A simple trio of beef ribs, daikon radish and leeks are simmered together to make a meaty stock. This stock is not only a base for several soups and hot pots, it is also a meal in itself. The beef ribs become tender after slow cooking and the vegetables imbued with rich flavors. Beef shanks and fresh brisket can also be used for this stock. As a rule of thumb, remember to check a stock for seasoning after you’ve added all the ingredients and the stock has finished cooking.