Korean Beef Short Rib Soup — Galbitang Short Rib Soup
Korean clear short rib soup simmered with daikon, onion, and garlic until the broth runs clean, finished with glass noodles, scallion, and a few drops of soy at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 600g short ribs in cold water 10 minutes. Soak 60g glass noodles in warm water 10 minutes, drain. Cut 240g daikon into 2cm chunks. Halve 2 small onions. Smash 10 garlic cloves. Slice 20g ginger. Slice 2 spring onions thinly, keep 2 whole.
Blanch
Bring 1 litre water to a boil over high heat. Add drained ribs, boil 5 minutes until grey scum rises and meat surface turns opaque. Drain, rinse ribs thoroughly under cold water until clean.
Simmer 1
Place ribs in a heavy pot with 2.4 litres cold water, halved onions, smashed garlic, ginger slices, and whole spring onions. Bring to a boil over high, then reduce to low and simmer uncovered 50 minutes until meat yields easily to a fork.
Skim
Strain broth through a fine sieve into a clean pot, discarding aromatics. Return broth and ribs to pot. Skim excess fat from the surface with a spoon until clean.
Simmer 2
Add daikon chunks, simmer on medium-low 15 minutes until radish edges turn translucent. Add drained glass noodles, simmer 3 minutes until tender and slippery. Season with 1.5 tsp salt and 1 tsp black pepper.
Plate
Ladle soup into deep bowls. Drizzle 20ml soy sauce and 10ml sesame oil over top, scatter sliced spring onion to finish. Serve immediately.
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