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Ham Ji Park Pork Ribs
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Ham Ji Park Pork Ribs

Ham Ji Park Pork Ribs

Ham Ji Park is Korean restaurant in Los Angeles, and while I'm not the biggest fan of LA, I'm a huge fan of HJP. These are their signature item, as in EVERYONE gets them. This recipe makes one rack, and you'll need all the marinade for it - so just double or triple as necessary. And while we call it a marinade, there's virtually no marinating time needed - you go from saucing to grilling to eating in about 45 minutes.

Makes one rack

Ingredients

Marinade

  • 1/4 pear (make it an Asian pear if you can) peeled and rough chopped
  • 1/4 small onion, rough chopped
  • 8 cloves garlic, peeled
  • 2-1/4 inch slices fresh ginger
  • 1 tablespoon mirin
  • 1 tablespoon soy
  • 1/3 cup light corn syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon fermented soybean paste, or substitute with yellow miso
  • 2/3 cup Gochujang (Korean red pepper paste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon gochugaru, Korean red pepper seasoning, or substitute 1/2 teaspoon cayenne and 2 teaspoons smoked paprika
  • 1/2 teaspoon MSG, optional

‍

Ribs

  • 1 rack pork back ribs
  • Chopped cilantro
  • Toasted sesame seeds
  • 1/2 large yellow or white onion, sliced

Directions

  1. Put all marinade ingredients in a blender, and whiz until smooth
  2. Remove membrane from back of ribs (see video), cut into individual ribs and put in a large bowl bowl with about 2/3 of the marinade (save rest for basting), toss well to coat
  3. Heat grill to medium high and put on ribs - the whole process will take anywhere from 30-40 minutes, with you turning the ribs often to cook them evenly
  4. Once they start to get char marks, you can begin basting with the reserved sauce
  5. Turn, baste, turn...keep going until gorgeous and the ribs register in the mid 190's with an instant read thermometer

For the true Ham Ji Park rib experience:

  1. While the ribs are cooking, heat a cast iron skillet on high heat about 10 minutes, toss the onions in a little oil, then put in the pan
  2. Let them soften about 3-4 minutes, then served the ribs on top, sprinkled with cilantro and sesame seeds

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