Galbitang (Korean beef rib soup)

Ingredients

• 10 cup water
• 3 lb beef short rib
• 2 cup beef bone broth
• 2 cup korean radish
• 1 white onion
• 3 oz glass noodles
• 4 stalks green onions
• 8 cloves garlic
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Cut the beef short ribs into small bone-in pieces (about 2–3 inches each) and rinse them under cold running water. Optional: soak the ribs in cold water for 30 minutes to draw out excess blood and then drain. This helps yield a clearer broth.

2. 2

   Bring a large pot of water to a boil. Add the short ribs and boil for about 8–10 minutes, skimming off any foam or impurities that float to the surface. Drain the ribs and rinse under cold water, and discard the blanching liquid.

3. 3

   In a clean large pot, place the rinsed ribs and add fresh water (or beef bone broth if available) to cover by about an inch. Add the whole white onion (cut in half), several whole garlic cloves (or minced garlic if preferred), and the soy sauce. Bring to a boil over medium-high heat.

4. 4

   Once boiling, reduce heat to medium or medium-low and simmer, covered, for about 1 hour or until the ribs are tender and the broth is rich but still clear. During cooking, skim off any excess fat or foam for a cleaner soup.

5. 5

   After the ribs are tender, add the diced Korean radish and the green onions (white parts). Continue to simmer for an additional 20-30 minutes until the radish is soft and translucent. Season with salt and black pepper to taste.

6. 6

   If using glass (sweet potato) noodles, soak them briefly in warm water until just softened, then add them to the soup and cook for 2–3 minutes until heated through but still slightly chewy.

7. 7

   Garnish with the remaining green onion tops and serve hot — with steamed rice and kimchi on the side if you like. Enjoy!