LA Galbi

Trim the LA Galbi to remove bones, excess fat, and any messy parts.

Wash the trimmed LA Galbi thoroughly under running water to remove any debris.

Place the LA Galbi in a bowl, pour in water, add 2 tbsp of sugar, and soak for 15 to 20 minutes to draw out the blood.

Rinse the soaked LA Galbi under running water and drain.

Cut 1 pear, 1/2 apple, and 1/2 onion into appropriate sizes, place them in a blender, add 200mL of water, and blend until smooth.

In a bowl, combine the blended fruit and vegetable mixture with 150mL of dark soy sauce, 5 tbsp of mirin, 2 tbsp of minced garlic, 3 tbsp of rice syrup, 1 coffee spoon of black pepper, and 2 tbsp of sesame oil to make the marinade.

Place the drained LA Galbi in a container or pot in layers, then pour the prepared marinade and the remaining water over it to marinate.

Thinly slice 2 stalks of green onion and add them to the marinade.

Marinate for about a day, or when ready to cook, place the LA Galbi and some marinade in a pan and bring to a boil.

Start on high heat, and once the pan is hot, reduce to low heat and simmer slowly while cooking.

Flip the meat occasionally to ensure it cooks evenly without burning.