1. Rub the soybeans with your fingers to remove the skins in the soaking bowl. Pour out the skins that rise to the top. Repeat this process to remove as many skins as possible. Drain the soybeans.

2. Add the ribs, onion, scallion, ginger, soup soy sauce and 4 cups of water to a large pot. Bring to a boil. Skim off the scum.

3. Reduce the heat to medium-low. Cover and cook for 30 minutes until the ribs are tender. Remove the onion, scallion and ginger from the pot.

4. Add the kimchi, juice from the kimchi and garlic to the pot. Bring to a boil. Reduce to medium heat and continue to cook for 5 minutes.

5. Blend the soaked beans with 2 cups of water until it becomes creamy.

6. Add the ground soybeans to the pot. Simmer, uncovered for 15 minutes until the soybean puree is cooked. Stir a few times in between.

7. Stir in the chopped scallions, salt and pepper.

8. Serve hot with multigrain rice.