Remove excess fat from meat. Roast the sesame seeds over a low heat between 3 and 4 minutes waving the pan gently until the seeds are golden brown. Remove them from the pan and let them cool; then move them in a spice grinder or in a mortar.
Heat the oil in a thick-bottomed frying pan. Roast the ribs well over a strong heat. turning them around regularly until they are very golden. Drain all oil and fat from the pan ribs; add half the sesame seeds, chives, the ginger, garlic, sugar, rice wine, the shoyu, sesame oil and water. Cover it and let it cook between 45 and 50 minutes, stirring occasionally.
Slide the cornmeal with a little cold water until there is a uniform pasta and no lumps. Pour it into the pan, stirring continuously until the mixture boils and thickens. Sprinkle over the rest of the ground sesame seeds and stir. Serve the ribs with steamed rice and canned cabbage (kim chi).
If you prefer, ask your butcher to cut the ribs into small thin pieces, so that they can be eaten with chopsticks.
Recipes easy to https://recetasdecocinafaciles.NET /