Kalbi Chim ( Korean Beef Spareribs )


Last week my culinary classmate Mommy Gigi prepared us for our Lunch and there is one dish that really caught our attention, its taste was really powerful the beef was really tender and the flavor bursted  out to our mouth, so the next thing that we all asked is what is the name of that awesome dish, it was Kalbi Chim or Korean Beef Spareribs so I asked Mommy Gigi the recipe. So I planned to make this for my Lil brother’s birthday.

It was really mouth watering beef spareribs cooked in soysauce based sauce and the Chinese Mushroom compliments the dish it was really really perfect, I may say that I’m not a fan of Korean food but I do eat them but not really into it but this shuts my mouth! I swear that this will really get the attention of whoever your gonna share this awesome dish!


1kg                        Beef Spareribs, cut into chunks

3Tbsp                    Sugar, granulated

¾ cup                    Soy Sauce

2Tbsp                    Sesame Oil

2 cloves                  Garlic, crushed

2Tbsp                    Sesame Seeds, roasted and crushed

4pcs.                      Chinese Mushrooms dried

2-1/2 Cup               Water

2pcs                       Scallions, trimmed and chopped

As needed             Salt and Pepper


Score the meaty parts of the beef ribs and rub all over with sugar, place in a bowl

In a small bowl, mix soy sauce, sesame oil, garlic and sesame seeds. Marinate the beefs in this mixture for at least one hour or more.

Soak dried mushrooms to water for at least 30minutes.

Remove the beef from the marinate but reserve the marinate mixture, then in a pot sear the beef to seal in flavor.


While searing, drain the mushroom and reserve the water from the mushroom, combine the water to the beef marinate and bring it to a boil.

When searing is done put the beefs to the boiling Mixture and let it cook covered for at least 1 hour or the beef is tender.

When it is tender put the mushrooms and scallions, then you can add pepper and salt to taste.

Cook further for 30 minutes or until the liquid has almost evaporated.

When done, serve it in a platter and enjoy your Korean DISH!!




Meatball and Spaghetti or Meatball Spaghetti is also one of the most favorite dish to make, everyone love this especially the kids. This brilliant recipe is full of richness of nutrients and vitamins; in just easy steps you can already have this all time favorite meal. I don’t know if anyone can resist eating this brilliant recipe, if it’s in the table everybody would grab a plate and fork. I think everyone should know that this Italian American Recipe has been living since 1920, it was firstly made when the Italian immigrants land in America, and they introduced this to Americans.

And by then, everyone is still hooked up with this awesome recipe, the juiciness of the meatballs, the tastiness of the sauce combines to make a healthy awesomely good meal!! I think everyone agrees on me!


  • 1/2 cup Bread Crumbs
  • 500 g quality minced beef, higher-welfare pork, or a mixture of the two
  • 1 large egg
  • salt
  • ground black pepper
  • olive oil
  • 1 bunch fresh basil chopped
  • 1 medium onion and 4 cloves garlic
  • 2 cloves garlic
  • 2 whole tomatoes chopped or 1kg Spaghetti Sauce
  • 500 g dried spaghetti
  • 2 small chilis
  • 1 bunch of finely chopped parsley


Firstly prepare the Dried Spaghetti Pasta as per manufacturers instructions.

Meatballs: Combine in the bowl the Beef, salt, pepper, eggs, and some parsley (some are also applying some touch of Worcestershire sauce to taste) mix it well with your hands and after that you can apply the bread crumbs. Mix it well, when done get half a handful of meat mixture roll it with your hands and while cuffing the hands try to puff to form a formal circle.


after that, heat the frying pan when the pan is already hot apply the olive oil and fry the meatballs.

In the other Pan try in making the sauce, saute onion, garlic, chili and if you have the Spaghetti Sauce it is much easier, apply it and put some salt pepper to taste, allow it to simmer for 3-5 minutes or until you can see the bubbles in it, then apply the chopped basil leaves and parsley


When the Pasta is already Aldente put it in a colander and let it dry for a minute. When the meatballs is already done (there should be no pink sign on the meat) apply it together with the sauce in the Pasta Bowl and serve it!