hwoo.lee
•
January 27, 2026
I do a quick brine to remove blood and debris. I also juice everything fresh to get their natural enzymes. Lastly, the scoring technique on the meat may actually be the most important aspect to all of this. Marinating for 1-3 days is ideal, and try to buy the entire short rib plate to be more cost effective.
Make the brine: Warm 500 mL (473 mL) of water and dissolve the turbinado sugar (100 g) and kosher salt (50 g) in it. Add 2 ½ liters of cold water or ice to cool it down quickly.
Brine the ribs: Submerge the short ribs (1 ⅘ kg) in the brine for 30 minutes in the fridge or in an iced container. Drain, rinse under cold water, and pat completely dry with paper towels.
Prepare the marinade: Grate and squeeze the Asian pears (~1 ½ whole pears to get 375 g juice), navel oranges (~1 ½ oranges for 150 g juice), onion (1 large onion for 100 g juice), garlic (½ head for 12 ½ g juice), and ginger (5 ⅛ cm knob for 12 ½ g juice). Strain out all the solids - you want just the fresh juices, no pulp.
Whisk together the soy sauce (250 g), mirin (125 g), water (250 mL), all the fresh juices, toasted sesame oil (72 ½ g), plum syrup (150 g), raw turbinado sugar (100 g), Yondu (37 ½ g), salt (7 ½ g), and cracked black pepper (1 g) until the sugar is completely dissolved.
Score and marinate: Score the meat in a diamond crosshatch pattern about ⅓ cm deep, making cuts every inch across the surface—this helps the marinade penetrate and prevents warping on the grill. Submerge the ribs completely in the marinade (the recipe makes about 1 ⅔ liters). Refrigerate for at least 1 day, up to 3 days, flipping the ribs daily so they marinate evenly.
Remove the ribs from the marinade and pat them dry - you can reserve the marinade for basting if you like. Heat your grill to medium-high. Grill the ribs for 3-5 minutes per side for flanken-cut ribs, until nicely charred on the outside but still juicy inside.
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