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