Step 1

Roughly chop the onion and green onions. Peel and chop the pear and apple. Take out the core. Throw everything in a blender.

Step 2

Add 1.5 cups (360ml) of water. Blend it up until nice and smooth. Transfer it to a large mixing bowl.

Step 3

Add the soy sauce, mirin, oyster sauce, corn syrup, sesame oil, garlic, ginger, black pepper, dark soy sauce, sugar, and MSG (if using). Give it a good mix until the sugar is dissolved.

Step 4

Cut the pork into slices, about 1/2 inch (1.2 cm) in thickness. Gently score them on both sides. To the marinade, add the pork pieces, one by one, and gently move them around so that it can coat our pork beautifully. Cover and marinate in the fridge for 12 hours.

Step 5

In a pan, add a splash of oil, and wipe off the excess. Turn on the heat to medium-high. Once it gets nice and hot, add 2 or 3 pieces of your pork pieces. Cook for 5-6 minutes, turning the pork pieces every 30 seconds. (If it’s still about to burn, you can add a little bit more marinade or pour in some water. No problem at all!)

Step 6

While that’s going, using your tongs and scissors, cut it into bite-sized pieces. Once it’s cooked through, remove from the pan and set aside.

Step 7

Thinly slice the onions and green onions.

Step 8

Get yourself a cast iron pan and heat it over medium heat. Add a little bit of oil and sliced onions. Wait until you get a sizzle. Once the onions soften up a little bit, place your beautifully cooked galbi.

Step 9

Sprinkle on sesame seeds and green onions. Serve with a bowl of hot rice, lettuce, and ssamjang. Enjoy~!