Daeji galbi, or daeji kalbi, is the pork version of Korean BBQ short ribs, or kalbi. This pork rib dish is probably not as popular but just as good. Try eating this sangchu ssam style, with lettuce.
5 lb pork back rib
1 tbsp fermented soybean paste (deonjang)
1 med onion
12-14 cloves of garlic
3 slices of ginger
1 small pear (Korean pear or Anjou pear)
½ red delicious apple
5-6 dried red chili peppers
5 tbsp red wine
6 tbsp soy sauce
4 tbsp soju (rice wine)
1 ½ tsp salt
5 tbsp brown sugar
2 tbsp honey
4 tbsp hot pepper paste (gochujang)
4 tbsp olive oil
Separate ribs, one by one by cutting between the ribs. Put the rib pieces in a bowl of cold water and soak for ½ hour or longer to get the blood out.
Get a steamer pot and pour inside: 5-6 cups of water, 1 tbsp deonjang (soybean paste), sliced garlic pieces (5-6), and ½ of the sliced onion. Put a steamer tray inside the pot and place the ribs on top. Cover and bring the liquid to a boil. Steam on medium heat for about 15 minutes. Let it cool, then remove the ribs and discard the water.
Now for the marinade: get a food processor ready and put in roughly chopped pear, apple, the other half of the onion, ginger, 7-8 garlic pieces, dried chili peppers, soy sauce, red wine, soju (rice wine); blend until it becomes smooth.
Pour the mixture into a saucepan. Add the salt and brown sugar, bringing it to a boil, stirring constantly. Turn the heat off, then add honey, gochujang (red pepper paste) and olive oil and stir well. Let it cool down for 5-10 minutes.
Mix this paste and spread it over the ribs. Marinate it for at least 1 hour (several hours is better) in the refrigerator. Tip: If you put the ribs in a large zip lock bag, you can pour the marinade on top and coat the ribs by massaging around the ribs inside the bag.
You can grill these or broil in the oven. I typically broil in the oven because I don't like cleaning the grill. Preheat the oven on the broil setting, and arrange the ribs on a tray in one layer. Broil about 5 minutes on each side, until brown. Then cover the tray tightly with aluminum foil and lower the heat to 350F, bake for about 15 minutes. Serve hot.