A classic Korean soup using Korean short ribs, or kalbi. This dish is often served at special occasions, like wedding receptions.
3 lb beef short rib (kalbi 갈비)
1 l/2 lb beef brisket
1 l/2 Korean white radish (moo 무)
1 small piece of ginger
10 peeled garlic pieces
2 tbsp rice wine
3-4 tbsp clear soy sauce (guk ganjang 국간장)
2 bunches of green onion
2 tsp sesame oil
1 tsp black pepper
handful of threaded dry pepper (shilgochu 실고추)
Soak ribs and brisket in cold water for 1 hour, changing water 2-3 times to get the blood out.
Put ribs and meat in a large pot with enough water to cover. When it starts boiling, after a couple of minutes, take out the meat and ribs and wash in clean water. Discard the boiled water.
Put meat back into the pot and add about 1 ½ gallons of water. Bring it to boil.
Peel the radish, cut leeks in half, slice ginger and slice garlic (save 1 clove and mince). Add everything into the pot, along with the rice wine. Return to a boil, and remove the radish when it is tender, after about ½ hour (test it with a chopstick). Let the radish cool.
When radish cools off, cut into bite sized, thin slices. Season it with 1 tbsp of soy sauce, some of the finely chopped green onion, minced garlic, sesame oil and black pepper.
Remove ribs after boiling about 1½ hrs, cook brisket for another 30-40 mins. When brisket is tender, take it out, and cut into bite size.
Strain the remaining soup and remove any leftover ingredients from the soup. Strain the soup stock through a sieve to get rid of fat. If you cook ahead time, you can put the stock in the refrigerator for a couple of hours or over night and it will be an effective way of getting rid of the hardened fat.
Fry egg white and yolk separately into thin crepes. Cut into thin string-like shapes.
Season the soup stock adding 2-3 tbsp of light soy sauce, and 1 tbsp salt. Put back ribs and seasoned brisket, seasoned radish and bring it to quick boil.
Add salt to taste and serve with chopped green onion, thin cut fried egg strips, and thin threaded hot pepper.