How to Make It
In a food processor, finely chop the garlic, pear, daikon, onion and ginger. Add the soy sauce, sugar, mirin, sesame oil and sesame seeds and puree. Transfer the marinade to a large bowl or sturdy resealable plastic bag.
Using a sharp knife, make slits in the flanken ribs every 1/2 inch, cutting to within 1/2 inch of the bones. Add the meat to the marinade and refrigerate overnight.
Light a grill. Wipe the marinade off the meat. Grill the meat over moderately high heat, turning often, until nicely browned and charred in spots, about 10 minutes total. Let rest for 2 minutes, then serve.