Clear Beef Short Rib Soup with Radish and Noodles

Soak the beef short ribs in cold water for at least 30 minutes, changing the water once or twice, to draw out excess blood. Drain well.

Place the drained ribs in a large pot, cover with fresh water, and bring to a rolling boil over high heat. Boil for 5-7 minutes, skimming any foam that rises. This process helps remove impurities for a clear broth.

Drain the ribs and discard the water. Rinse the ribs thoroughly under cold running water, scrubbing off any remaining scum. Wash the pot clean.

Return the clean ribs to the pot. Add 3 liters of fresh water, peeled garlic cloves, and a thumb-sized piece of ginger. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Skim any fat or foam from the surface periodically.

Peel and cut the Korean radish into thick, half-moon slices. Add the radish to the simmering soup and continue to cook for another 1 hour, or until the ribs are very tender and the radish is translucent.

While the soup is simmering, soak the glass noodles in warm water for 15-20 minutes until softened, then drain. Alternatively, boil them in separate water for 5 minutes until tender, then drain and rinse with cold water to prevent sticking.

Remove the garlic and ginger from the soup. Season the broth with soy sauce, salt, and black pepper to taste. Slice green onions for garnish.

To serve, place a portion of glass noodles in a bowl, top with tender short ribs and radish. Ladle hot broth over everything and garnish generously with sliced green onions.