Korean Beef Head Soup with Rice

Nine hundred grams beef head meat is first soaked in cold water for 1 hour, with the water changed once during that time. A fresh pot of water is brought to a boil, and the meat is blanched for 5 minutes. The meat is removed and rinsed, and the pot is washed before the broth begins. The cleaned meat returns to the pot with 3000 ml water, 250 g radish, 8 whole garlic cloves, and 1 green onion. Everything is brought to a strong boil while the foam rising to the surface is removed. The heat is then lowered to medium-low for a 2 hour 30 minute simmer. The meat should remain submerged; hot water can be added if the level falls too far. After cooking, the meat rests for 5 minutes before it is shredded along the grain or cut into serving slices. The broth is strained to remove the vegetables and remaining sediment. The meat goes back into the clear broth with 1 teaspoon salt and 0.5 teaspoon black pepper and simmers for another 10 minutes. Warm rice is placed in each bowl before the meat and piping-hot broth are ladled over it. Discarding the initial blanching water and cleaning the pot keeps the final broth clear, while the last simmer brings the sliced meat and seasoned broth back to the same temperature.