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Dwaeji galbi is the pork version of Korea’s famous galbi: pork shoulder or ribs marinated in a sweet, garlicky soy sauce and grilled until sticky and charred. It is more affordable than beef galbi and every bit as delicious. Grill it outdoors or sear it in a skillet.
Per serving: 508 calories · 3.6 g net carbs · 42 g protein · 35 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 pounds boneless pork shoulder sliced 1/4 inch thick
- Marinade: 1/3 cup soy sauce, 1/4 cup allulose, 1/4 cup grated onion, 6 cloves garlic minced, 1 tablespoon grated ginger, 2 tablespoons sesame oil, 1/4 cup water, 1/2 teaspoon black pepper
- 2 scallions and 1 teaspoon sesame seeds for garnish
Instructions
- Lightly score both sides of each pork slice so the marinade soaks in.
- Whisk the marinade ingredients together, add the pork, and massage to coat. Refrigerate for at least 4 hours or overnight.
- Grill over medium-high heat or cook in a cast-iron skillet for 3 to 4 minutes per side, until caramelized and cooked through.
- Cut into bite-size pieces, garnish with scallions and sesame seeds, and serve with lettuce wraps.
Notes
Nutrition
About This Dish
Galbi originally means rib, but dwaeji galbi today is often made with boneless shoulder or neck meat. Pork galbi restaurants became popular as an affordable alternative to beef galbi. Some restaurants grill it over charcoal briquettes on a wire grate for extra smokiness. Korean barbecue restaurants usually serve it with a basket of lettuce, a dish of ssamjang and sliced raw garlic. Many diners finish the meal with a bowl of cold noodles.
Pairs Well With
- Korean Broccoli Chojang Muchim, Blanched Broccoli with Sweet Chili Dip
- Korean Oi-muchim, Spicy Cucumber Salad
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 7: Pork (Seongsan Ilchulbong). See all Korean recipes