Jeotgukgalbi

Blanch the ribs, rinse them clean, and start a fresh pot with water, garlic, and rice wine.

Simmer until the ribs are tender and the broth turns clear and savory.

Add radish, napa cabbage, and tofu, cooking until the vegetables soften.

Season carefully with salted shrimp instead of heavy soy sauce so the broth stays pale.

Serve in a hot stone bowl with green onion, pepper, and red pepper threads.