The secret to this dish, called galbi, is to marinate the short ribs overnight to allow the flavours to infuse and intensify. The natural fruit acidity in the pear helps to tenderize the meat, and the sake adds a slightly sweet edge. After grilling, the ribs have a refined smoky taste, with a wonderful chewy texture. Short ribs can be bought at most butchers; ask for pieces approximately 5cm/2in square. Stuffed cucumber kimchi makes a perfect side dish for galbi.