Add soy sauce, water, brown sugar, mirin, orange juice, onion, 2 teaspoons garlic, ginger, and Asian pear to a blender. Blend until the marinade is smooth.

Place the thinly sliced beef short ribs in a mixing bowl. Pour the marinade over the beef and coat thoroughly.

Cover the beef and refrigerate for at least 240 minutes or overnight. Remove it from the refrigerator 15 minutes before cooking.

Add egg yolks, 1 teaspoon minced garlic, lemon juice, white wine vinegar, Dijon mustard, salt, and black pepper to a tall blending container. Pour in the sunflower oil and let it settle for a few seconds.

Place the immersion blender at the bottom of the container. Blend on low for 10 to 15 seconds until the base begins to emulsify.

Slowly lift the immersion blender while blending for 30 to 60 seconds. Continue until all oil is incorporated and the aioli is thick.

Add gochujang and doenjang to the aioli. Blend until smooth, then season with additional salt if needed.

Heat the frying pan over medium-high heat. Add butter and let it melt across the pan.

Add the marinated beef short ribs in a single layer. Cook for 3 to 5 minutes, turning with tongs, until browned and cooked through.

Lay provolone cheese over the hot beef. Cover the pan briefly until the cheese melts.

Split and toast each hoagie roll. Spoon the cheesy beef into the toasted rolls.

Top each sandwich with kimchi, green onion, sesame seeds, and ssamjang aioli. Serve immediately.