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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. beef short ribs
- 2 cups radish (thinly sliced Korean, about 1-inch wide, 1/8-inch thick)
- 3 oz. glass noodles (Korean, dangmyeon)
- 1 Tbsp. minced garlic
- 1 Tbsp. Korean soup soy sauce (gukganjang)
- 1 Tbsp. sauce (Korean tuna, optional)
- salt (to season)
- freshly cracked black pepper (to taste)
- green onion (finely chopped)
- 2 slices radish (Korean, or daikon, 2-inch thickness)
- 1 large onion (cut in half)
- 10 cloves garlic
- 2 leek (Asian, or regular leek)
- 2 dried shiitake mushroom (optional)
- 2 sticks herb (Korean, hwanggi, optional)
- 1 piece kelp (dried sea)
- 8 cups water
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