Short Rib Soup Rice
Galbitang Bap
Prep: 15 min | Cook: 60 min | Total: 75 min | Serves: 3
Ingredients
- 1 lb Beef short ribs
- 3 cups Cooked white rice
- 1 cup Korean radish (cubed)
- 4 cloves Garlic (minced)
- 2 stalks Green onion (sliced)
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- 8 cups Water
Instructions
- Soak the short ribs in cold water for 30 minutes to draw out excess blood. Drain and rinse. Place in a large pot with 8 cups of fresh water. Bring to a boil and skim the foam that rises to the surface for the first 5 minutes.
- Add the cubed radish and minced garlic to the pot. Reduce heat to medium-low and simmer for 45-50 minutes until the meat is fall-off-the-bone tender and the broth is milky white.
- Season with 1 teaspoon salt and ¼ teaspoon black pepper. Taste and adjust seasoning. The broth should be rich and beefy.
- Place 1 cup of cooked rice in each bowl. Ladle the galbitang broth with short ribs and radish over the rice. Garnish with sliced green onion. Serve hot.
From K-Kitchen — koreanhomecook.com