork shoulder, the main ingredient, is rich in protein, aiding muscle formation and maintenance, and high in B vitamins (especially B1 and B2), which are beneficial for fatigue relief and energy metabolism.
It also contains minerals such as iron and zinc.
The marinade contains approximately 40-50g of carbohydrates from sugar and Crushed Pear Drink (갈아만든 배), and about 40-45g of fat from sesame oil and the pork shoulder itself.
Due to the soy sauce and tuna sauce (참치액), the sodium content may be somewhat high, so it's advisable to moderate your intake.
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