Galbitang (Beef Short Rib Soup)
A hearty, nourishing soup made with beef short ribs
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- about 3 pounds short ribs
- 1 pound Korean radish, mu (무)
- 1 medium onion
- 2 large scallion white parts
- 8 plump garlic cloves
- 3 thin ginger slices (1-inch rounds)
- 2 tablespoons soup soy sauce (Use 1 T if your soy sauce is dark)
- salt and pepper
- 3 ounces starch noodles - optional (dangmyeon, soaked in warm water for about 20 minutes)
- 1 teaspoon minced garlic
- 2 scallions (finely chopped)
- 4 abalone - optional (See note)
Instructions
- 1
Soak the ribs for 30 minutes in cold water. Drain.
- 2
Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
- 3
Drain the ribs. Wash the ribs under running water. Clean the pot.
- 4
Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
- 5
Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
- 6
Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 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.