Korean Beef Soup


800 g beef ribs
200 g daikon
2 tbsp light soy sauce
2 tsp salt
2 tbsp minced green onion
1 egg


1 stalk green onion
6 cloves garlic
1/2 onion


  1. Cut the beef ribs into 2 inch-long, soak in cold water for 3 hours to draw out the blood, changing the soaking water every 1 hour.
  2. Remove fats and tendons from the beef ribs.
  3. Trim and wash daikon, peel skin, cut into large chunks.
  4. Pan-fry egg yolk and white separately, and cut into 1-inch diamond shape for garnish.
  5. Boil water in the pot on high heat. Add the beef ribs, and boil for 2 minutes. Discard boiling water.
  6. Add 10 cups cold water and beef ribs in the pot, boil it for 20 minutes on high heat, then lower the heat to medium, simmer it for 2 hours. Add daikon and seasoning ingredients, boil for 1 hour. Skim the fats.
  7. When daikon is soft, take out the radish, cut into thick slices. Remove the seasoning ingredients from the pot.
  8. Cool down the broth, filter through cotton cloths, skim fats off. Season with soy sauce and salt. Add beef ribs and daikon. Simmer for 5 minutes on medium heat.
  9. Ladle soup and ingredients to serving bowl and top with egg garnish. Serve hot.

Source: Hong Kong magazine

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