SERVES 4
INGREDIENTS:
2 lb beef short ribs, cut into 2 in squares
12oz chinese white radish,peeled
1 tsp salt
3 1/20z dangmyun noodles
FOR THE SEASONING
3 tbsp soy sauce
1 tbsp chilli powder
2 oz spring onions (scallions) roughly chopped
1 tsp sesame oil
1 chili, finely sliced
ground black pepper
1. Soak the ribs in a bowl of cold water for 10 hours to drain the blood, changing the water halfway. drain the ribs and place in a large pan, cover with water and place over a high heat. Once the water has boiled remove the ribs, rinse them in cold water and set aside.
2. Cut the radish into 1/2 in cubes. Place the seasoning ingredients in a bowl and mix thoroughly.
3. Place the ribs in a large heavy pan and cover with 4 cups water. Cook over high heat for 20 minutes and add the radish and salt. Reduce the heat and cook for 7 minutes, then add the noodles and cook for 3 minutes more.
4. Ladle the soup into bowls and add a generous spoonful of the seasoning just before serving.
Posted under
This post was written by admin on December 11, 2010
