Short Rib Soup - Galbitang

Method11 steps · about 2 hr 45 min

1. 1

   Step 1: Soak the short ribs in cold water for one hour to draw out blood, then drain. If skipping the soak, briefly blanch the ribs in boiling water and discard that liquid. Use fresh measured water for the soup in step 4.

   Cold-water soak, if using that route · 60 minUses 1.5 lb beef short ribs · Cold water for soaking, or water for the optional blanching route

2. 2

   Step 2: Prepare one whole yellow onion with skin on.

   Uses 1 yellow onion, skin on if desired

3. 3

   Step 3: Prepare the two thick ginger slices, chopped garlic (2 Tbsp), whole stock green onions (2) (or one Korean leek) and optional green onion roots. Reserve the chopped garlic for the final seasoning.

   Uses 2 thick slices ginger · 2 Tbsp chopped garlic (or 5–6 cloves, chopped) · 2 green onions for stock (or 1 Korean leek) · 3-4 dried or fresh green onion roots (optional)

4. 4

   Step 4: Add ribs, ginger, green onions, onion and green onion roots and 10 cups of water in a large stock pot and bring to boil on medium high heat.

   Uses Drained or blanched short ribs · Prepared whole stock onion · Ginger slices, stock green onions and optional roots · 10 cup water

5. 5

   Step 5: Once it starts to boil, lower heat to medium, skim off any brownish foam that accumulates on top. This is necessary if you want a clear soup. It also helps you skim off fat. Here's how much I ended up with after 3 or 4 times of removing foam from the soup.

   Uses Boiling short-rib soup

6. 6

   Step 6: SIMMER FOR 1 HOUR uncovered by lowering heat to medium low.

   Simmer ribs · 60 minUses Skimmed short-rib soup

7. 7

   Step 7: After simmering for 1 hour, add radish slices.

   Uses Soup simmered for one hour · 1/2 medium Korean radish, quartered and thinly sliced

8. 8

   Step 8: SIMMER for 20 MINUTES with radish added.

   Simmer with radish · 20 minUses Short-rib soup with radish

9. 9

   Step 9: Remove and discard the spent stock onion, ginger, stock green onions or leek, and optional roots. Keep the ribs and radish in the soup.

   Uses Soup with tender ribs and radish

10. 10

    Step 10: Season soup with guk ganjang (1 Tbsp), sea salt (1 1/2 tsp) and chopped garlic. Simmer for 10 more minutes.

    Simmer to finish · 10 minUses Soup with spent aromatics removed · 1 Tbsp guk ganjang (soy sauce for soup) · 1 1/2 tsp Sea Salt (Trader Joe's) · Reserved chopped garlic

11. 11

    Step 11: Serve soup with some freshly sliced green onions (2), black pepper (to taste). With a bowl of rice.

    Uses Seasoned short-rib soup · 2 green onions for garnish (or 1 Korean leek) · Black pepper for serving, to taste