Friday, July 18, 2008


Serve:8 Prep: 10m Cook: 2 hours

  • 7-8 beef ribs, trimmed of fat, cut 2" long,
  • 1 large brown onion, halved
  • 1 Japanese leek (대파), cut in half.
  • ½ medium radish,peeled. cut in half
  • 5 cloves garlic, peeled
  • 3 oz. transparent noodles, boiled, rinsed and drained
  • 2 green onions, sliced
  • 2 eggs
  • 3 Tbsp Guk Ganjang (soy sauce for soup)
  • Salt
  • 2 Tbsp rice wine
  • Green onions, sliced
  • Japchae (cooked glass noodles)


  1. Put beef ribs in a cold water to draw out blood from the beef about 2-3 hour. (change the cold water 2 or 3 times)
  2. Add 10 cups water in a large stockpot and bring to boil; then place trimmed ribs in a pot and boil about 5 minutes in high heat.
  3. Remove beef ribs and rinse with cold water. Discard the water from pot.
  4. Add rinsed beef ribs, kepl, radish and 15 cups of cold water in the stockpot and boil: when it starts to boil, remove the kelp, then cover the lid and simmer about 1 hour.   
  5. Remove the radish; then add onion, garlic, Japanese leek (대파) and bring to a boil, then simmer for 20 minutes. Cut the radish in 4.
  6. Add Guk Ganjang (3T), Salt (1T), Rice wine (2T), then simmer for another 15 to 20 minutes.
  7. Remove pot from heat, cool and refrigerate overnight.
  8. The following day, remove beef ribs, and any solidified fat and discard the onion, garlic, leek.
  9. Make a clear broth using the fine colander and return the ribs to the broth, reheat the broth.
  10. In a mean time, prepare the egg and Glass noodles.
  11. Before serving, add sliced eggs, noodles and sliced green onions.
  12. Add salt and pepper to taste.

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