This restorative dish is open to interpretation. If you come
across interesting pickles or noodles in your local Asian grocer,
feel free to add or subtract ingredients to taste.
2 kgbeef short ribs, cut into 2-rib portions70 gm(about 15cm piece) ginger, thinly sliced4spring onions, trimmed, plus 2 extra, thinly sliced, to serve3star anise1 piececassia bark720 gmfresh egg noodles400 gmcabbage kimchi (see note)200 gmbean sprouts, trimmed
Place ribs in a large saucepan, cover with cold water and bring to the boil over high heat, drain and discard water. Return to pan, cover with 5 litres cold water, add ginger, spring onion, star anise and cassia bark. Bring to the simmer over low heat and cook until beef is tender (3-3½ hours).
Remove ribs with a slotted spoon and set aside. Strain broth through a fine sieve into a clean saucepan (discard solids), season to taste with sea salt, keep warm.
Cook noodles in boiling salted water until tender (3-4 minutes), drain and divide among bowls. Add ribs and kimchi, top with broth and serve scattered with bean sprouts and extra spring onion.