Galbitang (Korean Beef Short Rib Soup)

By Seonkyoung Longest · 120 min

Ingredients

Instructions

1. Blanch the short ribs in boiling water for 10 minutes, then drain, rinse under cold water and wipe clean. Rinse the pot.
2. Peel and trim the radish, cut the garlic bulb in half, slice the ginger, trim the onion ends but keep the skin, and halve the green onions.
3. Put the ribs, the prepared vegetables and 15 cups of cold water into the pot. Bring to a boil over high heat uncovered, skimming off scum and fat.
4. Once boiling, reduce to medium, cover and simmer for 2 hours.
5. Meanwhile, soak the glass noodles in warm water until softened, if using.
6. After 2 hours, turn off the heat and remove the vegetables, keeping the radish and discarding the rest. Skim any bits from the bottom.
7. Season the broth with 1/2 teaspoon light soy sauce, 1/2 teaspoon fish sauce and 1/2 to 1 tablespoon sea salt to taste.
8. Slice the cooked radish into bite-sized pieces and chop 1 to 2 green onions for garnish.
9. Bring the soup back to a boil. Put the softened noodles and some radish slices in each bowl, then ladle in the boiling soup and ribs.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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GarlicOnionGingerScallionRadishBeef ribGlass noodle