Hell Galbi - The Secret is the Blended Apple and Pear Sauce

Steps

1. 1

   Soak the back ribs in sugar water 1 hour before cooking to drain the blood. Remove the silver skin and rinse thoroughly in cold water.

2. 2

   Fill a large pot with plenty of water, add 1 green onion stalk, 1 onion, 5 crushed garlic cloves, black pepper, 2 bay leaves, and 300ml cheongju, then bring to a full boil.

3. 3

   Add the back ribs to the boiling stock, cover the pot, and boil hard for 20 minutes.

4. 4

   Blend 1 apple, 1 Asian pear, 1 onion, 4 Cheongyang chili peppers, 2 tbsp minced garlic, 3 tbsp gochujang, 2 tbsp soy sauce, and 5 tbsp Sriracha sauce in a blender to create the Hell Sauce.

5. 5

   Heat 2 tbsp vegetable oil in a pan with whole garlic cloves, add the boiled ribs and sear until golden. Pour enough Hell Sauce to submerge the ribs and stir-fry to reduce, then finish by crushing Vietnamese chili peppers in by hand.

6. 6

   Place pizza cheese and mozzarella in a bowl and microwave for 3 minutes to make the cheese fondue.

7. 7

   Dip the Hell Ribs into the hot melted cheese and enjoy.