Kalbi-Chim

Directions

1. 1
   Score ribs diagonally, and place in a large bowl.
2. 2
   Add sugar, and rub into the meat.
3. 3
   Rub sesame oil into the meat, and let rest for 15 minutes.
4. 4
   Add garlic, scallions, ginger, sherry, tamari and mirin.
5. 5
   Rub into meat, and marinate, refrigerated, 2 to 3 hours.
6. 6
   Preheat oven to 350 degrees.
7. 7
   In a Dutch oven or other covered pan large enough to hold ribs in one layer, heat 1 tablespoon peanut oil over medium heat; add chopped onion and minced carrot.
8. 8
   Saute until vegetables are tender, 5 minutes.
9. 9
   Place ribs on vegetables, meat side down.
10. 10
    Add marinade, broth and wine.
11. 11
    Bring to a boil on top of stove; cover and place in oven for 1 hour.
12. 12
    While meat is in oven, reconstitute mushrooms by adding boiling water to cover and soaking until tender, about 20 minutes.
13. 13
    Drain, pat dry with paper towels and slice thinly.
14. 14
    In a small skillet over medium-low heat, heat remaining tablespoon peanut oil, and add mushrooms slices.
15. 15
    Saute until lightly browned, about 3 minutes.
16. 16
    Set aside.
17. 17
    Remove pan from oven, skim fat, and turn ribs meat side up.
18. 18
    Add mushrooms, carrot chunks, chestnuts and chopped pear or apple.
19. 19
    Cover, and return to oven 1 1/2 to 2 hours, until liquid is almost evaporated.
20. 20
    Before serving, skim fat from liquid in pan.
21. 21
    Accompany with rice, kimchi and other Korean condiments and side dishes.
22. 22
    Kalbi-chim improves with rest, and may be made the day before, refrigerated and reheated for about 10 minutes in a 350-degree oven.