Start by combining the peeled yellow onion, garlic cloves, fresh ginger, water, soy sauce, brown sugar, mirin, honey, sesame oil, sesame seeds, Asian pear, Fuji apple, and kiwi in a blender or food processor. Blend until smooth.
Place the kalbi cut short ribs in a large mixing bowl or a ziplock bag. Pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
When you’re ready to cook, preheat your grill or broiler to medium-high heat. This will give you a nice char on the ribs while keeping them juicy inside.
Remove the short ribs from the marinade and allow any excess marinade to drip off. Place the ribs on the hot grill or under the broiler, cooking for about 5-7 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer to ensure they are cooked through.
Once cooked, remove the ribs from the grill and let them rest for a few minutes. Garnish with sliced green onions and sprinkle with ground pepper. Serve with steamed rice and your favorite Korean side dishes.
