Name: Beef Rib Soup (Kalbi Guk)
Yield: Serves 8
Cuisine: Korean
Ingredients: Pinch of sea salt or kosher salt and fresh ground black pepper; 1 daikon radish (about 1 lb/500 g), cut into 8 chunks; 2 leeks, rinsed and split down the middle; 10 beef back ribs; 9 cups (2 liters) water; Korean coarse red pepper flakes, for sprinkling; ¼ cup (65 ml) Soy Scallion Dipping Sauce

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

The method for making this soup is the same used for Beef Stock. Traditionally it is served with long tapered stainless steel chopsticks and a long handled spoon. You peel down the soft meat from the rib bone and dip it, along with the vegetables, into a dipping sauce.

Ingredients

9 cups (2 liters) water
10 beef back ribs
1

Asia
Korea
Soup

Method

In a large pot, combine the water and the ribs. Bring to a boil. Skim the foam from the soup. Reduce the heat and simmer for 1 hour, periodically skimming any remaining foam.

Add the daikon and leek and simmer over low heat for 30 minutes.

Remove the ribs, daikon and leeks from the soup. Cut the leeks in half.

Add the salt and black pepper to the soup.

Place the

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