Edward Lee is the Chef and Owner of 610 Magnolia and Nami in Louisville, Kentucky, and Chef of SHIA in Washington, D.C. He also serves as the Culinary Director for the Succotash restaurants in the D.C. area. His cooking blends Southern tradition with global flavors, influenced by his Korean heritage.
Lee co-founded The LEE Initiative, a nonprofit advancing equity in the restaurant industry, earning the 2021 Muhammad Ali Humanitarian Award and the 2024 James Beard Humanitarian Award.
A celebrated author, his books include Smoke & Pickles, Buttermilk Graffiti (James Beard Award winner), and Bourbon Land. He’s been a six-time James Beard Award finalist for Best Chef: Southeast and featured by Food & Wine, USA Today, Esquire, and the Michelin Guide.
Lee has appeared on PBS’s Mind of a Chef, the documentary Fermented, and Netflix’s Culinary Class Wars. He also serves as an Honorary Ambassador to Seoul. Through food and advocacy, Lee elevates the stories and voices behind diverse culinary traditions.
Dwaeji Galbi Jjim • Korean Braised Pork Ribs
Dwaeji Galbi Jjim is a Korean braised pork rib dish, simmered in a savory-sweet soy-based sauce with vegetables. It’s rich, tender, and full of deep, comforting flavors.
Ingredients • Serves: 8
Main:
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1 rack pork spare ribs, cut into individual ribs
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salt and pepper
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1 Tbsp vegetable oil
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2 tsp sesame oil
Aromatics:
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1½ cup onion, chopped
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4 garlic cloves, crushed
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1 tsp ginger, minced
Sauce:
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½ cup gochujang (Korean red chili paste)
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3 Tbsp doenjang (Korean soybean paste)
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½ cup Korean cooking rice wine
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⅓ cup brewed coffee (for depth and bitterness)
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2 Tbsp brown sugar
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1½ Tbsp vinegar (rice vinegar preferred)
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1 tsp yellow mustard
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¼ cup soy sauce
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1 Tbsp gochugaru (Korean red pepper flakes)
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½ tsp black pepper
Liquid:
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5 cup chicken stock
Garnish:
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sesame seeds, toasted
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scallion, chopped green part only
1. Prep the Ribs
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Season pork ribs with salt and pepper.
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In a large heavy-bottomed pot or Dutch oven, heat 1 Tbsp vegetable oil + 2 tsp sesame oil over medium-high heat.
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Sear the ribs until browned on all sides (about 5–7 minutes). Remove and set aside.
2. Sauté Aromatics
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In the same pot, add chopped onions, garlic, and ginger.
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Sauté until the onions are soft and fragrant (about 5 minutes).
3. Build the Sauce
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Lower the heat and stir in:
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½ cup gochujang
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3 Tbsp doenjang
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½ cup rice wine
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⅓ cup coffee
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2 Tbsp brown sugar
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1½ Tbsp vinegar
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1 tsp yellow mustard
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¼ cup soy sauce
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1 Tbsp gochugaru
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½ tsp black pepper
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Mix well to combine into a rich, spicy-sweet sauce.
4. Simmer the Ribs
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Return the seared ribs to the pot and pour in 5 cups chicken stock.
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Bring to a boil, then reduce to a gentle simmer.
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Cover and simmer for 1.5 to 2 hours, or until the ribs are tender and sauce is thickened to your liking.
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Stir occasionally and skim off excess fat if needed.
5. Garnish & Serve
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Sprinkle with toasted sesame seeds and chopped scallions before serving.
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Serve with steamed rice, kimchi, and a cold beer or barley tea!
