This is a kind of royal dish in Korea and its amazingly simple, healthy and delicious. You will need about two and a half-pound of beef short ribs with a good amount of meat on the bone. Drop all teh ribs on boiling water and blanch the ribs for ten minutes over high heat without covering it. Meanwhile, prepare the vegetable for the soup staring with cutting ine bulb of garlic in half then slice some garlic.
Wash your onions and peel the edges then chop into half some green onions, about 5 or 6 depending in the size. Once your ribs are done blanching, drain the water and rinse the ribs and the pot as well. Pce teh pot on heat and add the clean ribs into the pot and radish on the side, a whole onion, garlic, ginger slices, and green onions.
Since you are using whole vegetables, make sure you clean them very well so that you will have no dust in your soup. Pour into teh pit 15 cups of old water then bring it to a boil without covering with a lid. Once it starts to boil, reduce the heat to medium and cover then let it simmer for two hours. During the simmering process, you will skim all the scums and fat out using a schemer.
After two hours, take all the vegetable out because they are done with their purpose in the soup. Throw away all the vegetable except the radish which you will slice and serve with the soup. Slice your radish about a quarter-inch thick then slice some fresh green onions for garnishing. Season teh soup with a half tablespoon of light soy sauce and half tablespoon of fish sauce then add salt to your taste.
Before serving, bring it to a boil then serve hot. Place your radish in a bowl that you sliced earlier then add the ribs in the bowl then carefully pour the soup in. Top with some green onions and black pepper and also you can have salt and pepper in the side so you can dip while eating. Serve and enjoy.
- 2 1/2 lb. beef short ribs, possible 1 1/2-inch thick
- 1 1/2 lb. Korean radish, moo or daikon
- 1 bulb garlic
- 1 medium-size yellow onion
- Thumb size ginger
- 3 to 6 green onion, plus more for garnish
- 15 cups cold water
- 5 oz. Dangmyeon, Korean glass noodles (optional)
- 1/2 tsp. light soy sauce
- 1/2 tsp. fish sauce
- 1/2 to 1 Tbs. sea salt
- extra salt and pepper to serve with
- Bring a large pot of water to boil; add beef short ribs and blanch them for 10 minutes.
- Meanwhile, wash all your vegetables thoroughly. Peel and cut edges off from Korean radish, cut garlic bulb in halves, cut edges off from onion(leave the skin), sliced ginger and cut green onion in halves.
- Drain and rinse beef ribs under cold water with wiping action, set aside.
- In now-clean-pot, place blenched ribs, all of the prepared vegetables and 15 cups cold water. Bring it to boil over high heat without cover. Skim sums and fat as needed.
- Reduce heat to medium, cover and simmer for 2 hours.
- When you put soup into a simmer, it is perfect timing to soak Korean glass noodles in warm water, so they will soften during soup is simmering.
- After 2 hours, turn off the heat and take all the vegetables out. You can discard all vegetables except radish because we are going to serve radish in Galbitang.
- Season Galbitang with soy sauce, fish sauce and sea salt to taste.
- Slice cooked radish into bite sizes and chop 1 to 2 fresh green onions for garnish.
- Bring Galbitang back to boil. In a serving bowl, place soften glass noodles if you prepared, and place sliced radishes. Pour ribs and soup into a serving bowl.
- Your soup must be boiling while you are pouring into a serving bowl, to be able to cook glass noodles properly.
- Garnish with green onion and black pepper and serve with a small bowl of salt and pepper mixture, a bowl of warm rice and kimchi if you like.