Galbijjim Lasagna (Korean Braised Short Rib and Bechamel Lasagna)

Cut 500g of short rib meat into small dice while trimming away large, tough pieces of sinew. Toss the beef with 3 tablespoons of soy sauce, 3 tablespoons of Asian pear puree, and 1 tablespoon of minced garlic and marinate it for 20 minutes. Finely dice 150g of onion and 80g of carrot and cook them over medium heat for 3 minutes. When the onion is translucent, add the marinated beef, raise the heat to high, and stir for 2 minutes to brown the outside without scorching the soy mixture. Pour in 350ml of beef stock. Once boiling, reduce to medium-low and simmer for 25 minutes. The ragu is ready when the beef separates easily and the sauce is thick enough to stay between layers instead of running. Spread a thin portion of the total 400ml bechamel on the bottom of a baking dish and place 3 lasagna sheets over it. Add ragu and mozzarella, then repeat the sheet, ragu, and mozzarella order to make 3 layers, spreading the filling to the edges. Cover the top with the remaining bechamel and 40g of Parmesan. Bake at 190C for 30 minutes until the surface bubbles and browns. Rest for 10 minutes before slicing so the layers can set. Reducing the ragu fully and waiting through the final rest are the two structural checks for clean portions.