Korean Flanken Ribs (Pear-Soy Marinated LA-Cut Beef Short Ribs)

Soak 900 g flanken-cut beef short ribs in cold water for 20 minutes to draw out blood.

If bone fragments are visible, rinse lightly under running water, then pat every strip very dry so the marinade clings well.

Mix 6 tbsp soy sauce, 120 ml pear juice, 2 tbsp sugar, minced garlic, sesame oil, black pepper, and sliced green onion.

Stir until no sugar grains remain, because undissolved sugar burns quickly on the pan.

Coat the ribs in the marinade, pressing sauce between the bones and into the cut surfaces.

Marinate at least 30 minutes, or refrigerate overnight for deeper seasoning, turning once if the strips are stacked.

Heat a pan or grill over medium heat until properly hot.

Lay the ribs in a single layer and avoid pouring in extra marinade at the start, since the pear juice and sugar can scorch before the meat cooks.

Cook the first side for 3-4 minutes, then flip when the edges tighten and turn brown.

If the glaze darkens too fast, lower the heat slightly and flip more often to cook through near the bones.

Remove the ribs when the meat around the bones looks glossy, browned, and no longer red.

Rest for 2-3 minutes so juices settle, then cut across the grain into easy pieces and serve warm.