Start by trimming off any excess fat from the short ribs.

Rinse them under cold water a couple of times, then let them soak in a bowl of cold water for about 10 to 20 minutes. This helps pull out any remaining blood and keeps the final result cleaner.

After soaking, rinse them again thoroughly to remove any bone fragments, then drain well.

In a large bowl, combine:

Soy sauce

Water (or cooking wine)

Honey (or brown sugar)

Black pepper

In a blender, combine the pear, garlic, onion, and ginger. Blend until smooth and creamy.

Pour that mixture into your soy sauce base, then stir in the toasted sesame oil.

If you can’t find a Korean pear, Bosc pears work great. No stress there.

Add the cleaned ribs to the marinade and mix everything by hand so each piece is fully coated.

Cover and refrigerate for at least 1 hour. If you’ve got time, let it sit overnight. That’s when things really come together.

These cook fast. Really fast.

Heat up a grill, grill pan, or skillet over medium-high heat. Cook the ribs for about 2 to 3 minutes per side until nicely browned and cooked through.

Because they’re cut thin, you don’t need much time at all.

Once cooked, transfer the ribs to a plate.

Use kitchen scissors to cut the meat off the bone into bite-sized pieces. It’s the easiest way to handle them.

From here, you’ve got options:

Wrap the meat in lettuce leaves

Add perilla leaves if you have them

Throw in some garlic slices and green chili peppers

Add your favorite dipping sauce

Fold it up and eat it in one bite.

Steamed rice

Kimchi