Ham Ji Park is a well-known Korean restaurant in Los Angeles, celebrated for its dwaeji galbi (spicy pork ribs). I ordered their ribs recently for “research” and after multiple tests I’m confident I’ve recreated their flavor at home.
Dwaeji galbi is a classic Korean barbecue dish: pork spare ribs coated in a sweet and spicy marinade, then quickly grilled or charred. The recipe is straightforward and always a crowd-pleaser.
I tested this recipe three times, and for comparison I even brought some of Ham Ji Park’s ribs home for a side-by-side taste test. For the final test, my husband’s friends came over and polished off every last piece — they agreed these were as good as the restaurant’s.
Before I refined the recipe I researched how Ham Ji Park prepares their ribs. Key takeaways:
- No overnight marinating required — Thoroughly massaging the marinade into the ribs is enough. They absorb flavor quickly, so you can grill them right away.
- Use pork spare ribs, not baby back — Spare ribs are flatter with more surface area, which helps the marinade cling and flavor every bite. Baby back ribs are meatier and don’t absorb the sauce as well.
- Grill hot and fast — The restaurant cooks the ribs over high heat so they char quickly without drying out. My version grills about 25–30 minutes and stays juicy; thinner-cut ribs will cook faster.
- Optional presentation — For a restaurant-style finish, serve the ribs on a sizzling cast iron plate with sautéed onions. A few minutes on a hot skillet with oil and onions gives a dramatic sizzle when you bring the plate to the table.
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 back of the ribs, cut into individual pieces, and soak in cold water for 1 hour to remove excess blood and impurities.
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Blend all marinade ingredients until smooth. Ham Ji Park’s version is very sweet; adjust the oligodang or sugar to taste if you prefer it sweeter.
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Drain and pat the ribs dry with paper towels. Reserve a portion of the marinade for basting, then thoroughly massage the remaining marinade into the ribs.
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Preheat and lightly oil your grill. Use high heat so the ribs get a good char without drying out.
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Grill the ribs over high heat. Once they start to char, flip and baste with the reserved marinade. Continue flipping and basting occasionally for about 25 minutes, until cooked through and caramelized.
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Optional: Slice onions and sauté them in a hot skillet on the grill with a little oil. When the onions soften, place the ribs on the skillet to serve — this keeps them sizzling and warm.
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Finish by sprinkling chopped green onions and sesame seeds on top. Serve hot and enjoy.
Nutrition information is an estimate and should be used for reference only.
Additional Info
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