Slow-cooked beef ribs in fragrant broth with Korean radish, garlic, scallion, and cellophane noodles.
A classic Korean soup that celebrates the rich and tender beef short ribs. This hearty dish showcases slow-cooked beef ribs immersed in a fragrant broth, resulting in a comforting and satisfying culinary experience.
Beef short rib
Boil 650ml (per serving) of water in a pot.
Add sauce, beef short rib, minced garlic, Korean radish.
Bring to boil on high heat.
Boil additional 30~40 minutes on medium heat.
Add scallion to the pot.
Boil 1~3 minutes on medium-high heat.
Add and beat egg on a bowl.
Move the egg to the pot a stir.
Add cellophane noodle to the pot.
Boil 30 seconds ~ 1 minute on medium-high heat.