Galbi (Korean BBQ Short Ribs)

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 (~1.5 whole pears to get 375 grams juice), navel oranges (~1.5 oranges for 150 grams juice), onion (1 large onion for 100 grams juice), garlic (0.5 head for 12.5 grams juice), and ginger (2 inches knob for 12.5 grams 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 0.125 inch 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 1.6 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.