Korean Beef Short Rib Soup

Step 1

Place the beef short rib pieces in a colander and rinse under cold running water for 15 seconds, turning the pieces so water reaches all surfaces, to remove surface blood and impurities.

Step 2

Pat the beef pieces dry with a clean paper towel, pressing gently against each piece until no moisture remains.

Step 3

Pour 4 cups of water into a large pot and bring to a rolling boil over high heat, about 5 minutes; you'll see large bubbles rapidly breaking the surface.

Step 4

Carefully add the dried beef pieces to the boiling water and stir once with a wooden spoon to separate them.

Step 5

Return the water to a boil, then reduce the heat to medium-low so the liquid maintains a gentle simmer with occasional bubbles rising slowly.

Step 6

Add 2 tablespoons of soy sauce and stir for 10 seconds until the color is evenly distributed throughout the broth.

Step 7

Add the cubed daikon radish to the pot and stir once, then simmer uncovered for 12 minutes, until the radish is fork-tender and the beef is soft enough to pull apart easily.

Step 8

Taste a spoonful of broth and add a pinch of salt and pepper if needed, stirring gently to combine.

Step 9

Ladle the soup into two bowls, dividing the beef and radish equally and pouring the broth around them.

Step 10

Drizzle 1 tablespoon of sesame oil evenly over the surface of both bowls, then serve immediately while hot.