Ryu Soo-young’s Marinated Pork Ribs
Home-style BBQ Feast: Ryu Soo-young’s Secret Marinated Pork Ribs Recipe from ‘Convenience Store Restaurant’
I was inspired to recreate the delicious Marinated Pork Ribs from the popular TV show ‘Convenience Store Restaurant’, specifically Ryu Soo-young’s ‘Eo-nam-seong’ style recipe. Using tender pork neck and a savory, sweet, and tangy marinade, this recipe brings the joy of a BBQ feast right to your kitchen. It’s perfect as a side dish for rice or as an appetizer with drinks!
Main Ingredients- 600g Pork Neck (Choose a cut with good marbling and thickness for tenderness)
- 1 Scallion (finely chopped)
Cooking Instructions
Step 1
Start by preparing the pork neck. For the best flavor and tenderness, select a cut with rich marbling and a good thickness, as recommended for this delicious marinated pork ribs recipe.
Step 2
On one side of the pork neck, make diagonal scores with your knife. These shallow cuts will help the marinade penetrate the meat more effectively, ensuring every bite is flavorful.
Step 3
Flip the pork over and make vertical scores, cutting along the grain of the meat. Chef Ryu Soo-young shared a tip on the show: scoring both sides diagonally helps the meat cook evenly and become tender. Be sure to follow this technique for optimal results.
Step 4
Prepare your marinade ingredients. Finely chop the scallion and measure out 2 tablespoons of minced garlic.
Step 5
In a large mixing bowl, combine the chopped scallions and minced garlic.
Step 6
Add 5 tablespoons of sugar to the bowl. This will provide the essential sweetness.
Step 7
Next, add 5 tablespoons of fish sauce (or tuna extract) for a deep umami flavor.
Step 8
Pour in 5 tablespoons of soy sauce to enhance the savory notes.
Step 9
Add 3 tablespoons of sesame oil for a rich, nutty aroma and flavor.
Step 10
Include 1 tablespoon of vinegar to add a subtle tang and balance the sweetness.
Step 11
To tenderize the meat and add a natural fruity sweetness, pour in 238ml of pear drink (like ‘Gal-a-man-deun Bae’). If you’re using a larger bottle, measure out precisely 238ml. This is roughly equivalent to one standard paper cup.
Step 12
Add about 20 grinds of black pepper to help eliminate any gamey odors and add a hint of spice.
Step 13
Sprinkle in 1 tablespoon of sesame seeds, lightly crushed by hand for a more pronounced nutty flavor and texture.
Step 14
Now, stir all the marinade ingredients together thoroughly with a spoon. Ensure the sugar at the bottom dissolves completely to create a smooth, well-combined sauce.
Step 15
Place the scored pork neck slices into the marinade one by one. Gently toss and coat each piece evenly with the sauce.
Step 16
Once all the pork is coated, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours. Chef Ryu Soo-young recommends marinating for at least 4 hours to allow the flavors to fully meld. For an even deeper flavor, you can marinate it overnight.
Step 17
Before cooking, heat a frying pan over medium heat and add about 2 tablespoons of cooking oil. Chef Ryu Soo-young suggests frying the ribs to achieve a juicy and tender texture. A slightly generous amount of oil is key.
Step 18
When the pan is hot, remove the pork from the marinade, shaking off excess sauce, and place the slices in the pan. Reduce the heat to medium-low. Cook the pork, aiming to ‘fry’ it rather than just grill it, to retain moisture. Think of it like searing a steak.
Step 19
As the pork cooks, use a spoon or tongs to scrape up any delicious bits of sauce stuck to the bottom of the pan and brush them onto the pork. Cook for about 6 minutes, then cut the ribs into bite-sized pieces. A crucial tip from Chef Ryu Soo-young is to avoid cooking for more than 7 minutes in total, as this can cause the juices to escape, resulting in dry meat.
Step 20
For the final 10 seconds of cooking, increase the heat slightly to give the pork ribs a slightly charred, smoky finish, reminiscent of charcoal-grilled ribs. This completes your Ryu Soo-young’s Marinated Pork Ribs!
Step 21
To serve, arrange the cooked pork ribs attractively on a plate. Placing fresh perilla leaves at the bottom of the plate and sprinkling the ribs with toasted sesame seeds adds a beautiful final touch.
