Pour 16 cups water into a large pot and add in the cut up beef short rib pieces, chopped onion, 4-5 slices ginger, soybean paste, dried chili pepper, shiitake mushrooms and boil on medium-high heat for 1 hour.
2
Make sauce by mixing minced garlic, hot pepper flakes, hot pepper paste, cooking wine, perilla seeds powder, and fish sauce.
3
Wash and cut all the vegetables (napa cabbage, potatoes, soybean sprouts, and asian chives).
4
After 1 hour, take the hot chili pepper and shiitake mushrooms out and cut mushrooms into bite size pieces.
5
Then, add in the vegetables, sauce, and sliced up mushrooms into the soup and let it cook for another 30 minutes.
6
After 30 minutes, transfer soup into serving bowls and serve with chopped green onion and black pepper on top.
