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Ingredients
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Broth & Bones
Seasoning & Aromatics
Vegetables & Finish
Method
Broth & Bones
Blanch and clean ribs
Place short ribs in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil 5 minutes to remove impurities. Drain ribs and discard blanching water. Rinse ribs under cold water and scrub any scum from bones.
Simmer to make broth
Return cleaned ribs to the pot and add 10 cups fresh cold water, quartered onion, smashed garlic, smashed ginger, and the tied white parts of the green onions. Bring to a boil over high heat, then reduce to a low simmer. Skim any foam or fat from the surface for the first 20 minutes. Cover partially and simmer gently for 1 hour 30 minutes to 2 hours, until ribs are tender and meat is nearly falling from the bone.
Seasoning & Aromatics
Season the soup
After the ribs are tender, carefully remove ribs and set aside on a plate. Strain the broth through a fine-mesh sieve into a clean pot to remove onion, garlic and solids. Return strained broth to heat. Stir in 3 tablespoons light soy sauce, 1 tablespoon guk-ganjang (or extra soy), 2 tablespoons rice wine, 1.5 teaspoons coarse sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — soup should be savory and slightly salty but not overpowering.
Vegetables & Finish
Cook the vegetables
Add the radish chunks to the seasoned broth and simmer 10–15 minutes until slightly tender. Add the halved potato and mushrooms and simmer another 10–12 minutes until all vegetables are cooked through but not falling apart. If using soybean sprouts, add them in the last 3–4 minutes to preserve crunch.
Return ribs and finish
While vegetables cook, strip excess fat from the rib pieces if desired and cut larger pieces into serving-sized portions. Return the ribs to the pot and simmer 2–3 minutes to rewarm the meat and meld flavors. Stir in 1 teaspoon toasted sesame oil.
Garnish and serve
Ladle soup into bowls making sure each bowl gets short ribs, radish, potato, and mushrooms. Sprinkle with sliced green onion (whites into the pot earlier; greens reserved for garnish) and 1 teaspoon toasted sesame seeds. Serve hot with steamed rice and kimchi on the side.