A hearty, nourishing soup made with beef short ribs
Author: Hyosun Ro
about 3 pounds short ribs
8plump garlic cloves
3thin ginger slices1-inch rounds
soup soy sauce
salt and pepper
3ouncesstarch noodlesdangmyeon, soaked in warm water for 30 minutes
Soak the ribs for an hour or longer in cold water. Change the water half way through if you can. Drain.
Bring a large pot of water to a boil. Drop the ribs in. Let it come back to a boil. This will take about 7 to 8 minutes.
Drain the ribs. Wash the ribs under running water. Clean the pot.
Return the ribs back to the pot. Add 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt. Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
Reduce the heat to medium low. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables. Add 2 cups of hot water. Continue to boil, covered, for about an hour or an hour and a half until the meat is tender.
Add 1 teaspoon of minced garlic and the noodles a few minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.