Kom Tang (korean Beef Stock Soup)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/3 lbs boneless beef cubes
• 1 daikon radish, cut in half without top
• 1 large green onion
• 5 garlic cloves, minced
• 1/4 lb precooked chinese egg noodles
• salt & freshly ground black pepper, to taste

Recipe

• 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 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 add the meat, radish and garlic to the broth. bring back to a boil. add noodles to broth.
• 4 cut green onion into rings. check seasoning and garnish with green onions.