Korean Clear Beef Short-Rib Soup (Galbitang), 4 Servings

Soak 1.36 kg short ribs in cold water in the refrigerator for 30 minutes, then drain. Do not splash-rinse raw meat in the sink; separate utensils.

Bring about 8 cups water to a boil, add ribs and blanch 2–3 minutes after the water returns to a boil, then discard that water.

Carefully remove clinging scum from the blanched ribs and clean the pot. Wash hands and surfaces after handling the ribs to prevent cross-contamination.

Return ribs to the pot with 13–14 cups water, 450 g radish, one onion, the white parts of two scallions, eight garlic cloves and three ginger slices.

Add 2 tbsp soup soy sauce (or start with 1 tbsp if dark) and 1 tsp salt, bring to a boil and cook uncovered on high for about 30 minutes.

Reduce to medium, remove and reserve the radish. Discard onion, scallion whites, whole garlic and ginger.

Add 2 cups water, cover and simmer over medium heat for about one hour or until ribs are thoroughly cooked and tender; continue if needed.

Cut reserved radish into bite-size pieces, return it with 1 tsp minced garlic. If using 85 g glass noodles, soak for 20 minutes then add 3–4 minutes before finishing, until cooked.

Bring to a final boil, adjust salt and pepper, skim fat and garnish with chopped scallion in four bowls. Chill leftovers within two hours, eat within 3–4 days or freeze, and reheat to 74°C.