Beef short rib soup

Wash the short ribs.

Blanch the short ribs in boiling water for 10 minutes; the water turns brownish as blood comes out.

Peel the radish and cut into small cubes.

Wash the blanched ribs very clean, removing the floating fat.

Combine ribs, radish, onion and 12 cups water; boil over medium-high heat.

For the egg garnish, remove the white thread-like part of the egg, add a pinch of salt and mix.

Heat a pan, add vegetable oil and wipe it off; on really low heat pour in the egg, spread it thin, turn off the heat and turn it over about one minute later.

Cut the egg sheet into thin strips for garnish.

Cook the soup one hour on medium-high heat.

Then cook one more hour on medium heat, until the beef almost falls off the bone and the radish is very soft.

Remove the onion, squeezing it a little; for a big batch, cool and refrigerate overnight so the fat solidifies and can be lifted off.

For a small batch, filter the broth through cheesecloth; skim any remaining floating fat with a spoon.

Cut the radish into bite-size pieces; boil the soup again so it is served really hot.

Optionally add starch noodles to the bowl.

Spicy version: per bowl, two cloves minced garlic, green onion, two teaspoons hot pepper flakes, soy sauce and one teaspoon sesame oil, mixed in.

Serve with salt, lots of green onion and pepper, egg strips on top; add rice to the bowl if liked, with kimchi on the side.