Kalbee chim

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

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