Galbitang (Korean Beef Short Rib Soup)

1. 1

   Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.

2. 2

   Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.

3. 3

   Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger.

4. 4

   Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.

5. 5

   Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes.

6. 6

   Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.