Kom Tang (Korean Beef Stock Soup)

1. 1

   In a large dutch oven, add 8 cups cold water, the beef cubes and the radish. Bring to a boil and then simmer for 1 hour until meat is very tender.

2. 2

   Remove meat and radish from the broth and skim off excess fat that has floated on the surface of the broth. Slice the meat into thin slices, cutting against the grain. Slice the radish into slices 1/4 inch thick.

3. 3

   Add the meat, radish and garlic to the broth. Bring back to a boil. Add noodles to broth.

4. 4

   Cut green onion into rings. Check seasoning and garnish with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.