Recipe of the Week
Kalbi Chim
(Korean steamed beef ribs)
Courtesy of
Lois Kwan


2 – 3 pounds beef ribs
1-1/2 cups water
6 tablespoons sugar
1 tablespoon rice-wine (sake)
6 tablespoons soy sauce
2 tablespoons sesame
1 tablespoon sesame oil
1 medium onion, grated
5 tablespoon scallions, chopped
2 pieces dark chocolate, melted
6 cloves garlic, coarsely chopped
salt and pepper to taste


With a sharp knife, slice through the ribs crosswise to the bone, making thin slices.

Soak the ribs in cold water to remove the blood: leave in water for one hour, then throw the water away.

Put meat in shallow, heavy bottom pan. Mix all the other ingredients together and pour over the meat.

Simmer for more than one hour (maybe even two), until the meat is very tender and the sauce has thickened.

Serve with rice and the sauce.

Serves 4 to 6

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