Ham Ji Park is a well-known Korean restaurant in Los Angeles, famous for its dwaeji galbi (spicy pork ribs). I ordered their ribs a few weeks ago as part of “research” and after testing at home, I’m confident I’ve recreated the flavor.
Dwaeji galbi is a classic Korean barbecue dish: pork spare ribs marinated in a sweet and spicy sauce, then grilled or cooked until caramelized and tender. It’s surprisingly simple to prepare and always a crowd-pleaser.
I tested this recipe several times and even did a side-by-side comparison with Ham Ji Park’s ribs. For the final tasting I served them to friends — they finished every bite and agreed they were very close to the original.
Before developing the recipe I researched how these ribs are typically made. Key findings:
- No overnight marinating required — rather than long refrigeration, thoroughly massage the marinade into the ribs so the sauce coats and penetrates the meat. This method gives great flavor quickly.
- Use pork spare ribs, not baby back — spare ribs are flatter and offer more surface area for the marinade to cling to. Baby back ribs are thicker and don’t absorb the sauce as well.
- Grill fast over high heat — Ham Ji Park cooks their ribs quickly at high temperature to get a good char while keeping the meat juicy. My method grills for about 25–30 minutes while maintaining juiciness; thinner cuts will cook even faster.
- Optional serving suggestion — for a dramatic presentation, serve the ribs on a sizzling cast-iron plate with onions cooked beneath them. A few minutes before the ribs finish, heat the skillet on the grill with oil and onions, place the ribs on top, and bring the whole platter to the table sizzling.
Dwaeji Galbi 돼지갈비 – Ham Ji Park Copycat Pork Ribs
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Ingredients
- 3 lb pork spare ribs
- 1 green onion, chopped
- 1 tsp sesame seeds
- 1/2 onion, sliced
Marinade
- 1/4 Asian pear
- 2 tbsp onion
- 2 tbsp garlic
- 1 tsp ginger
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1/3 cup oligodang (cooking syrup), or sugar
- 1 tbsp sesame oil
- 1 tbsp dwenjang, fermented soybean paste
- 2/3 cup gochujang
- 1 tbsp gochugaru
- 1/2 tsp black pepper
- 1/2 tsp MSG, optional
Instructions
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Remove the membrane from the ribs, cut them into single pieces, and soak in cold water for 1 hour to remove excess blood.
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Blend all marinade ingredients until smooth. Ham Ji Park’s version is very sweet; adjust the amount of oligodang or sugar to taste if you prefer a sweeter glaze.
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Drain and pat the ribs dry. Reserve some marinade for basting, then thoroughly massage the remaining marinade into the ribs so they are evenly coated.
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Preheat and oil your grill. Cook over high heat to get a nice char without drying the ribs.
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Once the ribs begin to char, flip and baste with the reserved marinade. Continue flipping and basting occasionally for about 25 minutes until the ribs are caramelized and cooked through.
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Optional: slice onions and cook them in a skillet on the grill with a little oil. When the onions soften, place the ribs on top of the onions and remove from heat. This creates a sizzling presentation and keeps the ribs warm.
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Garnish with chopped green onions and sesame seeds before serving.
Nutrition information is automatically calculated and should be used only as an estimate.
Additional Info
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