Cut the beef ribs into large square pieces and marinate with 1 teaspoon minced garlic, 1 tablespoon fish sauce, and 1 tablespoon mushroom seasoning.

I usually use Mr. Kim's kimchi, which has a moderately spicy and sour taste. Add 1 tablespoon of oil to a pot, stir-fry the kimchi, then add the beef. Keep the heat slightly high, stir well to sear the meat, then add 1 bowl of water and the water from 1 coconut.

Once it boils, reduce the heat to low (3/9) and simmer until the beef is tender, about 2 hours. If cooking beef cartilage ribs, they need to be kept in a thermal pot for 12 hours to become tender.

Peel the potatoes; cut large ones in half, leave small ones whole. Once the beef is tender, adjust the seasoning to taste (a bit savory), then add the potatoes and simmer together for about 10 minutes until the potatoes are soft. Turn off the heat and cover. When ready to eat, bring to a boil again and serve. Handle the potatoes gently to avoid breaking them.

Serve with sticky white rice or instant noodles. For a lighter option, try it with rice vermicelli ;)