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Print this Recipe    Kalbi

Korean Kalbi-Jim
Serves 4

4 pounds beef short ribs
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
5 green onions, chopped
4 tablespoons toasted sesame seeds
1/4 cup dry sherry
1/2 cup soy sauce
3 tablespoons sesame oil
1/4 cup brown sugar, packed
fresh cracked pepper
1 tablespoon peanut oil
1 onion, chopped
2 carrots, chopped
2-1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in
a diamond pattern. In a container or plastic bag large enough to
hold the ribs, mix together the garlic, ginger, green onions, 3
tablespoons of the sesame seeds, sherry, soy sauce, sesame oil,
brown sugar and a generous grating of pepper. Add the ribs and coat
thoroughly with the marinade. Refrigerate for at least 5 hours,
preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof
casserole large enough to accommodate the ribs. Brown the ribs,
then push the ribs to one side and brown the onions and carrots in
the same pot. Stir in the marinade and the water. Bring the mixture
to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours,
stirring occasionally. To finish the dish, remove the lid and boil
until the sauce gets a syrup-like consistency. Serve the ribs with
the glazed sauce and the remaining sesame seeds on top.


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