Start by trimming the excess fat from the short ribs, then submerge the meat in cold water to remove the blood and the bone fragment.
For the Marinade: Grate the Asian pear and onion into a large bowl, making sure to catch all of their juices. Add the soy sauce, brown sugar, garlic, Gochugaru, , ginger, sesame seeds, Mirin, rice vinegar, scallions, and sesame oil. Mix to combine. Add the short ribs to the bowl and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade.
Cover and refrigerate for at least 4 hours but preferably overnight, turning the ribs a few times while marinating. *(The longer you marinate the meat, the better it tastes, but if you're short of time, an hour is ok).
For Cooking: If using a grill: Clean and lightly oil the grill grate; preheat a gas grill to medium-hot. Once your grill is nice and hot, remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side.
If using an oven: Preheat the oven to 400 °F (204.44 °C)
Remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade. Line a roasting pan with aluminum foil. Place strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan. Cook at 400 °F (204.44 °C) the Korean BBQ Beef Short Ribs for 15 minutes, depending on your oven. Flip the meat and continue cooking for another 5 to 10 minutes. Cook the beef in batches until it is all roasted.
To Grill in a charcoal grill: Clean and lightly oil the grill grate. When adding the charcoal to the grill, pile the charcoal on one side. You will use both indirect and direct grilling for the short ribs. Let the coals burn until they are covered with gray ash. *(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds). Once your grill is nice and hot, remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.
Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If the meat is getting burned, move the ribs to the other side of the grill (the one with no coals under it) and close the lid. Keep cooking the Korean BBQ Beef Short Ribs over indirect heat until cooked through.
Transfer the Korean BBQ Beef Short Ribs to a serving platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, Ssamjang, and steamed rice, if desired. Garnish with thinly sliced green onions, if desired. 😉Enjoy!