In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, grated onion, mirin, black pepper, and grated pear until the sugar dissolves.

Place the beef short ribs in a large resealable bag or shallow dish. Pour the marinade over the meat, ensuring each piece is fully coated. Seal and refrigerate for at least 3 hours or overnight.

Preheat a grill to medium-high (about 400°F/200°C) and oil the grates lightly to prevent sticking.

Remove ribs from the marinade, shaking off excess. Grill ribs 3–4 minutes per side until edges are charred and meat is cooked to medium doneness.

Transfer ribs to a platter, sprinkle with sliced green onions and sesame seeds. Let rest 5 minutes before serving.

Arrange the kalbi on a communal platter or tabletop grill for interactive dining alongside rice and banchan.