If possible, ask your butcher to cut the short ribs flanken-style, across the bones about ½-inch thick. Alternatively, use pre-cut flanken-style ribs from the meat department.

In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, grated pear, grated onion, minced garlic, ginger, green onions, sesame seeds, and black pepper (plus gochujang if using). Whisk thoroughly until sugar is dissolved.

Place the ribs in a large, shallow dish or zip-top bag. Pour the marinade over the meat, making sure all surfaces are coated. Seal bag or cover dish with plastic wrap.

Refrigerate and marinate for at least 4 hours, preferably overnight (6-24 hours) for maximum flavor development and tenderness.

When ready to cook, remove the ribs from refrigeration and let them come to room temperature for about 30 minutes.

Preheat your grill to medium-high heat (approximately 400-450°F).

Remove the ribs from the marinade, letting excess drip off. Reserve marinade if you wish to make a sauce.

Grill the ribs for 3-4 minutes per side for medium doneness. The thin cut cooks quickly, so watch carefully to prevent burning. The sugar in the marinade will caramelize nicely.

Optional: While ribs are cooking, bring reserved marinade to a boil in a small saucepan and simmer for 5 minutes to create a sauce.

Transfer grilled ribs to a serving platter, sprinkle with additional sesame seeds and sliced green onions.