Korean Short Rib and Octopus Soup

Soak 700 g beef short ribs in cold water for 1 hour.

Change the water twice during soaking, and continue until the water looks much paler so the finished broth tastes cleaner.

Put the ribs into boiling water and blanch over high heat for 5 minutes.

Drain them, rinse under cold water, and rub away scum from the bone edges and surface.

Add 2.2 L water, the ribs, 220 g Korean radish, 8 garlic cloves, and the green onion to a pot.

Bring to a boil over high heat, then skim off foam as it rises.

When the broth looks clearer, reduce to medium-low heat and simmer for 60 minutes.

The ribs should yield easily to chopsticks, and the radish should look slightly translucent.

Clean 2 small octopuses, remove the innards, and cut into bite-size pieces.

Add them to the broth over medium heat and cook only 2 to 3 minutes to prevent a rubbery texture.

When the octopus turns opaque and curls with a springy feel, season with 1 tablespoon soup soy sauce.

Bring the soup to one brief boil, then turn off the heat when the green onion aroma comes through.