Galbi Jim


  • 3 pounds of pork spareribs
  • 1 Tbsp. cooking oil, like safflower
  • 2 Tbsp. soy sauce or tamari
  • 2 tsp. of sesame oil
  • 3 green onions, finely chopped
  • 2–3 cloves of garlic, peeled and crushed
  • 1 tsp. finely grated fresh ginger
  • 2 Tbsp. sugar
  • 2 Tbsp. of rice wine or dry sherry
  • 1 Tbsp. toasted, ground sesame seeds
  • 1 cup of hot water
  • 1 tsp. cornstarch mixed with 1 Tbsp. water (optional)
  • 2 green onions, finely chopped for garnish

Ask your butcher to cut the spareribs across into short lengths of about 2 inches and then ask him to separate them into individual ribs or, you can do this at home with a sharp cleaver. The liquid seasoning (soy, sesame oil, green onions, garlic, ginger, sugar, rice wine and ground sesame seeds) can be made up to a day ahead of time and refrigerated.

Heat the oil in a wok and brown the spareribs over high heat. Combine all other ingredients (except the optional cornstarch and water mixture). Add this liquid seasoning to the spareribs, bring to a boil, then cover and simmer for 40–45 minutes.

Add the cornstarch/water mixture now, if you choose, until the gravy boils and thickens.

Serve in a warmed platter with rice, garnish with the green onions either thinly sliced or split and curled in iced water.

Serves 4 to 6

Recipe adapted from The Complete Asian Cookbook by Charmaine Soloman.