Prepare the ribs: If your butcher hasn't already done so, ask them to cut the short ribs flanken-style (across the bones) to about 1/2 inch thickness. Rinse the ribs under cold water and pat dry with paper towels.

Make the marinade: In a large bowl, whisk together the soy sauce, brown sugar, rice wine, sesame oil, minced garlic, grated Asian pear, sliced green onions, sesame seeds, and black pepper until the sugar is dissolved.

Marinate the ribs: Place the ribs in a large, shallow dish or a ziplock bag. Pour the marinade over the ribs, making sure all surfaces are coated. Cover or seal and refrigerate for at least 3 hours, preferably overnight, turning occasionally for even marination.

Prepare for cooking: Remove the ribs from the refrigerator about 30 minutes before cooking to bring them to room temperature. This helps them cook more evenly.

Grill the kalbi: Preheat your grill to medium-high heat (about 400-450°F). Remove the ribs from the marinade, letting excess drip off. Grill for 3-4 minutes per side until nicely charred and caramelized on the outside while still juicy inside.

Rest and serve: Let the ribs rest for 5 minutes before serving. Garnish with additional sliced green onions and toasted sesame seeds if desired.