• 1. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into the bowl of your crockpot. Stir in 1/2 cup water. Add the meat, then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

  2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet and lightly shred. Add 1/2 cup of the cooking liquid. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.

  3. To make the slaw. In a bowl, mix the cabbage, cilantro, green onions, peppers, lime juice, soy sauce, and rice vinegar.

  4. To make the sauce. Combine all ingredients in a bowl.

  5. Stuff the meat, slaw, and avocado, into the warmed tortillas. Top with sauces, sesame seeds, and cheese.

Instant Pot

• 1. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into the bowl of your instant pot. Stir in 1/2 cup water. Add the meat, then seal the lid and cook on high pressure for 25 minutes.

  2. Follow the directions as directed above for steps 2-5.

Oven

• 1. Preheat the oven to 325° F.

  2. In a blender, combine the soy sauce, vinegar, honey, Gochujang, ginger, garlic, and pear. Blend until mostly smooth, then pour the sauce into a large dutch oven. Stir in 1/2 cup water. Add the meat, cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.

  3. Follow the directions as directed above for steps 2-5.