Traditional Korean cuisine includes meat, rice, vegetables, tofu and the ubiquitous kimchi, cabbage pickled in garlic and chili peppers. Most meals are served with banchan, side dishes (like kimchi) that are as varied as they are numerous.
1-3/4 lbs (800g) beef spareribs
1/3 medium carrot (1-1/2 oz, 50g)
2 dried shiitake mushrooms, soaked in water
1 green onion
1 green pepper
2-1/2 oz (70g) bamboo shoot (canned)
1 T each salad oil and mirin
1 t roasted sesame seeds
Shredded omelet (recipe below)
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
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 chile for deeper flavor.
1. 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.
2. 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.
3. Combine all marinade ingredients and add spareribs. Let stand 3-4 hours.
4. In a saucepan, heat 1 T salad oil. Add drained spareribs and cook over high heat. Reserve the marinade sauce.
5. 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.
6. 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.
Korean dishes often use this as a colorful garnish. The yolks and whites may also be cooked separately to add two-tone colors.
Do not brown the surface when cooking.
1. Beat 1 egg heat lightly (do not whisk), add a pinch of salt. Pour into hot thinly greased skillet or square omelet pan.
2. Roll the skillet round to spread evenly, over very low heat. When the surface is nearly dry, separate the edges and turn over; cook slightly.
3. Cut into 1 to 1-1/2 in (2.5-4 cm) width and place in layers.
4. Shred finely. 1 egg yields 3 T (1 to 2.5 oz, 40g) shredded omelet
from Kate's Global Kitchen:
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This page modified January 2007
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