Galbitang

Clear, comforting short-rib soup simmered with radish, garlic, and scallion.

Ingredients

• 2.2 lb beef short ribs for soup
• 1/2 Korean radish (mu)
• 6 cloves garlic
• 2 scallions
• 1 tbsp soup soy sauce
• to taste salt and pepper

Steps

1. Soak ribs 1–2 hours, blanch 10 minutes, and rinse clean.
2. Cover ribs with 3 L water plus garlic and scallion whites; bring to a boil.
3. Skim foam and simmer gently 90 minutes until broth is clear and meat tender.
4. Add thick radish half-moons and cook 20 minutes until translucent.
5. Season with soup soy and salt; add green scallion tops and a pinch of pepper.
6. Skim excess fat and serve hot with kimchi or kkakdugi.