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For the Short Ribs, mix onion, soy sauce, honey, garlic, hot pepper paste, rice vinegar, sesame oil and crystallized ginger in large bowl until well blended. Add short ribs; toss to coat well. Cover. Refrigerate 30 minutes.
For the Asian Pear Slaw, mix rice vinegar, sesame oil, soy sauce, honey, crystallized ginger and cinnamon in large bowl until well blended. Add salad mix, Asian pear, bean sprouts, onion, cilantro and sesame seed ; toss to coat well. Cover. Refrigerate 30 minutes, tossing occasionally.
Peel jicama carefully to maintain its round shape. Cut into 1/16-inch thick slices using mandolin. Pick out 16 larger slices. Reserve remaining smaller slices for another use.
Grill sliced short ribs over medium-high heat 30 seconds to 1 minute per side or until browned and cooked through. To serve, place a few slices of short rib on each jicama slice. Top with Asian Pear Slaw. Serve immediately.