1 1/2 lb. thick beef short ribs, thick slices
4 cloves garlic, finely chopped
1 tsp Dashida ( granulated korean beef stock)
salt and pepper to taste
1/2 tsp sesame oil
1 tbsp kamjang ( korean soy sauce)
3 scallion, finely chopped
1 medium daikon ( radish), peeled and sliced
1 tsp sesame seeds
Dang Myun ( sweet Potato starch noodle) , optional
1. Rinse beef short ribs and put in a pot with water. Parboil for 10 minutes then drain and rinse in cold , running water
*** this is to get rid of the scum and blood
*** you may repeat the same process for a couple more times until you get rid of all the scum and blood
2. Return the ribs to the pot and add water. Add dashida, garlic ,a pinch of salt and pepper. Bring it to a boil over medium heat for about 2 hours or until the meat is very tender. Occassionally skim off fat that forms on the surface.
3. Add the radish to the pot and boil some more until radish is tender.
4. Add scallions, sesame oil and sesame seeds. Add more salt according to your taste. You may add Dang Myun ( Sweet Potato Starch noodle) if you want. Transfer to a bowl and garnish with eggs and scallions
*** If you want , you can refrigerate this dish after cooling and serve the following day.
*** after refrigerating, the fat congeals at the surface which makes it easier to remove and discard... then you can reheat your soup and serve.
*** If you are planning to serve your soup the next day, I'd skip adding the Dang Myun until you reheat the soup.