Thaw 2.5kg of LA galbi and drain the blood.

Rinse the ribs in cold water to remove bone fragments.

Place the rinsed ribs in a large bowl and pour 1L of soda (like Sprite) over them to remove blood and tenderize the meat.

Let the ribs soak in the soda for about 30 minutes.

Wash one apple and one pear, then cut them into chunks with the skin on.

Blend the apple and pear until smooth, then squeeze the mixture through a cheesecloth to extract the juice. This should yield about 2 cups.

Cut one onion and two rings of canned pineapple into chunks, blend them, and squeeze out the juice.

In a large bowl, combine the fruit juices, onion-pineapple juice, 1 cup of Cheongju (rice wine), and 1 cup of water.

Add 1 cup plus 3 tablespoons of soy sauce to the mixture.

Add 5 tablespoons of brown sugar and stir well to dissolve.

Add 2 tablespoons of minced garlic, 1 teaspoon of pepper, 2 tablespoons of sesame oil, and 2 tablespoons of sesame seeds.

Finely chop one stalk of green onion and add it to the marinade. Mix everything well.

After 30 minutes, drain the soda from the ribs.

Layer the ribs in a large container, pouring the marinade over each layer to ensure they are fully submerged.

Let the ribs marinate for at least 8 to 12 hours for the best flavor.

Lightly oil a preheated pan.

Reduce the heat to medium and place the marinated ribs on the pan, ensuring the pan is filled to prevent the marinade from burning.

Cover the pan with a lid and cook on medium heat. This helps cook the inside thoroughly and keeps it moist.

Once the ribs are almost cooked through, open the lid and flip them. Continue cooking until both sides are nicely browned.

Garnish with chopped green onions and serve.