I would describe this version as follows: tender short rib soup with squash and noodles - Korean Style. The picture shows you the finish presentation. You will need to shop for:
1 1/2 lbs. beef short ribs, cut into big bite-size squares between the bones
2 cups water; have extra to add later
2 cups chicken broth
2 teaspoons coarse kosher salt
1 teaspoon white ground pepper
1 teaspoon white miso (optional)
4 bunches bean thread vermicelli
2 zucchini squash or 1 chayote squash, peeled, and then sliced into 1/2-inch thick half moons
3 eggs, beaten with a fork
4 spring onions or scallions, white and green parts chopped 1/4-inch thick (discard roots)
Please note that the authentic Kalbi Tang uses daikon radish instead of squash and no broth but more water. Like I mentioned above, I made this version in the winter. Especially during winter, I try to find all ingredients in one store. I still love going to Asian grocery store, but I know I will not come out with just daikon radish when I get in.
Use approximately 1.5 lbs of beef short rib, cut between bones into a size that fits your soup spoon or is comfortable to grip with your fingers or your chopsticks while eating. Season with 2 teaspoon kosher salt, 1 teaspoon ground white pepper, and if you like this: 1 teaspoon white miso. Add about two cups of chicken broth and two cups of water. This makes much tastier broth than adding just water.
I use my soup pot which is an enameled cast iron pot. Let the liquid boil on high heat, and then the meat will simmer on small heat, covered, until tender, at least 1 hour and up to three hours. It's really worth the time. If you don't want to wait, you may use a slow-cooker. Watch out for the liquid level. Add some more chicken broth when needed.
Let cool for 30 minutes. Skim the fat with either 8 sheets of paper towel or a soup spoon.