Cut spareribs into serving pieces. Remove any membrane and excess fat. Place bone-side down and make a deep slit in center. Then—slice meat in half using the knife flat end uncut. Slice the other side and open out flat.

Make incisions at ¼-inch intervals. This process not only helps the meat to absorb the marinade but also makes eating easier.

Combine all marinade ingredients and add spareribs. Let stand 3 to 4 hours.

In a saucepan, heat 1 tablespoon salad oil. Add drained spareribs and cook over high heat. Reserve the marinade sauce.

Pour enough water to cover and simmer until the meat is tender. Add remaining marinade and continue to cook, until the liquid is boiled down to half, constantly skimming.

Slice carrot. Cut up remaining vegetables and add to the pan. When heated through, stir in mirin to glaze. Pour in sesame oil and immediately remove from heat. Sprinkle with sesame seeds and shredded omelet.

To make the shredded omelet: Korean dishes often use this as a colorful garnish. The yolks and whites may also be cooked separately to add two-tone colors. Do not brown the surface when cooking.

Beat egg lightly (do not whisk), add a pinch of salt. Pour into hot thinly greased skillet or square omelet pan.

Roll the skillet around to spread evenly, over very low heat. When the surface is nearly dry, separate the edges and turn over; cook slightly.

Cut into 1— to 1 ½-inch-widths and place in layers. Shred finely. One egg yields about 3 tablespoons of shredded omelet.

This recipe yields 4 servings.

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