Galbitang (Korean Beef Short Rib Soup)

We made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (mu), and glass noodles (dangmyun). Serve with rice and other banchan (side dishes).

• Preparation Time: 20 mins
• Cooking Time: 57 mins
• Total Time: 1 hr 17 mins
• Calories: 610 Calories

Ingredients

• 2 cloves garlic
• 1 teaspoon ground black pepper
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• ½ onion
• ½ teaspoon toasted sesame seeds (Optional)
• 2 pounds beef short ribs
• ½ Korean radish (mu), cut into 1-inch slices
• 1 slice fresh ginger
• 4 ounces Korean glass noodles (dangmyun)
• 2 scallions, sliced into 1-inch pieces
• 1 tablespoon cooked egg strips (Optional)

Recipe Instructions

Step 1

Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.

Step 2

Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.

Step 3

Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger.

Step 4

Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.

Step 5

Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes.

Step 6

Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.