Tteokgalbi

Finely mince the boneless beef short ribs. Then, using the back of a heavy knife or a meat mallet, pound the minced beef until it becomes a cohesive, paste-like texture. This pounding is crucial for Tteokgalbi's characteristic texture.

In a large mixing bowl, combine the soy sauce, sugar, minced garlic, minced ginger, sesame oil, black pepper, Korean rice wine, grated Korean pear, and chopped green onion. Mix well until the sugar is fully dissolved.

Add the pounded beef to the marinade mixture. Using your hands, thoroughly knead the beef and marinade together for at least 5-7 minutes. This extensive kneading helps to bind the meat and develop its sticky texture.