Korean Beef Short Rib Soup with Glass Noodles

Directions

• Bring water to boil in a medium pot to a boil. Add in the beef short rib to blanch. After the outer surface of the beef is cooked, remove the short ribs, run it under cold water and set aside.
• Prepare the vegetables: Wash and peel the daikon and cut off the ends. Cut off the ends of the garlic bulb and then cut it in half along the width which cuts all pieces of garlic in half. Cut ends off Spanish onion and cut in half. Cut ends off scallions and then cut in half.
• In a large pot, put in the short ribs and all vegetables including 4 slices of ginger. Add 3 quarts of water – water should be covering all ingredients. Turn heat onto high and bring the soup to a boil.
• When soup begins to boil, skim off any scum and fat with a fine mesh skimmer. Cover and then turn heat to simmer. Let soup simmer for 3 hours.
• While soup has started simmering, place sweet potato noodles in water to soak until ready to cook.
• After 3 hours, remove the daikon and place on cutting board. Remove the remaining vegetables from the soup and discard. Skim any remaining fat and scum from the soup.
• Cut daikon into 1/2 inch slices and again into quarters and return to the soup.
• Drain the soaked noodles and add them to the soup. Add soy sauce and Kosher salt to desired taste.
• Scoop into individual bowls and serve with sides of white rice and kimchi.