Ingredients

• 2 pounds beef short ribs
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 2 teaspoons sesame oil
• 1 teaspoon ground black pepper
• 1/2 Korean radish (mu), cut into 1-inch slices
• 1/2 onion
• 2 cloves garlic
• 1 slice fresh ginger
• 4 ounces Korean glass noodles (dangmyun)
• 2 scallions, sliced into 1-inch pieces
• 1 tablespoon cooked egg strips (optional)
• 1/2 teaspoon toasted sesame seeds (optional)

Instructions

1. Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.
2. Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.
3. Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger.
4. Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.
5. Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes.
6. Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.