Ryu Soo-young’s All-Purpose Marinated Pork Ribs
Enjoy the Taste of Charcoal-Grilled Ribs at Home! Ryu Soo-young’s ‘Eo-nam-seon-saeng’ Marinated Pork Ribs Golden Recipe (feat. Pyeonstorang)
Introducing Chef Ryu Soo-young’s marinated pork ribs recipe, perfect as a nutritious meal for kids or a special restaurant-style dish for the whole family. Featured on Pyeonstorang, this recipe showcases Ryu Soo-young’s dedication, having researched with 20kg of pork! The golden ratio marinade, developed with the help of a salt meter, delivers a charcoal-grilled rib taste right in your home. The key technique of scoring the pork neck from both sides allows the marinade to penetrate deeply, enhancing the flavor. The special marinade, with a 5:5:5 ratio of soy sauce, anchovy sauce, and sugar, combined with ‘Gara-mandeun Bae’ (pear juice drink), makes the pork ribs incredibly tender and savory. Marinate for at least 4 hours, then pan-fry in plenty of cooking oil, like searing a steak, to achieve a crispy exterior and juicy interior. Don’t discard the leftover marinade; it can be repurposed for braised ribs or spicy stir-fried pork, making this a cost-effective and delicious meal. Enjoy!
Main Ingredients
- Pork neck 600g (approx. 5 pieces)
- Cooking oil 3 swirls (for cooking)
Marinade Ingredients
- 1 stalk of green onion (finely chopped)
- 5 Tbsp soy sauce
- 5 Tbsp anchovy sauce
- 5 Tbsp sugar
- 3 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1 Tbsp vinegar
- 1 can (238ml) ‘Gara-mandeun Bae’ (pear juice drink)
- 20 twists of black pepper
- 1 Tbsp toasted sesame seeds
- 1 stalk of green onion (finely chopped)
- 5 Tbsp soy sauce
- 5 Tbsp anchovy sauce
- 5 Tbsp sugar
- 3 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1 Tbsp vinegar
- 1 can (238ml) ‘Gara-mandeun Bae’ (pear juice drink)
- 20 twists of black pepper
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 600g of pork neck, cut into approximately 1cm thick slices. Good quality pork neck has nice marbling between the muscle fibers and a balanced ratio of fat to lean meat. Pat the pork slices dry with paper towels to remove any excess blood.
Step 2
On one side of the pork slices, make diagonal cuts by holding your knife at an angle. This step is crucial for allowing the marinade to penetrate the meat effectively.
Step 3
Flip the pork slices over and make straight cuts perpendicular to the meat grain on the other side. Scoring both sides not only makes the ribs visually appealing but also enhances their flavor.
Step 4
After scoring, the pork neck slices will resemble the unmarinated pork ribs you often see at restaurants. Once the scoring is done, let’s move on to making the delicious pork rib marinade.
Step 5
In a large bowl or tray, combine the chopped green onion (1 stalk), soy sauce (5 Tbsp), anchovy sauce (5 Tbsp), sugar (5 Tbsp), sesame oil (3 Tbsp), minced garlic (2 Tbsp), vinegar (1 Tbsp), black pepper (20 twists), and toasted sesame seeds (1 Tbsp).
Step 6
Next, pour in 1 can (238ml) of ‘Gara-mandeun Bae’ (pear juice drink). The pear juice will make the pork incredibly tender and add a wonderful depth of flavor.
Step 7
Stir the ingredients with a spoon until the sugar is dissolved. This simple process results in a perfectly balanced pork rib marinade.
Step 8
Place the scored pork neck slices one by one into the marinade. Use a spoon to generously coat each piece of meat, ensuring the marinade gets into all the nooks and crannies created by the cuts.
Step 9
Cover the bowl or tray and refrigerate for at least 4 hours to let the marinade penetrate the meat thoroughly. This allows the flavors to deepen, especially within the scored parts.
Step 10
If you’re short on time, marinating for just 2 hours will still yield delicious results. However, for the best flavor, marinating for 4 hours or more is recommended. Enjoy your flavorful marinated pork ribs!
Step 11
Heat a frying pan over medium-high heat and add about 3 swirls of cooking oil. Once the pan is hot, reduce the heat to medium. The key to achieving a charcoal-grilled flavor is to pan-fry the meat in plenty of oil, almost like deep-frying.
Step 12
Chef Ryu Soo-young advises using ample oil and frying the ribs like a steak to replicate the smoky taste of charcoal grilling. Importantly, do NOT pour the marinade liquid into the pan while cooking, as this will steam the meat, turning it into a stew rather than grilled ribs. Also, lightly shaking off excess marinade before placing the meat in the pan helps create a delicious ‘wok hei’ (smoky) flavor on the ribs.
Step 13
Once the moisture evaporates and the oil starts sizzling, flip the pork ribs. As you cook, scrape the browned bits from the bottom of the pan onto the meat. This ‘cleaning’ action of the pan with the meat helps to build up the smoky flavor and prevents the pan from burning.
Step 14
After approximately 6 minutes of cooking, cut the pork ribs into bite-sized pieces. This allows them to cook more evenly and makes them easier to eat.
Step 15
Behold the tender and delicious marinated pork ribs! For a final burst of smoky flavor, increase the heat to high for about 10 seconds and quickly sear the ribs, ensuring they pick up any browned bits from the pan. This completes Chef Ryu Soo-young’s marinated pork ribs recipe.
Step 16
Arrange the perfectly cooked marinated pork ribs on a serving plate. Garnish with finely chopped green onions and a sprinkle of toasted sesame seeds. Your ‘Eo-nam-seon-saeng’ style marinated pork ribs are now beautifully complete!
