Spareribs, Korean Style

1. 1

   Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water.

2. 2

   Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes.

3. 3

   Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop.

4. 4

   Add the garlic and half the sesame seeds and stir; cook for 30 seconds.

5. 5

   Add the sugar, ginger, soy sauce, half the sesame oil, and another 1/4 cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark.

6. 6

   If the ribs are tender at this point, theyre ready.

7. 7

   If not, add another 1/4 cup of water and repeat the process.

8. 8

   Add salt and pepper to taste and the remaining sesame seeds and sesame oil.

9. 9

   Stir once, sprinkle with the scallion, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.