A rich beef broth infused with ginger, star anise and cinnamon is the base of this hearty soup. Kimchi gives the dish a bold flavour. If the combination seems too unusual, simply season the broth the way you usually do.
Put the ribs in a pot, cover with cold water and bring to the boil over a high heat. Drain the water, rinse the pot, return the ribs to it and pour in 5 litres of cold water. Add the ginger, onion, st…
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