Korean Soy-Glazed Grilled Pork Rib Steaks

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Marinated in a sweet-savory blend of soy, brown sugar, garlic, ginger, and grated Asian pear, these Korean grilled pork rib steaks deliver the bold, smoky-sweet flavors of a classic Seoul BBQ table. Served sizzling off the grill with lettuce leaves, ssamjang, and fresh garlic for wrapping, they turn any dinner into a hands-on, interactive feast. The fruit-forward marinade tenderizes while a screaming-hot flame sears in deep char, balancing caramelized sweetness with juicy pork.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 22 gCarbs
• 1 gFiber
• 16 gSugar
• 36 gProtein
• 1080 mgSodium
• 540 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the marinade base

• 1/2 cup regular soy sauce
• 1/4 cup packed light brown sugar
• 1/4 cup rice wine or mirin
• 2 tablespoons toasted sesame oil
• 1/4 cup finely grated Asian pear (about 1/2 small pear)

For the aromatic finish

• 6 garlic cloves, finely minced
• 1 tablespoon grated fresh ginger
• 2 scallions, thinly sliced
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 teaspoon freshly ground black pepper

For the pork and serving

• 2.5 lbs pork shoulder blade steaks, sliced 1/4-inch thick across the bone
• 1 tablespoon toasted sesame seeds, for garnish
• 1 head butter or red leaf lettuce, leaves separated
• 1/2 cup ssamjang or your favorite Korean dipping sauce
• 1 fresh green chili pepper and 8 peeled garlic cloves, sliced for serving

Directions

1. Whisk the soy sauce, brown sugar, rice wine, sesame oil, and grated Asian pear together in a large bowl until the sugar fully dissolves and the mixture looks glossy.
2. Stir in the minced garlic, grated ginger, sliced scallions, gochujang, and black pepper to finish the marinade, tasting and adjusting with a splash more soy if needed.
3. Add the pork slices to the bowl, turning each piece so every surface is coated, then cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor); reserve the leftover marinade for basting.
4. About 20 minutes before cooking, remove the pork from the fridge to lose its chill, and preheat a charcoal or gas grill to high heat (around 450°F), brushing the grates with a lightly oiled paper towel.
5. Lay the marinated slices flat across the hottest part of the grill in a single layer, making sure each piece has direct contact with the grate for the best sear.
6. Grill for 2 to 3 minutes per side, basting once with the reserved marinade, until the edges are deeply charred, the fat renders, and the meat is cooked through with just a hint of pink in the center.
7. Transfer the grilled pork to a warm platter, tent loosely with foil, and let rest for 2 minutes before showering with toasted sesame seeds and extra sliced scallions.
8. Serve immediately with the lettuce cups, ssamjang, sliced garlic, and green chili so everyone can build their own wraps at the table.

Cook’s Notes

• Marinate the ribs overnight in the fridge whenever you have time; the soy-sugar-pear mixture both seasons and tenderizes the pork for the juiciest bite.
• If you can't find Asian pear, substitute an equal amount of grated Fuji or Bosc pear; a tablespoon of fresh pineapple juice also helps tenderize in a pinch.
• Get the grill as hot as possible before laying down the meat; a screaming-hot grate is what gives these ribs their signature smoky char and slightly crisp edges.
• Slice the pork shoulder across the bone into thin 1/4-inch slabs for the classic Korean-BBQ texture and even cooking; thicker cuts will steam rather than char.
• Round out the meal with simple banchan like sesame spinach, pickled radish, and steamed short-grain rice for a balanced Korean table.

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