Marination: Rinse the bone-in short ribs briefly under cold water to remove any residual bone dust from the lateral saw cuts. Pat completely dry with paper towels. Place the ribs into a large non-reactive container. Pour 400 ml of the Wang Korea Galbi Marinade over the meat, massaging it in to ensure an even coating. Cover and refrigerate for 4 to 12 hours.

Rice Preparation: Rinse the short-grain white rice under cold, running water until the runoff is completely clear. Transfer the drained rice to the Zojirushi NP-HCC10 inner pot. Add filtered water precisely to the 'White Rice 2' watermark. Select the White Rice setting and initiate the cycle.

Spinach Blanching: Place a large pot containing 2 L of water on the Natural gas range over high heat. Bring to a rolling boil. Add 1 tbsp Kosher salt. Submerge the spinach completely for exactly 30 seconds.

Shocking & Draining: Immediately extract the spinach and submerge it in an ice-water bath to halt the thermal carryover. Once cold, drain the spinach and manually compress it to expel as much retained liquid as possible.

Spinach Seasoning: Cut the compressed spinach into 2-inch (5 cm) uniform lengths. Transfer to a mixing bowl and incorporate 1 tsp garlic flower paste, 1 tbsp toasted sesame oil, ½ tbsp regular soy sauce, ½ tsp Kosher salt, and 1 tbsp toasted sesame seeds. Toss vigorously by hand to ensure uniform distribution. Set aside at room temperature.

Grill Polymerization: Ignite the Weber Genesis BBQ and set all main burners to Direct High Heat. Close the lid and preheat until the internal thermometer registers exactly 500°F. Scrub the grates vigorously with a grill brush. Using tongs and a densely folded paper towel pad saturated with 2 tbsp grapeseed oil, wipe the grates. Close the lid for 30 seconds. Repeat this wipe-and-wait cycle twice more to build a microscopic non-stick barrier.

Grilling: Extract the short ribs from the marinade, allowing excess liquid to fall away. Immediately place the ribs onto the polymerized grates. Grill on Direct High Heat at 500°F for 3 to 4 minutes per side. Monitor closely until deep Maillard browning is achieved, the sugars are caramelized without adhering, and the meat retracts slightly from the bone.

Service: Present the grilled short ribs immediately. Using culinary shears, cut the meat between the bones into bite-sized pieces at the table. Serve alongside the Zojirushi-steamed rice, Sigeumchi Namul, and fresh Folia crunchy lettuce cups for wrapping.