Galbitang (Beef Short Rib Soup)
A hearty, nourishing soup made with beef short ribs
Servings: 4
Ingredients
- 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
- Soak the ribs for 30 minutes in cold water. Drain.
- 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.
- 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.
- Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
- 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.
Notes
If using abalone, clean them well, and add to the soup 7 to 8 minutes before turning the heat off at the end of cooking. See my abalone porridge to learn how to clean them.