Galbitang

Ingredients

• 2.5 lbs English-cut beef short ribs
• 3 quarts cold water, divided
• 1 medium yellow onion, halved
• 1 whole bulb garlic, cloves separated and peeled
• 2 scallions, white parts only, plus 2 more sliced for garnish
• 1 (8-inch) piece Korean radish or daikon, cut into 1.5-inch chunks
• 2 dried shiitake mushrooms (optional)
• 2 oz dangmyeon (Korean glass noodles)
• 2 tbsp guk ganjang (Korean soup soy sauce)
• Salt, to taste
• Black pepper, to taste
• Cooked white rice, for serving

Before you cook

• Submerge the short ribs in cold water for 1 hour to draw out blood, changing the water once partway through
• Peel the garlic cloves and halve the onion
• Cut the radish into 1.5-inch chunks
• Soak the glass noodles in warm water for 10 minutes, then drain

Steps

1. Drain the soaked short ribs and place them in a large pot
2. Cover the ribs with fresh water and bring to a boil over high heat for 5 minutes to parboil them
3. Drain the ribs in a colander and rinse them individually under hot running water to remove any remaining scum
4. Rinse out the pot to remove any residue
5. Return the rinsed ribs to the clean pot and add 3 quarts of fresh cold water
6. Add the onion halves, garlic cloves, scallion whites, and dried shiitake if using
7. Bring the pot to a boil, then reduce the heat to low and simmer uncovered for 1.5 hours
8. Remove and discard the onion, scallion whites, and shiitake
9. Add the radish chunks to the pot
10. Simmer for 20 more minutes until the radish is tender and the meat pulls easily from the bone
11. Season the broth with the guk ganjang, then salt to taste
12. Add the drained glass noodles to the pot
13. Simmer for 2 minutes until the noodles turn translucent and tender
14. Ladle the soup into bowls, making sure each bowl gets ribs, radish, and noodles
15. Top each bowl with sliced scallion and a crack of black pepper
16. Serve hot alongside a bowl of rice