Ingredients

  • •2 lb beef short ribs
  • •1/2 large Korea radish, cut into 1 inch slices
  • •4 oz sweet potato or glass noodles (dangmyun)
  • •2 tsp sea salt (Kosher okay too)
  • •2 scallions, sliced into 1 inch pieces
  • •2 egg strips (optional; garnish)
  • •1/2 tsp toasted sesame seeds (optional; garnish)
  • •3 tbsp soy sauce
  • •2 tsp sesame oil
  • •4 cloves garlic minced
  • •1 tsp ground pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary.
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Step 2

  • Mix sliced radish and add with the seasoning sauce.
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Step 3

  • After soaking and rinsing the ribs, place in a large pot and cover with water until submerged.
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Step 4

  • Add half onion, few garlic pieces, and a slice of ginger (this step is optional).
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Step 5

  • Bring to a boil for about 15 minutes, removing any foam or scum that float to the top.
  • Length: 15 minutes

Step 6

  • Drain and rinse the ribs under cold water removing any impurities.
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Step 7

  • Add new water just until ribs are submerged (more water can be added if desired).
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Step 8

  • Bring to a boil, and then simmer over medium heat for 20 minutes.
  • Length: 20 minutes

Step 9

  • Add the radish and sauce mixture and cook for an additional 10 minutes.
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  • Length: 10 minutes

Step 10

  • Lastly, add the vermicelli noodles and scallions and cook for another few minutes.
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Step 11

  • Garnish with thinly cut egg strips and toasted sesame seeds.
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Step 12

  • Serve with rice and other banchan (side dishes).
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