Recipe of Ultimate Galbitang - Korean Beef Short Rib Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, galbitang - korean beef short rib soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Galbitang - Korean Beef Short Rib Soup is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Galbitang - Korean Beef Short Rib Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook galbitang - korean beef short rib soup using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Galbitang - Korean Beef Short Rib Soup:

1. Prepare 500 g beef short ribs, membranes removed
2. Make ready 1 onion, cut into large chunks
3. Prepare 250 g Korean radish, peeled (am not using it cos I can’t find it in my local asian shop)
4. Prepare 3 spring onions, white part
5. Prepare 2 garlic cloves, peeled
6. Get 10 whole black peppers
7. Prepare 10 cups water
8. Make ready Seasonings :
9. Get 1 1/2 tbsp light soy sauce
10. Make ready 1 tbsp minced garlic
11. Get 2 tsp sea salt or more to taste
12. Take to taste Ground black pepper

Instructions to make Galbitang - Korean Beef Short Rib Soup:

1. Soak the beef ribs in cold water for 20 mins. Change the water a few times during this time. This is to draw out the red liquid (which looks like blood) from the meat and also to rinse out any bone fragments.
2. In a large pot of boiling water (enough fo fully cover the ribs), boil the ribs for 10 minutes over medium heat. Drain the water and rinse the ribs in cold water. Cut off any obvious excess fat from the ribs.
3. Place them in a large clean pot. Add onions, spring onions, garlic, black peppers and water (10 cups) into the pot and bring them to boil over medium high heat, covered. Once boiling, reduce the heat to medium low and simmer for 1.5 hours.
4. Gently take out the beef ribs from the broth and set them aside. Strain the remaining ingredients over another clean pot. Discard all the strained vegetables while keeping the broth. Remove the fat.
5. Season the beef ribs with the seasoning ingredients and gently place them into the pot. Bring the pot to boil over medium high heat for about 10 minutes.
6. Serve the soup with cooked rice and kimchi.

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