Galbitang (Beef Short Rib Soup)

Method6 steps · about 2 hr

1. 1

   Step 1: Soak the beef short ribs (about 3 lb) in cold water for 30 minutes, then drain. If using the optional starch noodles (3 ounces), soak them separately in warm water for about 20 minutes and drain; reserve for the end of cooking.

   Soak ribs · 30 minUses about 3 lb beef short ribs · cold water as needed for soaking and rinsing the ribs · 3 ounces starch noodles - optional (dangmyeon, soaked in warm water for about 20 minutes) · warm water as needed for optional noodle soaking

   
2. 2

   Step 2: Fill a large pot with enough water (about 8 cups) to cover the ribs, about 8 cups. Bring to a boil and add the drained ribs. When the water returns to a boil, boil for 2–3 minutes.

   Parboil after water returns to a boil · 3 minUses drained soaked ribs · about 8 cups water, enough to cover the ribs for parboiling

   
3. 3

   Step 3: Drain and discard the parboiling water. Rinse the ribs under running water and clean the pot.

   Uses parboiled ribs · cold water as needed for soaking and rinsing the ribs

   
4. 4

   Step 4: Return the rinsed ribs to the clean pot. Add 13–14 cups water, the radish, onion (1 medium), whole garlic (8) cloves, ginger (3) slices and scallion whites. Add 2 Tbsp soup soy sauce (use 1 Tbsp if your soy sauce is dark) and 1 tsp salt. Bring to a boil and boil uncovered over high heat for 30 minutes.

   Boil broth uncovered · 30 minUses rinsed ribs · 13–14 cups water for the broth · 1 pound Korean radish, mu (무) · 1 medium onion · white parts of 2 large scallions · 8 plump garlic cloves · 3 thin ginger slices (1-inch rounds) · 2 Tbsp soup soy sauce (1 Tbsp if dark)

   
5. 5

   Step 5: Reduce the heat to medium and remove the broth vegetables. Reserve the radish on a cutting board and discard the other aromatics.

   Uses broth with ribs and aromatics

   
6. 6

   Step 6: Add 2 cups water to the broth and ribs. Cover and simmer for about 1 hour, until the meat is tender. If using the cleaned abalone (4), add them during the final 7–8 minutes of cooking. Add 1 tsp minced garlic and the optional drained noodles during the final 3–4 minutes. Cut the reserved radish into thick bite-size pieces, return it to the soup and bring everything back to a boil. Taste and add additional salt (to taste) and black pepper (to taste) as needed. Skim excess fat or use a fat separator. Serve garnished with the finely chopped scallions (2).

   Simmer until ribs are tender · 60 minUses broth and ribs, with reserved cooked radish · 2 cups additional water · 4 cleaned abalone, optional · 1 tsp minced garlic · optional soaked and drained noodles · additional salt to taste · black pepper to taste · 2 scallions, finely chopped