Warm Korean Beef Shank Janggukbap with Radish (3 Bowls)

Pat 200 g beef dry. Slice 200 g radish and divide 60 g green onion. Use properly prepared, cooked bracken and soybean sprouts.

Boil 1.5 L water with beef, half the scallion and 5 g kelp. Skim, remove kelp after about 10 minutes, then simmer 50–65 minutes until beef softens.

Remove cooked beef, cool slightly and shred or slice. Strain broth if needed and add a little water if reduced.

Briefly sauté beef, radish, bracken and sprouts in 10 mL sesame oil, then add 25 mL soup soy sauce and 15 g garlic.

Add broth and simmer about 20–25 minutes until radish softens. Add remaining scallion and pepper, boil briefly, and taste.

Divide 540 g hot rice among three bowls, top with hot soup and serve, checking that beef is thoroughly cooked.