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Beef Short Ribs in Broth


Ready In: 630 Minutes
Cook Time: 30 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Soak the beef in water for 10 hours to take blood out. Change water after 5 hours and make sure to use an abundant amount of water. Remove the beef from water, place in a pot, and add enough water to cover the beef (the amounts of meat and water should be about equal). Bring to a boil. This helps to further remove the blood. After boiling, discard the water and rinse the beef in water.
  • Put the beef in a heavy pot and add 16 cups of water. Cook over medium heat for 20 minutes. Add cubed radish and 1 teaspoon salt. Cook for 10 more minutes.
  • Remove from heat and allow the broth to cool to room temperature, then refrigerate. Once the broth cools, skim the fat off the top with a spoon.
  • Mix all the ingredients together for the sauce and add to the soup when ready to be eaten. Complement with white rice and kimchi.
  •  SAVE