Ryu Sooyoung's Korean Pork Ribs(류수영의 돼지갈비)
Today, I’m introducing a recipe that’s trending in Korea: Ryu Sooyoung’s Korean pork ribs. Ryu Sooyoung is an actor, but thanks to his cooking show "Punstorang", he feels more like a chef, sharing simple and delicious recipes.
This dish represents a new trend in Korean cuisine. While many chefs focus on traditional recipes, it’s also important to adapt to new trends!
I’ve recreated this recipe using ingredients available in Germany, and it works perfectly. Pro tip: You can check out his show on YouTube to get a feel for the process. But try our German-inspired version—it’s truly delicious!
Tips:
In Korea, a product called "Gal-a-Madeun Bae" (crushed pear) is used. It’s a great substitute for fresh Korean pears. In Germany, you can use fresh pears instead. If not, 230 ml of pear juice will do the trick.
Tuna sauce might not be available. Instead, use Japanese Tsuyu sauce. If that’s also unavailable, add 1 tbsp of dark soy sauce and 1/2 tsp of broth powder.
This recipe requires marination time. Prepare it in the morning for lunch or at lunchtime for dinner. Allow about 4 hours in the fridge.
Steps
Slice the leek into thin rings. Grate the pear and collect its juice. Mix the pear juice with the other seasoning ingredients (except for the pork) in a large bowl.
Cut the pork into 1–1.5 cm thick slices. Score each slice diagonally on one side and straight on the other to help the marinade soak in.
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Add the pork to the marinade, mix well, and refrigerate for about 4 hours.
Heat a pan with some oil and fry the pork slices over medium-high heat. It tastes even better grilled! While frying, use scissors to cut the meat into bite-sized pieces.
Serve and enjoy! This dish is perfect for BBQ parties or family dinners.