Beef Short Rib Soup
Galbitang pairs tender bone-in short ribs with a clear broth. Blanch and rinse the ribs before simmering in fresh water. Thick ribs may need extra time to become tender.
Ingredients & seasoning
Main ingredients
- Bone-in beef short ribs800g
- Water1.8L, plus soaking and blanching water
- Korean radish200g
- Onion100g
- Garlic cloves20g
Seasoning
- Soup soy sauce1 tbsp
- Salt1/2 tsp
To finish
- Green onion20g
- Black pepper1/8 tsp
Method
- 01
Rinse ribs to remove bone fragments. Soak in cold water in the refrigerator for 30 minutes.
- 02
Blanch ribs in boiling water for 10 minutes. Discard the water and rinse the ribs and pot.
- 03
Add ribs, onion and garlic to 1.8L fresh water. Bring to a boil, skim foam and simmer on medium-low for 90 minutes.
- 04
Slice radish 1cm thick, add and simmer for 15 minutes. If the meat is still tough, add a little water and simmer longer.
- 05
When meat and radish are tender, add soup soy sauce, salt and green onion. Bring back to a simmer and finish with pepper.