Ingredients

• 1 kg beef short ribs (5 cm pieces)
• 1 scallion
• 6 cloves garlic (30 g)
• 12 cups water (3 L)
• 300 g radish
• 4 tablespoons guk-ganjang (Korean soup soy sauce)
• 1 egg
• 1 scallion
• a little salt
• Soup-seasoning sauce for boiled ribs: 3 tablespoons guk-ganjang, 4 tablespoons chopped scallion, 1 tablespoon minced garlic, 1 tablespoon sesame oil, a little ground black pepper

Instructions

1. Soak the beef short ribs in cold water to remove the blood.
2. Cut the radish into 4 cm pieces.
3. Separate the egg white and yolk, season lightly with salt, and make thin yellow-and-white egg crepes over low heat; cut them into thin 5 cm strips.
4. Slice the scallion diagonally.
5. Mix the remaining ingredients with guk-ganjang to make the sauce for the boiled ribs.
6. In a pot, add the water, beef short ribs, scallion, and whole garlic cloves, then simmer over medium heat for about 30 minutes, skimming off foam and fat.
7. Boil the radish separately in boiling water over medium heat for 30 minutes, then remove it.
8. When the ribs are tender, cool them, remove any tough sinew or fat, score them diagonally at 1 cm intervals, and toss with the rib sauce.
9. Cut the radish into 4 × 2.5 × 2.5 cm pieces.
10. Add the seasoned ribs and radish to the skimmed broth and simmer over low heat for 30 minutes. Add guk-ganjang, minced garlic, and diagonally sliced scallion, simmer 5 minutes more, and season with salt.
11. Ladle into bowls and top with the sliced egg crepe.