Wednesday, April 16, 2014 11:59 AM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Korean  Kalbee chim
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Kalbee chim
  Category: Korean
  Author: Sam
  Date: 1/22/2005
  Hits: 489
Ingredients:
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

MARINADE:
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
Pepper
Instructions:
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
Rate this recipe:  
Featured Recipe

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.