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In a blender, add the light soy sauce, dark soy sauce, sesame oil, water, brown sugar, onion, garlic cloves, ginger, and Korean apple pear. Blend until smooth.
Place the thinly sliced short ribs in a bowl and cover with the marinade. Marinate for at least 4 hours, but preferably overnight.
Heat a grill or frying pan over medium-high heat with a bit of oil. Lay the short ribs down and cook for about 3 minutes per side, removing from the heat once the edges start to char.
Place the short ribs on a plate. Optionally garnish with sesame seeds and scallions.