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Korean Salt Ribs
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5 from 2 votes

Korean Salt Ribs (Sogeum Gui)

Servings: 2 person


  • 1.2 kgs Baby Back Pork Ribs
  • 1 Onion
  • 10 Garlic Cloves
  • 2 small Ginger Pieces (each about ~2cm)
  • 4 Tablespoons Soju (Or use cheongju or sake)
  • 3 Tablespoons Mirin
  • ½ Tablespoon Sugar
  • 1 shot Espresso (or 1 packet of instant black coffee)
  • 4 Bay Leaves
  • 1 Tablespoon Whole Black Peppers

Basting Oil

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Sesame Oil

Dry Seasoning

  • Generous shakes of Lemon Pepper Salt (Or cracked black pepper)
  • Generous shakes of Kosher Salt (or Flaky Salt)

Dipping Sauces

  • Ponzu Sauce
  • Hot Wing Sauce


Prep ribs

  • Remove the silverskin membrane from the ribs if it has not already been removed. Cut ribs into individual pieces.
  • Take out a large pot. Place the ribs in.
  • Then quarter onion into 4 pieces.
  • Place into the pot: Onion (4 pieces), Garlic (10 cloves), Ginger (2 small pieces), Soju (4 Tablespoons), Mirin (3 Tablespoons), Sugar (½ Tablespoon), Espresso (1 shot), 4 Bay Leaves & Whole Black Peppers (1 Tablespoon)
  • Then fill the pot with hot water - just enough to submerge the ribs (reference video).
  • Place on a lid and bring the pot up to a boil. Once it's boiling, set a timer for 40 minutes.
  • (If using a pressure cooker pot, please reference cooking notes)
  • After 40 minutes of boiling, the ribs should be soft enough to bite through. (It should not be fall-of-the-bone tender)
  • Now, use a sieve and take out the ribs. Let them cool on a plate.

Apply Oil Coating

  • Before we begin, please preheat your oven. Place on a "broil" setting. [Note: If you don't have a "broil" setting, place on bake at 230°C / 450°C.]
  • Mix Olive Oil (2 Tablespoons) & Sesame Oil (2 Tablespoons) together. Add more later... if needed.
  • Place on plastic food gloves. Then dip a part of your glove into the into oil mixture and then thoroughly coat each rib (all sides).
  • Neatly arrange the coated ribs onto your oven rack.
  • Place into oven for 3 minutes.
  • After 3 minutes, take rack out and flip the ribs over to the other side.
  • Then place back into the oven for another 3 minutes.

Torch Ribs

  • After a total of 6 minutes in the oven, take the ribs out. We'll now finish the ribs with a food torch - to give it more color and fire flavor.
  • Gently scorch BOTH sides of the ribs for added color & taste!

Season Ribs

  • Apply a generous shake of lemon-pepper salt over BOTH sides of the ribs.
  • Then shake-on a generous amount of kosher salt over BOTH sides of the ribs.

Serve with dipping sauce

  • These ribs taste amazing with Ponzu Sauce!
  • Pour some ponzu sauce onto a a plate and serve it with the ribs.
  • Or you can also serve Buffalo Hot Wing Sauce.
  • Eat with a bowl of hot rice.
  • Bon Appetit ya'll.