LA Galbi

Soak the LA Galbi, cut into 10mm thickness, in cold water and wash by massaging to remove bone dust, fat, and blood.

After the blood is drained, soak the LA Galbi in sparkling water for 30-40 minutes to further remove blood and clean it thoroughly.

Drain the water and stack the LA Galbi neatly in a container suitable for a kimchi refrigerator.

Place 1/2 pear, 1 kiwi, and 1/2 onion in a blender, pour in 1/3 cup of sake, and blend until smooth.

Pour the blended fruit and vegetable juice evenly over the prepared LA Galbi and marinate for about 20 minutes.

In a bowl, mix 1/2 cup of brewed soy sauce, 1/2 cup of water, 4 tablespoons of raw sugar, 3 tablespoons of minced garlic, rice syrup, and 2 tablespoons of sesame oil to make the marinade.

Add the prepared marinade to the LA Galbi that was marinating in the fruit juice and mix well.

Place the marinated LA Galbi in an airtight container and marinate for about half a day to ensure it is well-seasoned.

Place the marinated LA Galbi on a preheated high-heat pan to start grilling.

As the ribs cook and release moisture, lower the heat slightly and grill until done without burning.