Sunday, December 9, 2007

Long Shimmered Short Ribs (Calbi Chim)

2 Ib of short ribs
5 Shitake mushrooms
1/2 Asian pear
2 Tbs of rice wine

4 Tbs of soy sauce, 1 1/2 Tbs of sugar, 4 Tbs of chopped green onion, 2 Tbs of chopped garlic, 1 Tbs of sesame seeds, 1 Tbs of sesame seeds oil, ground black pepper

Make deep cuts on meat to absorb seasonings well. Soak Shitake mushroom in warm water until tender (15 to 30 minutes). Remove stems and cut into pieces. Peel Asian pear and grate.

In a large bowl, make seasoning mixture and add short ribs. Mix well. In a sauce pan, place the rib mixture, shitake mushroom and 1 cup of water over high heat. When it starts to boil, add rice wine and place a lid. Reduce heat to medium or medium low and let it shimmer until meat is very tender (about an hour, depends on the heat and tenderness of the meat.) While it is shimmering, pour soup at the bottom of the pan over the ribs with a spoon from time to time.

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