My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.

Sunday, March 2, 2008


Serve 4-6
Preparation time: 20 minutes
Cooking time: 35 minutes

This rich beef rib soup (kalbi tang) forgoes the bold spices in many Korean dishes and has a smooth, almost milky texture, making it the perfect comfort food on a chilly day.

3 litters water
1 kg beef ribs, cut into bite-sized lengths
4 cloves garlic, minced
2 ½ tbsp soy sauce
1 tbsp sesame oil
1 tsp ground white pepper
150 g daikon radish, peeled and cubed
2 spring onions, cut into short lengths

1. In a stockpot, bring the water to a boil over high heat. Add the beef ribs and cook for about 5 minutes. Remove from the heat and drain all the water from the ribs. Add the same amount of fresh water to the pot and return to a boil. Reduce the heat to medium and simmer uncovered for about 20 minutes, then remove from the heat and set aside.
2. Combine the garlic, soy sauce, sesame oil and pepper in a large bowl and mix until well coated.

3. Return the seasoned ribs to the pot and add the radish cubes and spring onion. Bring the soup to a boil over high heat, then reduce the heat to a medium and simmer covered for about 10 minutes. Serve hot in individual serving bowls.

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