Ingredients
Scale
- 1.5 lbs beef short ribs
- 10 cups water
- 1 whole yellow onion (skin on if organic)
- 2 green onions or 1 Korean leek (for broth)
- 2 thick slices of ginger
- 1/2 medium radish, quartered
- 2 tablespoons garlic (or 5–6 whole cloves)
- 1 tablespoon soy sauce
- 1.5 teaspoons sea salt
Instructions
- Rinse the beef short ribs under cold water to remove impurities.
- In a large pot, combine the beef ribs, water, yellow onion, green onions or leek, ginger slices, and optional green onion roots.
- Bring to a boil over high heat. Reduce heat to low and simmer uncovered for about 90 minutes, skimming off any foam that rises.
- Add quartered radish, chopped garlic or whole cloves, soy sauce, and sea salt. Stir well and continue simmering for another 15-30 minutes until the radish is tender.
- Remove from heat; strain out solid ingredients if desired. Serve hot topped with sliced green onions or Korean leek.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 325g)
- Calories: 480
- Sugar: 3g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 120mg