Step by step

Method

4 steps

1. 1

   Rinse 2–2½ pounds bone-in English short ribs (or flanken cut into chunks). Put in a pot, cover with water, bring to a boil 5 minutes, then drain and rinse the ribs and pot — this cleans the scum for a clearer broth.

2. 2

   Return ribs to the pot with 8–10 cups fresh water, 1 onion (halved), 6 smashed garlic cloves, a knob of ginger, and optional dried kelp for 10 minutes (pull kelp so it doesn't get slimy). Simmer gently 1½–2 hours until the meat is tender and nearly falling from the bone. Skim foam early.

3. 3

   Add daikon or potato chunks and carrot in the last 25–30 minutes. Season with 2–3 tablespoons soy sauce and salt to taste — broth should be clean, beefy, and lightly soy-savory, not muddy.

4. 4

   Pull bones if you want, slice the meat, and ladle into bowls with the vegetables and broth. Top with green onion and black pepper. Serve with rice and kimchi. You want a clear-ish golden broth and soft short-rib meat that slides off with a spoon.