3 lb short ribs
1 lb korean radish
1 medium onion
2 large scallion white parts
8 plump garlic cloves
3 thin ginger slice, 1-inch rounds
2 tbsp soup soy sauce , use 1 t if your soy sauce is dark
salt
pepper
3 fl oz starch noodles, optional dangmyeon, soaked in warm water for about 20 minutes
1 tsp garlic, minced
2 scallions, finely chopped
4 abalone, optional
Soak the ribs for 30 minutes in cold water. Drain.
Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
Drain the ribs. Wash the ribs under running water. Clean the pot.
Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if the soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup.
Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.
Sugar: 1g
:
Calcium: 36mg
Calories: 520kcal
Carbohydrates: 22g
Cholesterol: 147mg
Fat: 25g
Fiber: 1g
Iron: 6mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 1g
Potassium: 946mg
Protein: 48g
Saturated Fat: 11g
Sodium: 164mg
Vitamin A: 60IU
Vitamin C: 3mg
