Dwaeji-galbi

Marinated pork ribs grilled over open flame, a sweeter and more affordable cousin to the revered beef galbi.

Dwaeji-galbi occupies a special place in Korean food culture as the 'people's galbi' — deeply satisfying, full of flavour, and gentle on the wallet compared to the premium beef equivalent. Suwon, a city just south of Seoul, is so historically associated with dwaeji-galbi that restaurants there advertise 'Suwon Galbi' as a regional speciality, and the city's galbi street draws visitors from across the country on weekends. The marinade typically combines soy sauce, garlic, ginger, Asian pear or kiwi as a tenderising agent, sugar, and sesame oil, and the ribs are left to soak overnight so the sweet-savoury flavours penetrate deep into the meat around the bone. Grilling over charcoal caramelises the sugars in the marinade, creating charred, lacquered edges that are one of the most sought-after bites in Korean barbecue. Families often gather to grill dwaeji-galbi on national holidays when beef would strain the budget, making it a dish loaded with nostalgic warmth. The bones are not wasted — Koreans gnaw them clean and occasionally make a quick stock with any leftover pieces.