GALBITANG (KOREAN BEEF SHORT RIB SOUP)

Galbitang (Korean Beef Short Rib Soup) image

We made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (mu), and glass noodles (dangmyun). Serve with rice and other banchan (side dishes).

Provided by mykoreaneats

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 2h17m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds beef short ribs
3 tablespoons soy sauce
4 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon ground black pepper
½ Korean radish (mu), cut into 1-inch slices
½ onion
2 cloves garlic
1 slice fresh ginger
4 ounces Korean glass noodles (dangmyun)
2 scallions, sliced into 1-inch pieces
1 tablespoon cooked egg strips
½ teaspoon toasted sesame seeds

Steps:

Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.
Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.
Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger.
Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.
Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes.
Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.

Nutrition Facts : Calories 610.2 calories, Carbohydrate 23.8 g, Cholesterol 105 mg, Fat 45.1 g, Fiber 1.8 g, Protein 25.5 g, SaturatedFat 18.2 g, Sodium 912.1 mg, Sugar 2.7 g