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Ingredients: •2 lb beef short ribs,•1/2 large Korea radish, cut into 1 inch slices,•4 oz sweet potato or glass noodles (dangmyun),•2 tsp sea salt (Kosher okay too),•2 scallions, sliced into 1 inch pieces,•2 egg strips (optional; garnish),•1/2 tsp toasted sesame seeds (optional; garnish),•3 tbsp soy sauce,•2 tsp sesame oil,•4 cloves garlic minced,•1 tsp ground pepper
Instructions:
- Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary.
- Mix sliced radish and add with the seasoning sauce.
- After soaking and rinsing the ribs, place in a large pot and cover with water until submerged.
- Add half onion, few garlic pieces, and a slice of ginger (this step is optional).
- Bring to a boil for about 15 minutes, removing any foam or scum that float to the top.
- Drain and rinse the ribs under cold water removing any impurities.
- Add new water just until ribs are submerged (more water can be added if desired).
- Bring to a boil, and then simmer over medium heat for 20 minutes.
- Add the radish and sauce mixture and cook for an additional 10 minutes.
- Lastly, add the vermicelli noodles and scallions and cook for another few minutes.
- Garnish with thinly cut egg strips and toasted sesame seeds.
- Serve with rice and other banchan (side dishes).
 – Eat With Your Eyes){kind=link}