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Korean Whole Meal Rib Soup

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Ingredients
  Sesame seeds 2 Tablespoon
  Lean beef short ribs 2 Pound (Cut Into 2- To 3-Inch Lengths)
  Chicken broth/Beef broth 3 Cup (48 tbs) (Homemade / Canned Regular Strength)
  Water 6 Cup (96 tbs)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Sugar 3 Tablespoon
  Minced garlic 2 Teaspoon (Or Pressed)
  Thin ginger slices 3 (Quarter Size Slices)
  Cayenne 3⁄4 Teaspoon
  Green onions 4 , root ends trimmed off
  Daikon/Turnip 1⁄4 Pound, peeled and thinly sliced
  Oriental sesame oil 1 Tablespoon
  Eggs 4 Large
  Thinly sliced green onions 3
Directions

Toast sesame seeds in a 6- to 7-inch frying pan over medium heat until golden, about 2 minutes, shaking pan frequently.
Reserve 1 teaspoon of the seeds; transfer remaining seeds to a mortar or blender.
Coarsely crush with pestle, or whirl very briefly in blender.
Place in a 5- to 6-quart pan and add ribs, broth, water, soy, sugar, garlic, ginger, cayenne, and whole onions.
Bring to a boil over medium heat; reduce heat, cover, and simmer until beef is tender when pierced, 2 1/2 to 3 hours.
With a slotted spoon, lift out ribs; let cool.
Lift out and discard ginger and onions.
Skim and discard fat from broth.
When ribs are cool, discard bones and fat; shred meat with your fingers.
Return meat to broth.
Bring soup to a boil over medium-high heat; add daikon.
Reduce heat, cover, and simmer until daikon is tender to bite, 10 to 15 minutes.
Add oil.
Gently break eggs, 1 at a time, into barely simmering broth; cover and cook just until eggs are softly set, about 2 minutes.
Ladle soup and eggs into bowls; sprinkle sliced onions and reserved sesame seeds into soup

Recipe Summary

Cuisine: 
Korean
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Beef

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