Combine ingredients for galbi marinade from onions - ½ teaspoon black pepper in a blender and puree until smooth. Pour marinade over short ribs, turning to coat. Let sit overnight in the refrigerator.

Preheat oven to 400 degrees F.

Peel the potatoes and cut into ½-inch thick slices. Toss the potatoes with oil and salt and spread on a baking sheet. Bake for 15 minutes. Flip the potatoes over and cook another 10 minutes or until golden brown. Remove from the oven and keep warm.

Meanwhile, make the gravy. Bring turkey stock to a boil in a medium saucepan. Dissolve the flour in water in a small bowl and gradually whisk into the stock. Season with the poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes or until thickened. Keep warm.

Heat an oiled grill pan over medium-high heat. Cook the galbi until grill marks appear, about 4-5 minutes. Flip galbi over and cook on the other side for about 3-4 minutes. Remove from heat and chop galbi into bite-size pieces, discarding the bone.

Plate the french fries and top with mozzarella cheese. Pour the gravy on top. Cover the plate for 2 minutes or until the cheese starts to melt. Top with the galbi and finish with chopped scallions.