LA Galbi (LA-style Beef Short Ribs)

Run cold water and soak the LA Galbi to wash off any bone dust.

Pour 1 liter of water and 4 cups of cider (200ml each, totaling 800ml) to submerge the ribs, and let them soak for 30 minutes to draw out the blood.

Remove the LA Galbi from the water without rinsing under running water and let it drain.

Cut 2 medium apples, 1 large pear, and 2 medium onions into appropriate sizes.

Cut 2 pineapple rings with scissors and prepare the ingredients to be blended in batches.

Place the apples, pears, onions, pineapple rings, and half a cup (100ml) of water into a blender and blend until smooth using a fine mesh or prepared method.

Pour the blended fruit and vegetable juice into a large bowl, strain through a fine mesh to remove the pulp, and use only the clear liquid.

Add 3 tbsp of garlic and 1 tbsp of ginger.

Add half a cup (100ml) from a 200ml cup of raw sugar.

Add one and a half cups (300ml) from a 200ml cup of dark soy sauce.

Add 1/3 tbsp of yellow mustard.

Add 2 tbsp of sesame oil.

Add about half a tablespoon of black pepper and stir the marinade well.

Place two layers of LA Galbi in a container and sprinkle some of the 2 finely chopped green onions over them.

Pour the marinade over the ribs, and repeat this process, layering the ribs, green onions, and marinade.

Finally, pour all the remaining marinade and top with the remaining chopped green onions.