Korean Beef Soup from Soup: A Way of Life by Barbara Kafka

Name: Korean Beef Soup from Soup: A Way of Life by Barbara Kafka
Ingredients: Kosher salt, to taste; 2 tablespoons vegetable oil; 3 pounds (1.4 kg) beef short ribs, cut across into 2-inch (5-cm) pieces by the butcher and scored deeply to the bone on the diagonal; 2 teaspoons vegetable oil, optional; Two ¼- pound (120- g) pieces firm silken tofu, cut into ¼-inch (.5-cm) cubes; 2 eggs, lightly beaten, optional; ½ pound (225 g) thin rice stick noodles; 10 medium cloves garlic, smashed, peeled, and finely chopped; 2 tablespoons toasted sesame oil; ¼ cup (65 ml) soy sauce; ¼ cup (30 g) very finely chopped peeled ginger; 4 scallions, trimmed and thinly sliced across; 6 medium cloves garlic, smashed, peeled, and finely chopped; 3 tablespoons Basic Chicken Stock, liquid from the soup, or water; ¼ cup (65 ml) toasted sesame oil; Lots of freshly ground black pepper; 1 tablespoon (7 g) very finely chopped peeled ginger; ½ cup (125 ml) soy sauce; 8 medium scallions, trimmed and thinly sliced across; 2 tablespoons sesame seeds, toasted (see Note)

app.ckbk.com

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 Kore...

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Stockpot
Stove
Skillet
Cutting board
Chef's knife
Measuring spoon
Ladle
Serving bowl
Spoon
Colander

Ingredients

Kosher salt, to taste
2 tablespoons vegetable oil
3 pounds (1.4 kg) beef short ribs, cut across into 2-inch (5-cm) pieces by the butcher and scored deeply to the bone on the diagonal
2 teaspoons vegetable oil, optional
Two ¼- pound (120- g) pieces firm silken tofu, cut into ¼-inch (.5-cm) cubes
2 eggs, lightly beaten, optional
½ pound (225 g) thin rice stick noodles
10 medium cloves garlic, smashed, peeled, and finely chopped
2 tablespoons toasted sesame oil
¼ cup (65 ml) soy sauce
¼ cup (30 g) very finely chopped peeled ginger
4 scallions, trimmed and thinly sliced across
6 medium cloves garlic, smashed, peeled, and finely chopped
3 tablespoons Basic Chicken Stock, liquid from the soup, or water
¼ cup (65 ml) toasted sesame oil
Lots of freshly ground black pepper
1 tablespoon (7 g) very finely chopped peeled ginger
½ cup (125 ml) soy sauce
8 medium scallions, trimmed and thinly sliced across
2 tablespoons sesame seeds, toasted (see Note)