Get the largest bowl you have and put a layer of galbi at the bottom.
Sprinkle a generous amount of sugar.
Layer more galbi and sprinkle more sugar.
Continue layering and sugaring until you’ve run out of galbi.
Let sit for a few hours until the galbi starts to soften and release juices.
Grind up the garlic, onions, and pear in a food processor or bullet mixer until it’s roughly pureed. (You can also chop it very very very finely with a knife, but that takes forever.)
Then pour the sesame oil, soy sauce, and garlic/onion mixture all over the sugared galbi.
Take a gloved hand and mix it all up so that everything is incorporated.
Finally, add the chopped scallions.
Cover and let sit at least a few hours or overnight in the fridge.
Remove from fridge and let the meat rise to room temperature.
Grill until well done.
Galbi is best eaten well done — even a little crisp on the thinner edges.
Garnish with sesame seeds and more chopped scallions, and... Enjoy!