Galbitang (Korean Short Rib Soup)
Savory soup made from slow cooked short ribs and vegetables and served with glass noodles and scallions
Ingredients
- 1 1/2 lbs daikon radish peeled and cut into large chunks
- 6 garlic cloves peeled
- 1 yellow onion peeled and cut in half
- 3 inch piece fresh ginger peeled or cleaned and cut into large chunks
- 6 scallions
- 15 cups water
- 3 lbs bone in beef short ribs
- sweet potato noodles prepared according to the package
- 1 tsp light soy or more to taste
- 1 tsp fish sauce or more to taste
- 2 tsp salt or more to taste
- black pepper to taste
- scallions for serving, sliced
Instructions
- Bring a large soup pot of water to a boil. Add the short ribs and simmer for 10 minutes. This helps remove the proteins so you get a clear broth at the end.
- Drain and rinse the ribs. Prepare the soup veggies. Add the vegetables, short ribs, and 15 cups of water to the pot and bring to a boil. Reduce to a simmer and season with salt and pepper. Simmer for 2.5 hours or so until the meat is tender and falling off the bones.
- Remove everything from the broth and strain it through a fine mesh strainer, skimming off the excess fat after straining. Discard the vegetables other than the daikon. Slice the daikon and reserve for adding back to the soup. Pick the meat off the bones and remove any chunks of fat.
- Cook the noodles according to the package and distribute into bowls. Season the broth with fish sauce, soy sauce, and more salt if needed. Return the meat and daikon to the pot and bring back to a simmer, tasting the broth and adjusting. Pour over the noodles, distributing the radish and meat and top with sliced scallions.
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