Ingredients
- 1kg beef short ribs
- 1 small radish or daikon, about 2 cups size
- 1 medium size onion
- 12 cups water
- Sweet potato noodles (optional)
- 4 or 6 cloves of garlic, minced
- ground black pepper and salt to taste
- 3 or 4 tbsp fish sauce
- For topping:2 egg yolks (only) and pinch of salt
- 2 spring onions, sliced thinly
Method
- Rinse the beef short ribs in cold water a couple of times to remove any residual blood. Soak in cold water.
- Drain the ribs and blanch in a large pot of boiling water for 10 minutes.
- Strain the ribs. Wash each rib thoroughly and remove any visible fat. Clean the pot, too
- Put the clean ribs back into pressure cook pot and add radish, onion, and 12 cups of water.
- Bring to a boil over medium high heat for 1 hour, and then lower the heat to medium and boil for another 1 hour. Or if you use pressure cook, following your pot instruction, cook for around 20 minutes or until the meat is soft enough but still holding on to the bones.
- Remove from the heat. Discard the onion and put the ribs and radish into a separate bowl.
- Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot along with the ribs and try to remove any floating fat with a spoon as much as you can.
- Add about 3 or 4 tablespoon of fish sauce, instead of salt to bring the flavour of the broth. Add some ground black pepper as per your taste preference.
- Add about 1 or 2 cups of sweet potato noodles and the minced garlic. Bring to a boil for a few minutes until the noodles are cooked. Taste a sample to check: they should be soft yet firm, with nothing hard inside.
- Make optional yellow egg strips:Separate 2 egg yolks from the whites. Mix with a pinch of salt.Add cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.Lower the heat to very low heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Turn off the heat and let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.Slice it thin strips and set aside.
- Putting the soup togetherSlice the radish into bite size pieces and put some into 2 large, shallow bowls. Add the sweet potato noodles into the bowl Add 2 or 3 ribs to each bowl. Add some broth into the bowl and add the cut yellow egg strips and sprinkle with chopped spring onion. Enjoy the soup hot with some Korean banchan (side dishes), such as napa kimchi, or radish kimchi. For more substantial meal, can add a bowl of hot steamed rice too.
Product used in recipe
- Squid Brand - Fish Sauce
