How to Make It
Process soy sauce, brown sugar, rice wine, gochujang, scallions, garlic, pear, and ginger in a blender or food processor until smooth. Chill short ribs covered in marinade in an airtight container at least 2 hours or up to overnight.
Remove short ribs from marinade, scrapping off excess and reserving 1/2 cup marinade. Allow short ribs to stand, uncovered, 15 to 20 minutes.
Preheat Instant Pot to Sauté setting. Add sesame oil and vegetable oil. Cook short ribs in batches, making sure not to overcrowd the insert, until browned, about 3 minutes per side. Repeat with remaining short ribs; set aside. With Sauté setting still on, add beef broth and reserved marinade, stirring to scrape up any brown bits from bottom; let simmer until mixture is thickened and slightly reduced, about 3 minutes. Turn Instant Pot OFF.
Add short ribs and any juices that accumulated back to Instant Pot. Set to High Pressure for 45 minutes, making sure vent is set to Seal. Once timer goes off, allow pressure to release naturally for 15 minutes. After the 15 minutes, release any remaining pressure. Serve short ribs on a serving platter with au jus; sprinkle with garnishes.