Galbitang (Beef Short Rib Soup)

In a large, clean pot, combine the washed ribs, radish blocks, whole onion, garlic, ginger, and 12 cups of water. Bring to a boil over high heat.

Reduce the heat to medium-low, cover, and simmer for 1.5 to 2 hours until the meat is tender enough to easily pull away from the bone. Skim any fat from the surface occasionally.

Remove all solids from the pot. Discard the onion, garlic, and ginger. Slice the cooked radish into bite-sized squares and return them to the clear broth along with the ribs.

Season the broth with soup soy sauce, adding salt to taste. Bring back to a gentle simmer.

Place a small handful of soaked glass noodles into each serving bowl. Ladle the boiling hot soup, ribs, and radish directly over the noodles to cook them. Top generously with chopped scallions.