The Koreans are as nutty about beef as the British, Argentines, and Americans. They seem to be as mad over short ribs as I am. This is a traditional soup. My recipe borrows from The Flavors of Korea, by Marc and Kim Millon. I added the nontraditional tofu and noodles, which seem to slide in nicely.
As many Korean recipes are, this is mildly spicy. The warm aroma of the toasted sesame seeds helps the balance.</