Kalbi (Hawaiian-Korean BBQ Short-Ribs) with Steamed Rice

5 lb Korean-style beef short-ribs
1/2 cup soy sauce
1 cup brown sugar
1/4 cup honey
1/3 cup mirin
1 onion
peeled and rough chopped
1 Asian pear
peeled, cored and rough chopped
7 cloves garlic
peeled and smashed
2 inch knob of ginger
3 tbsp sesame oil
1 tbsp gochujaru
Korean chili powder
1 tbsp gochujang
Korean chili paste
1 tsp black pepper
Rice bran or canola oil
as needed for grilling
1 bunch scallions
thinly sliced
1/4 cup sesame seeds
4 cups sushi rice
or jasmine
5 cups water
For the Short Ribs
Rinse meat with cold water, for this style of cut, there may be bone shards. Pat dry and keep refrigerated while preparing marinade.
For the Marinade
To make the marinade, combine all ingredients in a blender or food processor and blend. Another method is to finely mince/grate onion, pear, garlic, ginger and combine with the rest of the ingredients in a bowl.
For the Grilling
Mix your marinade with the beef and let sit in the refrigerator for at least 1 hour or overnight. Turn several times to make sure the beef is evenly coated with the marinade.
Heat grill or grill plate to hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3-4 mins per side.
Garnish with sliced green onions and sesame seeds.
For the Rice
Rinse the rice in a strainer until the water runs clear. Combine with water in a medium pot, bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Once all the water has been absorbed, remove from heat and let rest for another 10-15 minutes. If using a rice cooker, reduce water to 4 ½ cups instead of 5 cups.