Prep 10 mins
Cook 30 mins
- Cut the ribs into 2" lengths.
- Slash the meat through to the bone in several places.
- Place in a pan and add 20 cups of water.
- Bring to a full boil, then lower heat and simmer until the meat is tender.
- Chop the green onions.
- Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
- Put the seasoned ribs back into the broth.
- Bring to a boil and add the longer pieces of green onions.
- To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).
there is one thing that I would like to add. I was talking to my mother (who is Korean) and she told me something that would help keep the fat on a low level. Cook the ribs in the water one time. When the meat looks fairly well cooked, take out the ribs, dump the water ( which is full of fat and the like) and set the ribs to the side. Fill the pot with more water (20 cups or whatever amount you originally used) and cook for a little while longer. Continue from step six, and there you are, the fat content of the soup is greatly reduced. Hope this helps.
Definitely daikon cut into thick bite sized pieces is a must to give the soup a refreshing flavor. It also aids in digestion when eating a meat based meal. Another suggestion is slicing a medium sized onion and adding that to the beginning of the cooking will add another deeper flavor to this excellent dish!
I would recommend adding dang-myun (cellophane noodles found in all Korean groceries) at the end. I also like to boil large "cubes" of daikon and a very generous amount of whole garlic together with the soup.