Step 1

Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.

Step 2

Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.

Step 3

Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.