We made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (moo), and glass noodles (dangmyun). This hearty soup is kind of similar to seollongtang (a semi-white, milky soup made out of ox bones and brisket) and is slowly simmered for at least 2 hours (and up to 4 hours the traditional way). The result is a clean, invigorating broth that not only tasted great, but is intended to revitalize one’s health and well-being. The finished product will be bland so don’t be shy about seasoning it with diced scallions and salt and pepper. As for us, we topped it with scallions, thin strips of fried egg, and sesame seeds. It’s great starting the day off with a hearty and healthy soup.
Servings: 4 people
Prep time: 15 minutes
Cook time: 60 minutes
Soak time: 30~60 minutesIngredients:
- 2 lbs. beef short ribs
- 1/2 large Korea radish, cut into 1 inch flat cubes
- 4 oz sweet potato or glass noodles (dangmyun)
- 1 tbsp sea salt (Kosher okay too)
- 2 scallions, sliced into 1 inch pieces
- 2 egg strips (optional; garnish)
- 1/2 tsp toasted sesame seeds (optional; garnish)
- 7, 8 cups water
For the seasoning sauce:
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 4 cloves garlic minced
- salt & pepper (to taste)
- Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary.
- Mix sliced radish and add with the seasoning sauce.
- 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).
- Bring to a boil for about 30 minutes, removing any foam or scum that float to the top.
- 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).
- Bring to a boil, and then simmer over medium heat for 20 minutes.
- Add the radish and sauce mixture and cook for an additional 10 minutes.
- Lastly, add the vermicelli noodles and scallions and cook for another few minutes.
- Garnish with thinly cut egg strips and toasted sesame seeds.
- Serve with rice and other banchan (side dishes).