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1
Cut spareribs into serving pcs.
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2
Remove any membrane and excess fat.
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3
Place bone-side down and make a deep slit in center.
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4
Then - slice meat in half using the knife flat end uncut.
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5
Slice the other side and open out flat.
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6
Make incisions at 1/4-inch intervals.
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7
This process not only helps the meat to absorb the marinade but also makes eating easier.
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8
Combine all marinade ingredients and add in spareribs.
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9
Let stand 3 to 4 hrs.
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10
In a saucepan, heat 1 Tbsp.
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11
salad oil.
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12
Add in liquid removed spareribs and cook over high heat.
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13
Reserve the marinade sauce.
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14
Pour sufficient water to cover and simmer till the meat is tender.
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15
Add in remaining marinade and continue to cook, till the liquid is boiled down to half, constantly skimming.
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16
Slice carrot.
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17
Cut up remaining vegetables and add in to the pan.
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18
When heated through, stir in mirin to glaze.
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19
Pour in sesame oil and immediately remove from heat.
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20
Sprinkle with sesame seeds and shredded omelet.
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21
To make the shredded omelet: Korean dishes often use this as a colorful garnish.
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22
The yolks and whites may also be cooked separately to add in two-tone colors.
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23
Don't brown the surface when cooking.
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24
Beat egg lightly (don't whisk), add in a healthy pinch of salt.
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25
Pour into warm thinly greased skillet or possibly square omelet pan.
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26
Roll the skillet around to spread proportionately, over very low heat.
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27
When the surface is nearly dry, separate the edges and turn over; cook slightly.
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28
Cut into 1- to 1 1/2-inch-widths and place in layers.
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29
Shred finely.
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30
One egg yields about 3 Tbsp.
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31
of shredded omelet.
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32
This recipe yields 4 servings.
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33
Comments: For richer flavor, add in boiled chestnuts, ginkgo nuts or possibly pine nuts if available.
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34
Cook the dish low and slow and add in sesame seeds and red chile for deeper flavor.
