Traditional LA galbi (Korean marinated and grilled short ribs)

Pasos

1. Place the beef short ribs in a large bowl of very cold water. Let sit for about 45 minutes, changing the water halfway through, to draw out impurities and fine bone dust from the cutting process. Drain the meat carefully and pat each strip completely dry with paper towels.
2. Peel the nashi pear, yellow onion, garlic cloves and ginger root. Roughly chop everything and place in a blender. Blend until you have a very smooth, fluid puree with no remaining chunks.
3. Pour this vegetable puree into a wide, shallow dish. Add the naturally brewed dark soy sauce, brown cane sugar, sweet rice cooking wine, toasted sesame oil and ground black pepper. Whisk vigorously until the sugar is completely dissolved and the marinade becomes glossy and homogeneous.
4. Submerge the beef short rib strips in the marinade, making sure each piece is generously coated on both sides. Cover tightly and refrigerate for at least eight hours, ideally overnight, to let the enzymes work deep into the meat.
5. Remove the meat from the refrigerator about 30 minutes before cooking to bring it to room temperature and prevent the fibers from seizing up when they hit the heat. Thinly slice the scallions on the bias, including both the white and green parts.
6. Heat a cast iron grill pan or a griddle over very high heat until the surface is smoking. Remove the beef from the marinade, letting it drain briefly to drop the excess liquid without scraping off the aromatic puree. Lay the strips flat on the scorching surface without overlapping them.
7. Sear for 2 to 3 minutes without moving the meat, until you achieve a deeply caramelized crust and slightly crispy edges around the bone. Flip each strip using tongs and sear the second side for another 1 to 2 minutes, until the juices caramelize evenly without burning.
8. Immediately transfer the grilled ribs to a warm platter. Promptly sprinkle the toasted white sesame seeds and sliced scallions over the sizzling meat. Serve right away, setting out kitchen scissors to snip the meat into bite-sized pieces between each bone.