Make the marinade: In a food processor fitted with the S-blade. Start the food processor and drop the garlic cloves through the shoot while the processor is running. Repeat with the chopped ginger, chopped onion, and chopped pear.
Scrape down the bowl: Then add the brown sugar, soy sauce, rice wine vinegar, sesame oil, black pepper, and gochugaru. Mix one more time.
Marinate The Ribs: Add the marinade to a shallow dish like a 9 x 13 glass baking pan. Add the marinade, toss to coat, and then cover with plastic wrap. Marinate overnight.
Bring the ribs to room temperature: Take the ribs out of the fridge 2 to 3 hours before cooking. Let them warm up a bit before putting them on the grill.
To Grill Short Ribs: Preheat the grill to high direct heat. Place the ribs on the grill and grill for 3 minutes. Flip and grill for another 3 minutes.
RECIPE TIPS
Gochugaru: Gochugaru or Gochujang are both variations of Korean chili. gochugaru(affiliate link) is a powder and gochujang (affiliate link)is a paste. Both can be found in the Asian section of most grocery stores. If you can't find it you can order it online from Amazon. (affiliate links above).
Storage and reheating:Kalbi short ribs are best served fresh off the grill, but leftovers will keep for a couple of days. Transfer cooled kalbi into an airtight container & store in the refrigerator for 3-4 days. Easily reheat on the stovetop or in the microwave until warmed through.