How to make it
7 steps. Take it one step at a time.
Soak the beef short ribs
Soak the beef short ribs in a large bowl of cold water for at least 1 hour to release the blood. Change the water occasionally.
1 hrBlanch the ribs by placing them
Blanch the ribs by placing them in a large pot of boiling water for 5–10 minutes. Drain and rinse the ribs thoroughly under cold running water to remove impurities and bone fragments.
10 minAdd the blanched ribs, 3 liters of water, the radish, onion, garlic cloves
In a clean large pot, add the blanched ribs, 3 liters (3.2 qt) of water, the radish (kept in large chunks), onion, garlic cloves, ginger, and the white parts of the scallions. Bring to a boil over high heat.
Reduce the heat to medium-low
Once boiling, reduce the heat to medium-low. Cover and simmer for about 1 to 1.5 hours until the meat is tender. Skim off any foam or fat that rises to the surface regularly.
1 hr 30 minRemove the radish when it is fully cooked but not mushy
Remove the radish when it is fully cooked but not mushy (about 30-40 minutes into simmering). Slice the radish into bite-sized rectangles (1-inch wide) and set aside. Remove the onion, garlic, ginger, and boiled scallions from the broth and discard them.
Add the sliced radish back
Add the sliced radish back into the pot. Season the broth with soup soy sauce, salt, and black pepper. Simmer for another 10 minutes to let the flavors meld.
10 minLadle the soup into bowls
Ladle the soup into bowls, ensuring each serving has several ribs and radish pieces. Garnish with chopped green scallions and serve hot.
A little kitchen wisdom
Soaking the ribs in cold water is essential for a clear broth. Using 'Guk-ganjang' (soup soy sauce) provides a deep saltiness without darkening the broth too much.
