Galbitang (Beef Short Rib Soup)

Ingredients

Directions

1. 1
   

   Thaw the ribs in the fridge, then soak in cold water for about 3 hours to draw out the blood. Blanch the ribs for 5 minutes in boiling water with 1/2 cup of soju, then rinse well under running water.

2. 2
   

   In a large pot, combine the blanched ribs, 2 chunks of radish, 1 stalk of green onion, 1 onion, 12 garlic cloves, 1 tbsp peppercorns, the anchovy-kelp stock pack, and the herb pack. Add 4L of water, bring to a boil, then reduce to medium-low and simmer for 1 hour.

3. 3
   

   Separate the broth from the solids. Set the radish aside, keep the meat and broth, and discard the rest. Let the broth cool to remove the fat.

4. 4
   

   Chill the broth in the fridge for about 5 hours until the fat solidifies white on top. Skim off the hardened fat.

5. 5
   

   Cut the reserved radish into thick squares, and soak the glass noodles in cold water for 30 minutes, then drain.

6. 6
   

   In a pot, add the ribs, sliced radish, defatted broth, and soaked noodles, then season with 1 tbsp minced garlic, 3 tbsp soup soy sauce, 2 tbsp anchovy fish sauce, 1 tbsp salt, and a little ground pepper. Boil over high heat, reduce to medium for 5-7 minutes, then add 1/2 stalk of chopped green onion and bring to one more boil. Adjust salt to taste.