← Nouns Cooking · Korean

Ingredients

• 1.2 kg beef short ribs (English cut), excess fat trimmed
• 2.5 l Water
• 400 g Korean radish or daikon, cut into 2 big chunks
• 1 Onion, halved
• 2 spring onion whites or 1 small leek
• 8 cloves Garlic
• 3 slices Ginger
• 2 tbsp soup soy sauce
• 1 tsp minced garlic
• salt and black pepper, to taste
• 80 g Glass (sweet potato) noodles, soaked in warm water for 20 min (optional)
• 2 Spring onion, finely chopped

Method

1. Soak the ribs in cold water for 1 hour to draw out the blood, then drain.
2. Boil the ribs in fresh water for 5 min, drain and rinse each one clean. Wash the pot.
3. Put the ribs back with the 2.5 l water, radish, onion, leek, whole garlic and ginger. Bring to the boil, then cover partly and simmer gently for 1 hour 30 min, until the meat is very tender.
4. Lift out the radish and slice it thinly. Discard the other vegetables and skim as much fat off the broth as you can.
5. Return the radish, season the soup with soy sauce, minced garlic, salt and pepper, and add the noodles. Simmer for 5 min.
6. Serve each bowl with a couple of ribs and plenty of chopped spring onion, with rice and kimchi.

Tips

• For a really clean broth, chill it overnight and lift off the set fat in one piece.
• Korean restaurants often finish galbitang with a beaten egg ribbon or slices of egg omelette.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari