To begin, prepare the marinade. In a large mixing bowl, combine soy sauce, brown sugar, honey, minced garlic, grated onion, grated Asian pear, sesame oil, rice wine, black pepper, and sesame seeds. Whisk thoroughly until the sugar is dissolved, creating a smooth and fragrant marinade.

Prepare the ribs by rinsing them under cold water to remove any bone fragments. Pat the ribs dry with a clean kitchen towel. Use a sharp knife to score the meat lightly, creating shallow cuts to help the marinade penetrate more deeply. This step ensures that the flavours infuse evenly throughout the ribs.

Submerge the ribs in the marinade, ensuring each piece is fully coated. Use your hands to massage the marinade into the meat for an even distribution of flavour. Cover the bowl with plastic wrap or transfer the ribs and marinade to a sealable plastic bag. Refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld.

When ready to cook, remove the ribs from the refrigerator and allow them to come to room temperature for about 30 minutes. This helps the meat cook evenly. Preheat your grill to medium-high heat (or preheat an oven broiler if grilling is not an option).

Oil the grill grates lightly to prevent sticking. Place the ribs on the grill, reserving the marinade for basting. Cook for 3-4 minutes per side, turning occasionally. Brush the reserved marinade onto the ribs during the last few minutes of cooking to enhance the caramelized flavour. If using an oven broiler, cook the ribs on a wire rack set over a baking sheet, turning and basting as needed.

Check the ribs for doneness. They should be slightly charred on the edges with a juicy interior. Avoid overcooking, as the ribs can become dry. Use a meat thermometer if needed, aiming for an internal temperature of 65°C (150°F).

Transfer the cooked ribs to a serving platter. Let them rest for 5 minutes to allow the juices to redistribute, ensuring each bite is flavourful and tender.

Serve the Galbi garnished with chopped green onion and a sprinkle of sesame seeds. Pair with steamed white rice, kimchi, and lettuce leaves for wrapping. For an authentic experience, offer ssamjang (Korean dipping sauce) on the side. Arrange the platter neatly for a visually appealing presentation that celebrates the dish’s rich heritage.