Short rib soup (Galbi-tang).
Broth & StewIngredients
- 1.5 kg of beef ribs.
- 1 large Korean radish (cut into large pieces).
- 2 onions.
- 2-3 green onions.
- 3.5 liters of water.
- Approximately 20 grains of *Amomum villosum* (also known as Sichuan lovage).
- 5 bay leaves.
- A small amount of ginger.
- Guk-ganjang (soup soy sauce).
- Salt.
- Minced garlic.
- Glass noodles (soaked in cold water for 1 hour).
Instructions
Soak the beef ribs in cold water for 1 hour to remove any blood. (Change the water 2-3 times during this process.)
Place the meat, which has been thoroughly rinsed to remove any blood, into boiling water and briefly cook it to remove impurities and excess fat. Then, rinse the meat thoroughly in cold water.
In a pot, combine 3.5 liters of water, blanched meat, Korean radish, onion, green onion, and a seasoning pack (containing ginger, whole peppercorns, and bay leaves).
Bring to a boil over high heat, then reduce the heat to medium-low and simmer for approximately 1 hour and 10 minutes until thoroughly cooked.
The Korean radish and meat are removed separately, then the oil is skimmed from the broth. The seasoning is added using *guk-ganjang* (soup soy sauce), salt, and minced garlic.
Place the soaked glass noodles, boiled Korean radish, and meat in a bowl, then pour hot broth over it to create a flavorful dish.