Galbitang (Korean beef rib soup)

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Dice your meat between the bones to make a bunch of small bone-in pieces, then rinse the meat in a bowl of running water.
  • 3 lb beef short rib, cut into small bone-in pieces (1350 g)
• Step 2
  In a pot of boiling water, cook the ribs for 10 minutes to get rid of any impurities and drain.
  • 3 lb beef short rib, cut into small bone-in pieces (1350 g)
  • 10 cup water (2400 g)
• Step 3
  In a new pot, combine water, beef bone broth, diced white onion, minced garlic, and soy sauce.
  • 10 cup water (2400 g)
  • 2 cup beef bone broth (480 g)
  • 1 white onion, diced (150 g)
  • 8 clove garlic, minced (30 g)
  • 2 tbsp soy sauce (30 g)
• Step 4
  Let it boil on medium-high heat for 1 hour, then add your diced Korean radish, green onions, salt, and pepper to taste.
  • 2 cup korean radish, diced (300 g)
  • 4 stalk green onions, chopped (60 g)
  • 1 tsp salt (6 g)
    (to taste)
  • 1/2 tsp black pepper (1.50 g)
    (to taste)
• Step 5
  Once the vegetables are cooked and soft, add in your glass noodles and let them cook.
  • 3 oz glass noodles (85 g)
• Step 6
  Pour into bowls and enjoy!

Per serving