Quick Cook Korean Short Ribs

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Short Ribs:

2/3 cup soy sauce

1/3 cup unseasoned rice wine (mirin)

1/4 cup dark brown sugar

1 tablespoon sesame oil

2 teaspoons gochujang

1 1/2 teaspoons freshly ground black pepper, plus additional for sprinkling

6 cloves garlic, roughly chopped

1 medium onion, roughly chopped

1 medium Asian pear, peeled, cored and roughly chopped

2-inch piece fresh ginger, peeled and finely chopped

2 teaspoons white sesame seeds

3 pounds boneless beef short ribs, cut 1/4-inch-thick (3 to 4 inches long)

Kosher salt

Olive oil, for drizzling

Banh Mi Salad:

1/4 cup granulated sugar

1/4 cup rice vinegar

1/2 teaspoon red chile flakes

Juice of 1 lime

Kosher salt and freshly ground black pepper

2 cups finely sliced savoy cabbage

1/2 cup torn fresh cilantro leaves

1/2 cup torn fresh mint leaves

1 scallion, finely sliced on the bias