Galbitang (Beef Short Rib Soup

• Meat

  • 3 lbs Short ribs

• Produce

  • 1 tsp Garlic
  • 3 Ginger, thin
  • 1 lb Korean radish
  • 1 Onion, medium
  • 8 Plump garlic cloves
  • 2 Scallions, large
  • 2 Scallions

• Condiments

  • 1 Soup soy sauce

• Pasta & Grains

  • 3 oz Starch noodles

• Baking & Spices

  • 1 Salt and pepper

Found on koreanbapsang.com

Description

Ingredients

• about 3 pounds short ribs
• 1 pound Korean radish
• 1 medium onion
• 2 large scallions
• 8 plump garlic cloves
• 3 thin ginger slices (1-inch rounds)
• soup soy sauce
• salt and pepper
• 3 ounces starch noodles (dangmyeon), soaked in warm water for 30 minutes
• 1 teaspoon minced garlic
• 2 scallions, finely chopped

Directions

• Soak the ribs for an hour or longer in cold water. Change the water half way through if you can. Drain. Bring a large pot of water to a boil. Drop the ribs in. Let it come back to a boil. This will take about 7 to 8 minutes. Drain the ribs. Wash the ribs under running water. Clean the pot. Return the ribs back to the pot. Add 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt. Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat. Reduce the heat to medium low. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables. Add 2 cups of hot water. Continue to boil, covered, for about an hour or an hour and a half until the meat is tender. Add 1 teaspoon of minced garlic and the noodles a few minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.