RECIPES OF KOREA

Ingredients

800 gm

50 gm

2

1

1

70 gm

1 tbsp

3 1/2 tbsp

1 tsp

5 tbsp

2 1/2 tbsp

3 1/2 tsp

1/2 tsp

1/8 tsp

Beef spareribs

Carrot (medium)

Dried shiitake mushrooms (soaked in water)

Green onion

Green pepper

Bamboo shoot (canned)

Salad oil

Mirin

Sesame seeds )roasted)

Soy sauce

Sake

Sugar

Garlic (crushed)

Chili pepper (grounded)

Shredded omelet

Pepper

Boiled chestnuts (for richer flavor - optional)

Boiled ginkgo (for richer flavor - optional)

Boiled pine nuts (for richer flavor - optional)

Sesame seeds (for deeper flavor- optional)

Red chile (for deeper flavor- optional)

1. Cut spareribs into serving pieces
2. Remove any membrane and excess fat
3. Place bone side down and make a deep slit in center
4. Then using the knife flat, slice meat in half leaving the end uncut
5. Slice the other side and open out flat
6. Make incisions at 1/4 inch intervals. (This process not only helps the meat to absorb the marinade but also makes eating easier)
7. Combine soy sauce, sake,  2 1/2 tbsp mirin, sugar, garlic, chili pepper and pepper (also optional ingredients, if desired)  (combination is the marinade sauce) and add spareribs and let stand 3-4 hours
8. In a saucepan, heat salad oil
9. Add drained spareribs and cook over high heat
10. Reserve the marinade sauce
11. Pour enough water to cover and simmer until the meat is tender
12. Add remaining marinade and continue to cook, until the liquid is boiled down to half, skimming constantly
13. Slice carrot and cut up remaining vegetables and add to the pan
14. When heated through, stir in  1 tbsp mirin to glaze
15. Pour in sesame oil and immediately remove from heat
16. Sprinkle with sesame seeds and shredded omelet.