Instructions: Cut the beef ribs into 2"/5cm lengths and slash the meat through to the bonein several places. Wash well. Place in a pan and add 20 cups/5l water. Bring to a full boil, then lower the heat and simmer until the meat is tender.

Chop the white part of the leek finely, but cut the green leaf-stem of the leek into 2"/5cm strips.

Remove the beef ribs from the broth and mix well with the remaining ingredients (except garnish). Put the seasoned ribs back into the broth. Bring to a boil and add the green leek strips.

To serve, divide the ribs among 4 soup bowls, pour the broth over them and sprinkle with the prepared egg garnish.

Make the egg garnish:
Whisk 2 eggs thoroughly with enough water to fill 1/2 eggshell. Fry in very thin sheets on a well oiled pan, remove to a cutting board and cut into thin strips.

Han, Chung Hee. _For Your Health from Korea: Korean Cooking_

I bought this lovely book in the Chosun Hotel stationers in 1984 when I was teaching English in Seoul, and it has become a favorite of mine.

This recipe from the book is for a soup that is considered a favorite among Koreans, and is one of the few that is not so hot and spicy as to be off-putting to non-Chilliheads. I hope you enjoy it as much as I do

(even though I am a definite chillihead!):-)

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