Beef Short Ribs Soup Recipe

Beef Short Ribs Soup Recipe

Serves 4
    1 kg (about 3 pounds) beef short ribs
    1 small Korean radish (or daikon), about 2 cups
    1 medium size onion
    12 cups water
    Starch noodles (optional)
    4 cloves of minced garlic
    4 to 6 green onions, chopped
    ground black pepper

1. Rinse the beef short ribs in cold water a couple of times to remove any residual blood and bone fragments. Soak in cold water. Drain the ribs and blanch in a large pot of boiling water for 10 minutes. Strain the ribs. Wash each one thoroughly and remove any visible fat. Clean the pot, too. Put the clean ribs back into the 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. Remove from the heat. Discard the onion and put the ribs and radish into a stainless steel bowl.
2. Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot and remove any floating fat with a spoon. Add about 1 cup of starch 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. Turn off the heat.
3. Separate 2 egg yolks from the whites. Remove the white stringy stuff from the yolks. 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.
4. Slice it thin strips and set aside. Add 2 or 3 ribs to each bowl.
    Serve and enjoy this delicious Authentic Korean Food Recipe – Beef short ribs soup

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