Kalbitang (Korean Short Rib Soup)

1. In a large pot, add the short ribs and enough water to cover them completely. Bring to a boil to release any impurities (scum), then drain the water. Rinse the short ribs well under cold running water to remove any residue.

2. Cut the cleaned beef into bite-sized pieces, separating from the bone. Slice the daikon radish into 1/2-inch thick half-moons. Halve the onion and cut the leek into large sections.

3. In a clean pot, add 8 1/2 cups of water and the beef from step 2. Bring to a boil, skimming off any foam or impurities. Once the broth is clear, add the onion, leek, garlic, ginger, and A (soy sauce, salt, cooking sake).

4. Let the mixture simmer for 40 minutes. Add the daikon radish and continue simmering. Skim any foam or fat from the surface as it cooks. Once the daikon is tender, remove it from the soup.

5. After 40 minutes, remove the beef and daikon from the pot. Strain the soup through a fine-mesh strainer to remove any solids. Adjust the volume of the soup by adding water to make 6 1/3 cups (1500 mL).

6. Return the beef, daikon radish, and strained soup to the pot. Add the kombu dashi powder (Hondashi) and simmer for another 10 minutes. Add the rehydrated glass noodles and cook until they are tender. Adjust seasoning with salt and pepper as needed.

7. Serve the soup in bowls. Garnish with the thinly shredded egg (kinshi tamago), fresh chili peppers, and green onions. Enjoy!