1. Wash the meat cuts in water to get rid of the bone shards. Soak them in a bowl of water for about half an hour to remove some of their blood. After it’s done soaking, pat the meat dry with a paper towel and score the sides in perpendicular directions on the opposite sides.
2. For the marinade, smash the garlic cloves on a flat surface using your knife. Next, shave the peel off of the ginger and chop up your onions into medium chunks. Peel and cut up the pear into chunks, too. Add everything into a food processor and squirt your desired amount of soy sauce on it. You can add a little at first and check later if you need to add more of it.
3. Add the sugar, rice vinegar, and some ground pepper into the food processor. Remember, there’s no need to add salt because the soy sauce already contains salt. Blend everything together until it turns into a dark liquid marinade. You can taste it to know if it needs a little bit more of any ingredient. Add ½ cup of water and a few drops of the toasted sesame oil to the mix.
4. Put the meat into a zip lock bag or airtight container, any you prefer, and pour the marinade on top of the meat. Shake it around, so it mixes well, and leave to marinate overnight in the fridge.
5. When the meat is out of the fridge, wipe off the excess marinade on its surface with your hands or a paper towel. You can even wash it off with water; the flavor is already locked into the meat. Lay the meat side-by-side on a large pan on the stovetop and turn the heat on high. Add water halfway up into the pan and let it cook for 10 minutes.
6. Flip the meat every once in a while as the water boils down. This will allow the fat to render down and melt easily. Turn your heat down a bit and continue flipping the meat to prevent it from burning. You can now fry the meat in its own fat, the fat and remaining marinade will give it an excellent glaze. Once the meat is well cooked, take it out from the pan and cut them up into finger foods.
7. Fry up the vegetables in the pan containing the leftover marinade, tossing them regularly so they can absorb all those juices. When you’re done frying the greens, serve on a plate alongside the sliced Korean short ribs and some white rice. You can sprinkle some toasted sesame seeds; they taste excellent with the meat Enjoy!

If you’re looking for more ways to enhance your skills at Korean short ribs on the stovetop, please check out this video.