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Korean Short Rib Soup (Galbitang)

The Soup
 1 ½ kg beef short ribs, membranes removed
 450 g Korean radish (mu) or daikon, peeled
 1 medium onion, quartered
 2 large scallion whites
 8 cloves garlic, peeled
 3 slices fresh ginger, about 1-inch rounds
 2 tbsp Korean soup soy sauce (guk ganjang) or light soy sauce
 Salt and freshly ground black pepper, to taste
 85 g Korean glass noodles (dangmyeon), soaked in warm water for 20 minutes (optional)
 2 scallions, finely chopped, for garnish
 2 eggs, yolks and whites separated, cooked into thin sheets, and julienned (optional garnish)
Prepare the Ribs
1

  1. Soak the short ribs in cold water for 30 minutes, changing the water once or twice to remove excess blood.

  2. Bring a large pot of water to a boil. Add the ribs and boil for 5 minutes to remove impurities.

  3. Drain and rinse the ribs under cold water. Clean the pot.

Make the Broth
2

  1. Return the cleaned ribs to the pot. Add 13–14 cups of water, radish, onion, scallion whites, garlic, and ginger.

  2. Bring to a boil over high heat. Skim off any foam.

  3. Reduce heat to medium and simmer, uncovered, for 30 minutes.​

Simmer Until Tender
3

  1. Remove the radish and set aside. Discard the other vegetables.

  2. Add 2 cups of water to the pot. Cover and simmer for about 1 hour, until the meat is tender.

Finalize the Soup
4

  1. Slice the cooked radish into thick bite-sized pieces and return to the pot.

  2. Add the soaked glass noodles (if using) and minced garlic. Simmer for another 5 minutes.

  3. Season with soup soy sauce, salt, and pepper to taste.

  4. Skim off any excess fat.

Serve
5

  1. Ladle the soup into bowls, ensuring each has a portion of ribs, radish, and noodles.

  2. Garnish with chopped scallions and julienned egg strips (if using).

  3. Serve hot with steamed rice and kimchi on the side.