Kalbi Chim ( Korean Beef Spareribs )

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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!

Ingredients:

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

Procedure

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.

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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!!