Recipe for Kalbee chim


For richer flavor, add boiled chestnuts, ginkgo nuts or pine nuts if available. Cook the dish low and slow and add sesame seeds and red chili for deeper flavor.

1-3/4 lb. beef spareribs
1/3 medium carrot (1-1/2 oz)
2 dried shiitake mushrooms, soaked in water
1 green onion
1 green pepper
2-1/2 oz bamboo shoot (canned)
1 T each salad oil and Mirin
1 t roasted sesame seeds
Shredded omelet

5 T soy sauce
2-1/2 T each sake and Mirin
3-1/2 t sugar
1/2 t crushed garlic
1/8 t ground chili pepper


Cut spareribs into serving pieces. Remove any membrane and excess fat. Place bone side down and make a deep slit in center. Then using the knife flat, slice meat in half leaving the end uncut. Slice the other side and open out flat. Make incisions at 1/4 in (0.7 cm) intervals. This process not only helps the meat to absorb the marinade but also makes eating easier. Combine all marinade ingredients and add spareribs. Let stand 3-4 hours. In a saucepan, heat 1 T salad oil. Add drained spareribs and cook over high heat. Reserve the marinade sauce. Pour enough water to cover and simmer until the meat is tender. Add remaining marinade and continue to cook, until the liquid is boiled down to half, constantly skimming. Slice carrot. Cut up remaining vegetables and add to the pan. When heated through, stir in Mirin to glaze. Pour in sesame oil and immediately remove from heat. Sprinkle with sesame seeds and shredded omelet.

Servings: 4 servings

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