Korean Grilled Beef Short Ribs with Scallions

Press 400 g of beef short rib fingers with paper towels until the surface looks dry, then cut into 5 to 6 cm pieces.

Removing surface moisture helps the meat sear quickly instead of steaming in the hot pan.

Mix 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp sugar, and the black pepper until the sugar dissolves.

Coat the beef evenly and marinate for only 15 minutes so the soy does not make it too salty.

Split 2 green onion stalks lengthwise, shred them finely, and slice half an onion very thin.

Soak both in cold water for 5 minutes, then drain well and pat dry so the dressing does not turn watery.

Add the remaining 0.5 tbsp sesame oil and 1 tsp sesame seeds to the drained green onion and onion.

Toss lightly with chopsticks or tongs, stopping as soon as the strands are glossy but still crisp.

Heat a pan or grill over high heat until very hot, then lay the beef in one layer without crowding.

Sear without moving for 2 minutes, turn, and cook 1 to 2 minutes more until the edges darken.

Turn off the heat when the marinade at the edges turns deep brown and the meat looks glossy, not blackened.

Plate the hot beef, pile the cold scallion salad on top, and serve immediately for the best texture contrast.