Korean Specialty


Beef rib soup with glass noodles, eggs, leek, ginseng and jujubes. (individual)


It takes about five hours to cook the whole dish. Slits are made in the top of the inner bones with a sharp knife before the ribs are cut to make the flesh separate easily from the prepared beef rib. the ribs are also taken out of the pot and seasoned with minced scallions, garlic, and pepper powder, sesame oil, a mixture of sesame and salt, and soy sauce.


Preparation – container in salt & chili sauce, steamed rice