If you are using boneless or bone-in short ribs, butterfly the ribs to create one large, flat cut of meat, roughly ¼ inch thick. Start ⅓ of the way into the long side of the rib and cut until you are about ¼ of an inch from the bottom. Turn your knife and cut sideways along the bottom side of the rib for ¼ of an inch. Turn the meat again to cut through the second side of the rib, cutting just until the piece of meat will lay flat.

If you are using LA cut or your butterflied short ribs, lightly score both sides of the meat diagonally, so the marinade penetrates better. Place the meat into a flat container with a lid. Set aside.

Place the onion, garlic cloves, and ginger into the bowl of your food processor and pulse until finely chopped. Add the peeled and chopped pear. Pulse until a puree forms.

Place the mixture into a medium bowl and add the scallions, soy sauce, sesame oil, brown sugar, and black pepper.

Pour the marinade over the meat. Cover and refrigerate overnight.

Heat grill to medium-high heat, roughly 400⁰F. (You should be able to hold your hand 3-4 inches from the cooking grate for 4-5 seconds.)

When the grill is hot, place the meat on the grates. Grill the meat for 3-4 min a side, until it is cooked through.

Serve the galbi with white rice, and kimchi.

If you would like to serve the galbi as lettuce wraps, serve with large, sturdy leaves of lettuce as well.