Ingredients
2 lbs. beef shortribs, cut into serving pieces about 3-4 inches square
2 tbsp. sugar
2 tbsp. oil
1/2 cup soy sauce (Oriental soy, not American brand)
3 green onions
2 cloves garlic
3 tbsp. sesame seed, toasted in a skillet, then crushed
pinch of pepper
2 tbsp. flour
1 carrot
6 mushrooms
1 1/2 cups water
2 tbsp. pine nuts
1 egg, prepared and shredded for decoration*
Preparation
Score the ribs deeply on both sides about every 1/2 inch. Add sugar and oil. Mix well. Combine soy,chopped green onions including tops, chopped garlic, prepared sesame seed, pepper and flour. Mix with the ribs. Wash, peel and cut carrots in 1 inch long pieces, 1/4 inch wide and 1/4 inch thick. Add to the meat. Slice mushrooms. Add to the meat. Add just enough water to cover the ribs and simmer until tender. Arrange on a plate and decorate the top with pine nuts and shredded egg decoration.
*SHREDDED EGG DECORATION: Separate the white from the yolk. Beat the white with a fork. Heat a small skillet with a small amount of oil. Pour in the white and tilt the skillet to spread the white over the bottom like a thin crepe. Cook. Remove, Roll the cooked egg into a long tube shape. Slice crosswise into thin shreds. Repeat the same process with the beaten yolk.
