🥩 Prepare the ribs:
Rinse short ribs to remove bone fragments. Soak in cold water for 30 minutes (optional but helps tenderize and remove excess blood). Drain and pat dry.

🍐 Marinate:
½ cup soy sauce
¼ cup brown sugar
2 tbsp honey (or more sugar if you prefer)
2 tbsp mirin or rice wine
¼ cup pear, grated (Asian pear is traditional, or use apple)
¼ cup onion, grated
2 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
¼ tsp black pepper
2 tbsp green onions, chopped
1 tbsp toasted sesame seeds
Combine all marinade ingredients in a bowl and mix well.
Place ribs in a large resealable bag or container.
Pour marinade over the ribs and ensure they’re well coated.
Marinate for at least 6 hours, preferably overnight in the refrigerator.

🔥 Grill or pan-sear:
Heat grill (charcoal or gas) or grill pan to medium-high.
Grill ribs 3–4 minutes per side until nicely charred and cooked through.
Don’t overcook — short ribs are thin and cook quickly!

🍽️ Serve:
Garnish with extra sesame seeds and green onions.
Serve with steamed rice, kimchi, ssamjang, and lettuce wraps.

🌟 Tips:
Flanken-cut ribs are best — ask your butcher for "LA galbi cut."
For oven broiling: Use a wire rack over a foil-lined baking sheet and broil ~4" from the heat source for 3–5 minutes per side.
For extra tenderness, blend the marinade ingredients into a smooth paste before marinating.