This aromatic soup broth yields a bright taste that holds a deep Unami flavor. The short ribs are so tender and juicy, they melt in your mouth. It’s sure to be a hit! Add this great recipe to your holiday menu or simply enjoy it as a main dish during cold winter weather.

Servings: 4 People
Prep Time: 15 minutes
Cooking Time 1.5 Hour
Chill time 1 day

INGREDIENTS

• 2 1/2 lbs. grass fed beef short ribs
• 2 cups thinly sliced organic Korean radish, about 1-inch wide, 1/8-inch thick (Country Fresh)
• 3 oz Korean glass noodles (dangmyeon)
• 1 tbsp minced organic garlic (Country Fresh)
• 1 tbsp Korean soup soy sauce (gukganjang)
• 1 tbsp Korean tuna sauce, optional
• salt, to season
• freshly cracked black pepper, to taste
• green organic onion, finely chopped (Country Fresh)

SOUP BASE AROMATICS

• 2 large slices Korean radish (or daikon), 2-inch thickness (Underwood Farm)
• 1 organic large onion, cut in half (Underwood Farm)
• 10 organic cloves garlic (Country Fresh)
• 2 organic Asian leek, or regular leek (Underwood Farm)
• 2 organic dried shiitake mushroom, optional (Funghi Valley)
• 2 sticks Korean herb, optional
• 1 large piece dried sea kelp
• 8 cups water

INSTRUCTIONS

TO CLEAN THE SHORT RIBS

1. If cooking in a soup pot over the stovetop, put parboiled short ribs and all the aromatics in a pot with water. Cover with a lid and bring to boil. 
2. Reduce the heat to low, and simmer for 1-1.5 hours. (You might need to add a little more water if the steam evaporates too much during simmering). Make sure to remove the sea kelp after 5 minutes of simmering.
3. Remove the aromatics and add the thin radish slices, minced garlic, and continue to cook until they are soft, about 2-3 minutes.

TO FINISH OFF COOKING

Option 1. If you want to serve the soup right away (if you don’t mind the fat): add the thin slices of radish, minced garlic, and let it cook until the radish pieces are soft and tender (use Saute mode if using an instant pot), about 2-3 minutes. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the drained noodles and simmer, about 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.

Option 2. If you prefer a lighter broth without so much fat: let the soup cool down, and chill in the fridge overnight. The fat in the soup will float to the top and harden. Scoop out the fat with a slotted spoon or fat skimmer.

To get ready to serve, transfer the soup to a soup pot and add the thin radish slices and minced garlic. Cover and reheat the soup over medium heat until radish pieces are soft and tender. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the soaked noodles and simmer for the last 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.

To serve, ladle the hot soup along with short ribs, radish pieces, and some noodles into a serving bowl. Garnish with green onion, freshly cracked black pepper, sliced shiitake mushroom (if used in broth) on top.  Serve with rice and banchan and/or kimchi.

LARCHMONT FARMERS MARKET; EVERY SUNDAY 10am-2pm