Korean Whole Meal Rib Soup
|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)|
|Minced garlic||2 Teaspoon (Or Pressed)|
|Thin ginger slices||3 (Quarter Size Slices)|
|Green onions||4 , root ends trimmed off|
|Daikon/Turnip||1⁄4 Pound, peeled and thinly sliced|
|Oriental sesame oil||1 Tablespoon|
|Thinly sliced green onions||3|
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.
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