Galbitang (Beef Short Rib Soup)

• Prep & Cook Time: 2 hours, some unattended
• Yield: 4 servings

Nutrition Info per serving

• Calories 1033  
• Fat 82g  
• Carbohydrates 28.7g  
• Sodium566mg

Ingredients

• 3 pounds flanken cut (across the bone) short ribs
• 1 large daikon radish
• 1 white onion
• 3 whole scallions
• 5 cloves of garlic
• 3 thick slices of ginger
• 2 tbsp soy sauce
• 3 ounces sweet potato noodles
• 2 cloves garlic, minced
• 2 scallions, sliced
• Soy sauce, some pepper, and salt if you like

Preparation

1. Parboil the ribs: drop in a pot of boiling water for about 10 minutes, then drain and rinse.  This step can be skipped but it removes impurities that might leach from the bones in the meat.
2. Cover ribs with 14 cups of water and add radish, onion, scallions, garlic, ginger, and soy.  Simmer until meat is done about 1 ½ hours.
3. Remove radish from broth about 30 minutes into cooking, then chop into bite-sized pieces when cool enough to handle.  Discard other vegetables.
4. Cover sweet potato noodles with water and soak for 30 minutes, then add to soup along with reserved radish and minced garlic.  Cook for another 5 minutes or so for flavors to meld, and adjust seasonings.  Served garnished with sliced scallions.