Add the shoyu, brown sugar, rice wine, sesame oil, sesame seeds, gochujang & grated pear (if using), grated onion, green onion, garlic, ginger to a baking dish. Season with S&P as desired. Whisk to combine. Add the beef short ribs to the baking dish, pressing down to ensure they are completely submerged in the kalbi marinade. Cover & marinate in the refrigerator at least 12 hours or up to 3 days.
About 30 minutes before you’d like to begin grilling, pull the short ribs from the fridge to let them come up to room temperature as the grill preheats. Prepare the grill for high direct heat grilling, 550-600 degrees F.
Working in batches to avoid overcrowding the grill, place the marinated kalbi short ribs on the grill, shaking off any excess marinade into the baking dish (discard excess marinade). Be sure to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill 2-3 minutes per side, until charred as desired.