Galbitang (Beef Short Rib Soup)
A nourishing and clear soup made by slowly simmering beef short ribs with daikon radish, onions, and garlic.
Contains common allergens
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Instructions
- 1
Soak the beef short ribs in cold water for 1 hour to remove blood, changing the water once. Drain, then boil the ribs in fresh water for 10 minutes. Drain again and wash each rib meticulously under cold water.
- 2
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.
- 3
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.
- 4
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.
- 5
Season the broth with soup soy sauce, adding salt to taste. Bring back to a gentle simmer.
- 6
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.
Plan it in Listahan
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