Whisk together soy sauce, honey, sesame oil, mirin, pear, garlic, ginger, and pepper.

Place ribs in a large zip-top plastic freezer bag and pour soy sauce mixture over ribs.

Seal bag, turn to coat, and chill for at least 8 hours or overnight.

Preheat grill to high heat (450-550°F).

Stir together sliced napa cabbage, drained kimchi, kimchi juice, cilantro, scallions, olive oil, lime juice, and kosher salt in a medium bowl to make kimchi slaw.

Let kimchi slaw stand for 10 minutes.

Drain ribs and discard the marinade.

Sprinkle ribs with salt and pepper.

Place ribs on oiled grates and grill, uncovered, until browned and cooked to medium-rare, about 3-4 minutes per side.

Remove bones and fat from the grilled short ribs.

Cut the meat into 1-inch pieces.

Warm the corn tortillas.

Place about 1 ounce of meat on each warm tortilla.

Top each taco with 1/2 cup of kimchi slaw.