Beef short rib soup with radish (Galbi-tang)

1. Soak the short ribs in cold water for 1 hour (changing the water twice) to draw out the blood, then blanch in boiling water for 8 minutes, rinse and trim off excess fat.

2. Put the ribs in a clean pot with the 3 litres of water, the halved onion, the garlic and a piece of radish, and simmer gently for 1.5 hours, skimming.

3. Remove the onion and radish piece, add the jujubes and the rest of the radish cut into 3 cm squares, and cook for another 40 minutes until the meat is tender; skim the fat off the soup.

4. Meanwhile soak the glass noodles in lukewarm water for 30 minutes; fry the eggs into thin sheets and cut into strips.

5. Season the soup with soy sauce, salt and pepper, add the drained noodles and cook for 3-4 minutes.

6. Ladle the ribs, radish and noodles with the broth into deep bowls, top with egg strips and spring onion, and serve with rice.

Tip: Galbi-tang is a clear yet hearty soup – the secret is thorough soaking and carefully skimming the fat. If you cook it the day before and chill it, you can simply lift off the set fat. Dried dates can replace the jujubes.