Ingredients
Units
Scale
- 2 1/2 lbs beef short ribs, preferably cut into 1 1/2-inch thick pieces
- 1 1/2 lb Korean radish, moo, or daikon
- 1 bulb garlic
- 1 medium-size yellow onion
- thumb size ginger
- 3 to 6 green onions, plus more for garnish
- 15 cups cold water
- 5 oz Dangmyeon, Korean glass noodles (optional)
- 1/2 tsp light soy sauce
- 1/2 tsp fish sauce
- 1/2 to 1 tbsp sea salt
- extra salt and pepper to serve with
Instructions
- Blanch the Ribs
Bring a large pot of water to a boil. Add the beef short ribs and blanch for 10 minutes. This helps remove impurities and results in a cleaner broth.
- Prepare the Vegetables
While the ribs are blanching, thoroughly wash all your vegetables. Peel and trim the edges of the Korean radish. Cut the garlic bulb in half. Slice the ginger. Trim the ends of the onion, but leave the skin on—it helps with the color of the broth. Cut the green onions in half.
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Rinse and Set Aside the Ribs
Drain the blanched ribs and rinse them under cold water, gently wiping them clean. Set aside.
Quickly rinse your pot so you can reuse it for the broth.
- Make the Broth
In the now-clean pot, add the blanched ribs, all the prepared vegetables, and 15 cups of cold water.
Bring to a boil over high heat without a lid, skimming off any scum or fat as it rises.
(A fine skimmer works great for this step!)
- Simmer
Once it reaches a boil, reduce the heat to medium, cover, and simmer for 2 hours.
- Soak Glass Noodles
While the soup simmers, soak Korean glass noodles (dangmyeon) in warm water. They’ll soften as the soup cooks.
- Strain and Finish the Broth
After 2 hours, turn off the heat and remove all vegetables from the pot. Keep the radish, as you’ll be serving it in the soup. Discard the rest of the vegetables. Skim out any remaining small bits from the bottom of the pot to keep the broth clean.
- Season
Season the broth with soy sauce, fish sauce, and sea salt to taste.
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Prep Garnishes
Slice the cooked radish into bite-sized pieces and chop 1 to 2 green onions for garnish.
- Assemble and Serve
Bring the galbitang back to a boil. In a serving bowl, add the softened glass noodles and a few slices of radish.
Ladle the hot soup and short ribs into the bowl—the soup must be boiling hot so the noodles finish cooking properly.
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
