Set sous vide machine to 76.5C/170F.

In a food processor or blender, combine soy sauce, brown sugar, rice wine, sesame oil, gochujang, garlic, asian pear, scallion, ginger and black pepper. Pulse until ingredients are combined and smooth.

Place short ribs in freezer bag with half of the marinade, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 24 hours. Place the remaining half of the marinade in the fridge.

Remove bag from bath. Take short ribs out of the bag, discard the marinade from the bag and pat the meat dry.

Heat up large skillet on high and add oil. Sear short ribs for 60 seconds on each side, or until deeply browned. Remove from pan, and place on a cutting board to rest for 5 minutes. Once rested, pull the meat from the bone and shred the ribs with a fork.

In a small sauce pan, add the remaining marinade from the fridge. Cook over medium heat until reduced and thickened, about 8-10 minutes.

In a large skillet over low heat, pour in the marinade and add the shredded short ribs. Stir until fully combined. Cook for 3-5 minutes to emulsify the flavors. Serve with jasmine rice, kimchi, a sous vide egg, or any other favorite toppings and enjoy!