First Marination

Cup of Yum
1. Start by blending onion, pear, and kiwi in a blender or a food processor until smooth. Alternatively, grate onion, pear, and kiwi into a smooth puree using a grater.
2. Pour the marinade over the ribs ensuring they are evenly coated with the puree. 9x13-inch Pyrex pan would work the best. Let the ribs marinate at room temperature for 45-60 minutes, or refrigerate for 2 hours. Remove the ribs from the puree, scraping off the excess puree.

Second Marination

1. In another dish, combine soy sauce, Korean soup soy sauce, brown sugar, garlic powder, ginger, sesame oil, and pepper. Mix well, then return the ribs to this marinade, ensuring they're evenly coated. Cover and refrigerate for at least 4 hours or overnight.
2. Before cooking, allow the ribs to reach room temperature for 15 minutes.

How to cook LA galbi

1. Grilling: LA galbi can be grilled on charcoal, gas grills, or a stovetop grill pan. In Korea, wood charcoal grills are popular in the restaurants. Heat your grill to medium-high and cook the ribs for 2-3 minutes on each side until they develop a nice crust around the ribs! These ribs will not take long at all to cook since they are cut so thinly.
2. Broiling: For oven broiling, set your oven to broil and preheat. Arrange the ribs on a broiling pan in a single layer, and place it about 6 inches below the broiler. Broil for 5-6 minutes until slightly charred, then flip and cook for another 3-4 minutes, keeping an eye to prevent burning.
3. Pan Searing: To prevent burning from the sugary marinade, use a technique similar to quick braising. Preheat a large non-stick pan over medium heat, add the ribs in a single layer, and cook for 4-5 minutes. If the pan dries, add some marinade through a strainer. Flip the ribs and continue cooking for another 4-5 minutes until the sauce is absorbed and the ribs are well browned. This method is great for when marinating time is short.