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For the Galbi (Korean Short Rib): In a blender, combine grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, honey, and white parts of the scallions. Blend until smooth.
Lightly season beef with kosher salt.
Add the blended marinade to the beef along with the sliced green scallion tops. Marinate at least 4 hours, preferably overnight.
For the Pickled Daikon: Bring the vinegar, water, sugar, and salt to a boil. Stir to fully dissolve.
Pour hot pickling liquid over diced daikon in a heatproof bowl or jar. Let sit uncovered until cool, then refrigerate.
For the Charred Scallion Salsa: Char the scallions in a dry pan or on a grill until blistered.
Roughly chop, then blend with doenjang, rice vinegar, honey, sugar, sesame oil, neutral oil, salt, and MSG. Blend until mostly smooth with some texture. Add shiso leaf and mix.
Adjust seasoning to taste.
Grill the short ribs: Cook over high heat until deeply caramelized and charred on the edges. Let rest, then slice against the grain into bite-sized pieces.
Warm tortillas: Toast over an open flame or dry skillet until pliable with some char. Let rest in a towel to steam.
Assemble tacos: Layer each tortilla with a shiso leaf, sliced beef, kimchi, scallion salsa, and pickled daikon. Serve immediately.