Galbitang Korean Beef Short Rib Soup

Name: Galbitang Korean Beef Short Rib Soup
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 6 servings
Ingredients: 3 lb bone-in beef short ribs, English cut, soaked 30 minutes; 1 lb daikon radish, peeled, cut into 1-inch chunks; 1 yellow onion, halved; 10 cloves garlic, peeled; 2-inch piece fresh ginger, sliced; 3 tbsp soy sauce, soup soy sauce if available; 3 oz sweet potato glass noodles, soaked in warm water; 2 eggs, beaten; 4 scallions, sliced; to taste kosher salt; to taste black pepper

Bone-in short ribs simmered slowly with daikon and garlic into a clear, deeply beefy broth, finished with glass noodles, egg ribbons and plenty of scallions.

4.8 214 cooks rated this

Prep: 45 min
Cook: 3 hr
Serves: 6
Level: Hard

Free recipe Jump to method

Galbitang was once served at weddings and big family gatherings, a soup that showed off how much good beef the host could afford. The broth should be clear, so the first step is a hard blanch to pull out blood and scum before the real simmer begins. After that, patience does the work. Chill the broth overnight if you can; the fat sets into a disk you can lift off, leaving a clean, rich soup. Season each bowl at the table with salt and pepper.

Ingredients

Serves 6

Method

Cover the soaked ribs with cold water in a large pot, bring to a rolling boil and cook 8 minutes. Drain, rinse each rib under running water and scrub the pot.
Done
Return the ribs to the clean pot with 14 cups of water, the onion, garlic and ginger. Bring to a boil, then lower to a bare simmer and cook uncovered for 2 hours, skimming every 20 minutes.
Done
Add the daikon and simmer another 45 minutes, until a skewer slides through the radish and the rib meat pulls easily from the bone.
Done
Lift out and discard the onion and ginger. Skim off as much fat as possible, or refrigerate overnight and remove the solid fat cap.
Done
Season the broth with the soy sauce and salt to taste. Add the drained glass noodles and simmer 3 minutes.
Done
Meanwhile, cook the beaten eggs as a thin omelet in a nonstick pan over medium-low heat, roll it up and slice into thin ribbons.
Done
Ladle ribs, daikon, noodles and broth into deep bowls and top with egg ribbons, scallions and black pepper.
Done

Two metal ladles tossing noodles and vegetables in a black wok — Tossing noodles fast in a hot wok

Row of meat skewers grilling over leaping flames on a small grill — Skewers catching flame on a tabletop grill

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