Preparation / Directions:
Cut grooves into the kalbi meat and cut off excess fat. Boil the meat in water to help get rid of the beef odor before stewing. Discard the water and wash the beef with warm water.
In a heavy pot, combine the kalbi with garlic, soy sauce, sesame oil, sugar, red pepper flakes, and ginger and mix together using a spoon. Add the water and mix once more.
Cook over a high flame for 7 minutes, covered. Continue to cook for 30 minutes of a medium flame. Because kalbi tends to be fatty, it is good to skim the surface of fat as it cooks. By now the beef should be well cooked and tender. If not, allow it to cook for a few minutes. Discard the ginger and garnish with pine nuts and threaded red pepper.
Serve hot.
Store the leftovers in the refrigerator for future servings. Stewed beef ribs will keep for a week.
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