Short Rib Soup

Galbitang

Ingredients

• 2 lb Beef short ribs
• 1 cup Korean radish (chunked)
• 6 cloves Garlic (whole cloves)
• 2 stalks Green onion
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 10 cups Water
• 1 oz Glass noodles (optional) (optional)

Instructions

1. Soak the short ribs in cold water for 1 hour to draw out blood. Drain and rinse well.
2. Place the ribs in a large pot with 10 cups of water. Bring to a boil and skim off any foam and impurities that rise to the surface.
3. Add the garlic cloves and radish chunks. Reduce heat to low, cover, and simmer for 1 hour until the meat is tender and pulls easily from the bone.
4. If using glass noodles, soak them in warm water for 10 minutes, then add to the pot for the last 5 minutes of cooking.
5. Season with salt and black pepper to taste. Ladle into bowls and garnish with sliced green onion. Serve with rice.

From K-Kitchen — koreanhomecook.com