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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is one of my most favorite Korean soups. Serve it up with rice and kimchee. GOOD EATS!! Ingredients:
1/2 lb rib eye steak |
1 1/3 lbs beef shank |
1/2 whole korean radish, found in asian market |
30 cups water |
1/4 lb chinese noodles, found in asian market |
1 large green onion |
5 garlic cloves, crushed |
salt, to taste |
black pepper, to taste |
1/2 teaspoon accent seasoning |
Directions:
1. Cooking Directions.
2. Cut the beef into pieces and divide the radish into two pieces. In a large pot with a lid, boil the beef and radish in the water. Lower the heat and simmer for at least 2 hours until the meat is very tender. Skim off any particles that float on the surface.
3. Take the meat and radish out of the broth. Cool the broth and skim off the excess fat. Slice the meat thinly. Slice the radish into pieces 1/8 thick pieces.
4. Add the meat, radish and crushed garlic to the broth, then boil again.
5. Place noodles in serving bowls. Originally, you would use buckwheat noodles in the soup. Nowadays, you can put other thin noodles such as Chinese noodles.
6. Cut large green onion into rings. Add salt, black pepper, accent, and green onion and adjusting seasoning before serving.
7. Serve hot.
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