Korean · Dinner
Beef and Radish Rib Soup
Korean beef short rib and radish soup simmered until the broth turns clear and savoury, built on bone-in short ribs, Korean radish, garlic and scallion. Seasoned lightly with soy sauce and sesame oil, it is served hot in its own broth alongside steamed rice as a warming everyday meal.
$7
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
451Calories
38.3gProtein
27.5gFat
9.8gCarbs
2.2gSugar
1.8gFiber
1375mgSodium
127mgChol
11.1gSat Fat
680mgPotassium
52mgCalcium
3.9mgIron
2.7mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
herb-salt
Instructions
1
Prep
Soak the beef short ribs in cold water for 20 minutes to draw out excess blood, then drain and rinse until water runs clear.
2
Boil
Place the ribs in a pot, cover with water, and bring to a boil over high heat for 5 minutes until grey scum rises to the surface.
3
Drain and rinse the ribs under cold running water, discarding the scum. Clean the pot and return ribs with 2 cups fresh water and smashed garlic.
4
Simmer
Bring to a boil over high heat, then reduce to low and simmer covered for 90 minutes until meat pulls easily from bone. Skim foam every 20 minutes for a clear broth.
5
Add the peeled, chunked radish and sliced scallion to the pot with soy sauce, sesame oil, salt and pepper. Simmer uncovered over medium-low heat for 20 minutes until radish is translucent.
6
Plate
Ladle the soup with ribs, radish and broth into a deep bowl, scatter extra scallion over the top, and add the warmed glass noodles if using.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz425g bone-in beef short ribs, cut for galbitang
- 7 oz200g Korean radish
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 4 cups960ml water
- 1 tsp1 tsp salt
- a pinch of black pepper
- 1/2 cup70g cooked glass noodles (dangmyeon), optional
