Braised Short Ribs With Vegetables (Kalbee Chim)

Directions

1. Cut spareribs into serving pcs. Remove any membrane and excess fat. Place bone-side down and make a deep slit in center. Then - slice meat in half using the knife flat end uncut. Slice the other side and open out flat.
2. Make incisions at 1/4-inch intervals. This process not only helps the meat to absorb the marinade but also makes eating easier.
3. Combine all marinade ingredients and add in spareribs. Let stand 3 to 4 hrs.
4. In a saucepan, heat 1 Tbsp. salad oil. Add in liquid removed spareribs and cook over high heat. Reserve the marinade sauce.
5. Pour sufficient water to cover and simmer till the meat is tender. Add in remaining marinade and continue to cook, till the liquid is boiled down to half, constantly skimming.
6. Slice carrot. Cut up remaining vegetables and add in 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.
7. To make the shredded omelet: Korean dishes often use this as a colorful garnish. The yolks and whites may also be cooked separately to add in two-tone colors. Don't brown the surface when cooking.
8. Beat egg lightly (don't whisk), add in a healthy pinch of salt. Pour into warm thinly greased skillet or possibly square omelet pan.
9. Roll the skillet around to spread proportionately, over very low heat. When the surface is nearly dry, separate the edges and turn over; cook slightly.
10. Cut into 1- to 1 1/2-inch-widths and place in layers. Shred finely. One egg yields about 3 Tbsp. of shredded omelet.
11. This recipe yields 4 servings.
12. Comments: For richer flavor, add in boiled chestnuts, ginkgo nuts or possibly pine nuts if available. Cook the dish low and slow and add in sesame seeds and red chile for deeper flavor.