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KARI TCHIM (Beef Sparerib Stew), Korean
Take each piece of spareribs (size 2 ½ -inch square) and score each side. Be sure in scoring that you cut to the bone, but do not separate the meat from the bone.
Chop green onions and garlic. Mix spareribs with half of the spices (all ingredients except eggs). Put into heavy deep pan, add just enough water to reach the top of spareribs, and bring to a boil and then reduce heat. Leave it about 30 minutes over low heat. Add rest of the spices, as to your taste, and mushrooms (softened in water) and cook over very low heat. Pan-fry egg whites and yellows separately (very thin). Cut into a pattern and use to decorate the top of spareribs.
Note: Same method applies to fish and chicken.
Contributed by Mrs. Taihi Paik, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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