Braised pork spareribs (Toeji kalbi tchim) from Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vermouth for rice wine.

  • Delys77 on March 05, 2015

    Pg. 144 I considered trying to use my cleaver to cut the ribs into smaller pieces but in the end I wisely decided to let the butcher saw them in half lengthwise and this worked well. I would suggest going with a slightly shorter cook or cut the veggies larger as they came apart in the sauce. Also be careful not to over thicken. Lastly, I did it all in one large LC pot, this allowed me to sauté my veg in the pork fat. Delicious.

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