1. Korean BBQ Short Ribs (Kalbi): In a medium bowl, combine garlic, onions, pear, brown sugar, soy sauce, mirin and sesame oil with ½ cup (125 mL) water to make a marinade. Pierce ribs all over with a fork; add to bowl, submerging into the marinade. Cover and refrigerate for up to 24 hours.

2. Preheat oven to 350°F. Heat oil in a large oven-proof skillet over medium-high heat. Remove ribs from the marinade; discard marinade. Cook ribs in the skillet, in 2 batches to avoid overcrowding the pan if necessary, for 3 to 4 minutes per side until browned. Transfer to the oven and cook for 6 to 8 minutes, until thoroughly cooked. Remove from oven and keep warm.
3. Ramen: Meanwhile, bring a large saucepan of water to a boil over high heat. Add noodles and cook according to package directions until nearly al dente. Drain, then rinse under cold running water. Divide noodles between 2 bowls.

4. To serve, ladle hot broth over noodles, until nearly all are submerged. Portion the short ribs (kalbi) on one side of each bowl. Add fish cake slices, nori, and a soft-boiled egg (if using). Garnish with spring onions and sesame seeds (it using) and serve immediately.

Tip: Unlike American and European-style short ribs, flanken-style or Korean-style ribs are cut lengthwise across the rib bones. They can be easily found, pre-packaged, at Asian grocery stores.

Tip: Traditional Japanese ramen will use tonkotsu broth, a bone broth made with pork marrow or pork bone, simmered for 8 to 12 hours to coax out the most flavour. You can findpork bone brothat larger supermarkets.

Tip: Nori is a dried edible seaweed used in Japanese cuisine. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri.