Ingredients
300 g spinach, 300 g radish (cut into large chunks), 225 g Korean flat noodles, and 1200 g (about 2.6 lbs) beef bones.
Seasonings
1 scallion (finely chopped), 1/2 tablespoon minced garlic, 1/2 tablespoon sesame oil.
Instructions
1. Briefly blanch the beef bones in hot water, then rinse them under cold water. Simmer the bones with radish chunks and enough water for 4 hours, then strain to make beef bone broth, and season with salt to taste.
2. Wash the spinach, blanch in boiling water until cooked, let cool, then cut into small sections and arrange on a plate. Mix in minced garlic and sesame oil, toss well, and serve.
3. Cook the flat noodles in boiling water for 8 minutes, then drain and place in a large soup bowl. Top with chopped scallions, pour the boiling beef bone broth over the noodles, and serve with spinach on the side.