Korean Galbi Tang 갈비탕 (Beef Short Ribs Soup)

1. 1

   Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary.

2. 2

   Mix sliced radish and add with the seasoning sauce.

3. 3

   After soaking and rinsing the ribs, place in a large pot and cover with water until submerged. Add half onion, few garlic pieces, and a slice of ginger (this step is optional).

4. 4

   Bring to a boil for about 30 minutes, removing any foam or scum that float to the top.

5. 5

   Drain and rinse the ribs under cold water removing any impurities. Add new water just until ribs are submerged (more water can be added if desired).

6. 6

   Bring to a boil, and then simmer over medium heat for 20 minutes.

7. 7

   Add the radish and sauce mixture and cook for an additional 10 minutes.

8. 8

   Lastly, add the vermicelli noodles and scallions and cook for another few minutes.

9. 9

   Garnish with thinly cut egg strips and toasted sesame seeds.

10. 10

    Serve with rice and other banchan (side dishes).

No additional tips available.