1200 grams (2.65 lbs.) pork ribs
5 whole walnuts
10 whole jujubes
5 whole chestnuts
15 whole ginkgo nuts
1 egg
1/2 pear juice with pulp
4 tsp. rice wine
3 tsp. sugar

Seasoned sauce:

8 tsp. soy sauce
2 tsp. sugar
2 tsp. minced garlic
2 tsp. chopped green onions
2 tsp. crushed sesame seed
2 tsp. sesame seed oil
a dash of pepper

1. Slice the Kalbi into pieces, drain the blood and trim the fat. Make criss-cross slits on both sides of the Kalbi. Marinade Kalbi in the pear juice, rice wine and sugar mixture for about one day.

2. Remove thin outer skin. Soak walnuts in warm water. Remove chestnuts from husks and wash jujubes thoroughly.

3. Saute ginkgo nuts in oil until blue. While still hot wrap ginkgo nuts in a paper towel and rub to remove skin.

4. Fry the beaten egg in thin sheets. Once cooled, slice thinly to use as garnish.

5. Prepare the seasoned paste by mixing the ingredients

6. Boil Kalbi in adequate amount of water for 15 minutes. When water boils down to approximately 4 times the amount of the seasoned sauce, add the seasoned sauce to the pot and simmer.

7. When 1/2 of the sauce has simmered, add walnuts, chestnuts and ginkgo nuts. Close lid and continue to simmer.

8. Baste the Kalbi as you simmer.

9. Add a dash of pepper and sesame oil before serving

- suggestions:
- skim oil before serving.

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