Not so much a story, as the recipe.

1 package Beef chuck spare ribs (about 4-5 ribs)
1 C water
1/4 C soy sauce
1/4 C sugar
1 carrot (sliced into .5” slices)
1 stalk green onion (chopped)

Add water, soy sauce green onion and sugar into small pot. Stir until the sugar is dissolved. Add carrots and ribs. Cover and lower the heat to med-low. Let cook for about an hour making sure the ribs are each submerged at least once during the 15 minute period. If the broth becomes too thick, add 1/4 cup of water.

I recommend making the dish the night before and letting it cool so that all the fat can be skimmed off the top.

Serves 1.5

Kalbi chim is relatively easy to make. I recommend starting early so the meat gets tender. it literally translates to Steamed Ribs (Kalbi= ribs, chim = steamed). Some people add dried chestnuts and carrots, but I prefer just carrots.

Should I post the recipe?

Yum yum!