Directions

To Prep

1. Put short ribs into a large bowl filled with cold water to ensure that the ribs are completely covered. Leave to soak for about ½-2 hrs in the fridge. Discard water and wash the ribs.
2. To Cook
3. Add in sweet potato noodles to a pot of boiling water and cook for about 30 mins or until the noodles are al dente. Pour into a colander, rinse with cold water, drain well and set aside.
4. Heat oil in pan, pour in eggs to make a thin omelette. Remove and slice thinly. Set aside.
5. Fill a large stockpot with 6 cups of water. Bring the water to a boil. Add in the ribs and bring the water back to a boil. Boil ribs for about 5 mins.
6. Drain the ribs into a colander and discard the water. Wash the ribs thoroughly.
7. Fill the stockpot with 12 cups of cold water and add in ribs. Bring the pot to a boil. Skim off any impurities that float to the top.
8. Add in the large Korean radish, onion, garlic, ginger and 1 whole spring onion.
9. Simmer gently, covered, for at least 2-2½ hrs. Continue to skim a few more times during cooking. Add in sliced radish and salt at the last 30 mins of cooking.
10. Ladle soup and rib pieces into individual bowls. Add in 1 tbsp green onions and ⅛ cup of warmed cooked noodles into each bowl. Top with omelette and sprinkle generously with pepper and salt for seasoning.
11. Serve hot with rice and kimchi.