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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).

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Recipe Summary

cook:
57 mins
additional:
1 hr
total:
2 hrs 17 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

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

Cook's Note:

Step 3 is optional.

Nutrition Facts

610 calories; protein 25.5g; carbohydrates 23.8g; fat 45.1g; cholesterol 105mg; sodium 912.1mg. Full Nutrition
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