LA Galbi Grilled Ribs

Prepare 2kg of LA beef ribs by cutting them into 1.2cm thickness, and rinse off any bone dust attached during the cutting process under running water.

Using a 200ml cup as a standard, measure 1.5 cups of brewed soy sauce and add it to a bowl.

Add 10 cups of water, which is 2L.

Add 7 tablespoons of minced garlic and 1 tablespoon of ginger juice.

Add the grated onion, apple, and pear in 0.5 cup portions in order.

Add 2 cups of starch syrup.

Add 0.5 cup of brown sugar for a deeper flavor.

Add 0.5 tablespoon of black pepper powder, 4 tablespoons of sesame oil, and 4 tablespoons of ground sesame seeds.

Add the first secret ingredient: 3 finely chopped Cheongyang chili peppers to remove any unpleasant aftertaste without adding bitterness.

Add the second secret ingredient: 2 egg yolks to make the meat tender and savory.

Mix all the seasoning ingredients well to complete the marinade.

Prepare a container and lay down a layer of the rinsed LA beef ribs.

Ladle the marinade over the ribs until they are submerged.

Repeat the process of layering the ribs and adding marinade, then pour all the remaining marinade over the top.

Close the lid and let it marinate at room temperature in a cool place for 4 hours, then refrigerate for 20 hours.

Place the marinated LA beef ribs into a frying pan.

Do not place the meat in a preheated pan; place the meat in first, then turn on the heat.

Add 0.5 cup of the marinade used for the ribs.

Cook the ribs while basting with the marinade, flipping occasionally to prevent burning.

Cook until the marinade has reduced to a thick, syrupy consistency.