The Best Recipes Galbitang (Korean Beef Short Rib Soup)

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Galbitang (Korean Beef Short Rib Soup)

"We made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (mu), and glass noodles (dangmyun). Serve with rice and other banchan (side dishes)."

Ingredients :

• 2 pounds beef short ribs
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 2 teaspoons sesame oil
• 1 teaspoon ground black pepper
• 1/2 Korean radish (mu), cut into 1-inch slices
• 1/2 onion
• 2 cloves garlic
• 1 slice fresh ginger
• 4 ounces Korean glass noodles (dangmyun)
• 2 scallions, sliced into 1-inch pieces
• 1 tablespoon cooked egg strips (optional)
• 1/2 teaspoon toasted sesame seeds (optional)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H17M

• Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.
• Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.
• Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger.
• Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.
• Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes.
• Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.

Notes :

• Step 3 is optional.

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