Korean Beef Short Rib Soup

Ingredients

• 2 pounds (900g) beef short ribs 2 pounds (900g) beef short ribs
• 10 cups (2.4 liters) water 10 cups (2.4 liters) water
• 1 onion, quartered 1 onion, quartered
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 green onions, chopped 4 green onions, chopped
• 1 cup (150g) sliced carrots 1 cup (150g) sliced carrots
• 1 cup (150g) sliced radish 1 cup (150g) sliced radish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the beef short ribs and cover with water. Bring to a boil and let it cook for 5 minutes. Drain the water and rinse the beef under cold water to remove any impurities.
2. 2.
   Return the beef to the pot and add 10 cups of fresh water. Bring to a boil and skim off any foam that rises to the surface.
3. 3.
   Add the onion, garlic, ginger, soy sauce, sesame oil, fish sauce, sugar, and black pepper to the pot. Reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beef is tender.
4. 4.
   Remove the beef from the pot and shred the meat, discarding any bones or excess fat.
5. 5.
   Return the shredded beef to the pot and add the green onions, carrots, and radish. Simmer for an additional 10-15 minutes, or until the vegetables are cooked to your desired tenderness.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Galbitang hot with steamed rice and enjoy!

Treat your ingredients with care...

• Beef short ribs — Choose meaty and well-marbled short ribs for the best flavor and tenderness. Trim off excess fat before cooking.
• Ginger — Use fresh ginger for its aromatic and zesty flavor. Peel the ginger before slicing.
• Green onions — Separate the white and green parts. Use the white parts for the broth and save the green parts for garnishing.

Tips & Tricks

• For a richer flavor, you can add a small piece of Korean radish (mu) to the soup while simmering.
• If you prefer a spicier version, add a teaspoon of gochugaru (Korean red pepper flakes) or a few slices of fresh chili pepper.
• To save time, you can use a pressure cooker to cook the beef short ribs. Follow the manufacturer's instructions for cooking times.
• Leftover Galbitang can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Korean Beef Short Rib Soup in individual bowls, garnished with chopped green onions. Accompany it with steamed rice and a variety of banchan (Korean side dishes) for a complete and satisfying meal.

Presentation advice

To enhance the presentation of the Galbitang, arrange the shredded beef and vegetables neatly in the center of each bowl. Ladle the hot broth over the ingredients and sprinkle some chopped green onions on top for a pop of color.