The user is making galbijjim for their Korean mother's birthday and is having trouble with the meat texture. They used a recipe for roughly four servings, including 3.5 pounds of beef short ribs and one whole grated Korean pear. The ribs were marinated for six hours, parboiled, and then braised for about an hour. Vegetables and mushrooms were added for the last thirty minutes of cooking. Instead of falling off the bone as desired, the meat turned to paste and slid off. The user suspects the pear might be the culprit, questioning if grating it instead of juicing or using a whole pear was too much. They also wonder if their shorter marinating time was a factor. They have a couple more chances to perfect the dish before their mother's return.