Galbi-tang

Ingredients

• 2 lbs Beef short ribs
• 1 lb Korean radish (Mu)
• 12 cups Water
• 1 large Onion
• 6 pieces Garlic cloves
• 2 tbsp Soy sauce for soup
• 3 stalks Green onions
• to taste Salt and black pepper
• 4 pieces Dried jujubes(optional)
• 2 oz Glass noodles (Dangmyeon)(optional)

Instructions

1. 1

   Soak short ribs in cold water for 1 hour to remove excess blood, then drain.

2. 2

   Parboil the ribs in a large pot of boiling water for 5-10 minutes. Drain and rinse each rib thoroughly under cold water to remove impurities.

3. 3

   In a clean pot, add the ribs, 12 cups of water, onion, garlic, and radish. Bring to a boil, then reduce to a simmer.

4. 4

   Simmer for about 1.5 hours until the meat is tender and falling off the bone. Skim off any fat or foam that rises to the surface.

5. 5

   Remove the radish after 45 minutes of simmering. Slice it into bite-sized squares and set aside.

6. 6

   Once the meat is tender, remove the onion and garlic. Return the sliced radish to the pot.

7. 7

   Add soy sauce, salt, and pepper to taste. If using jujubes or soaked glass noodles, add them now and simmer for another 5-10 minutes.

8. 8

   Garnish with chopped green onions and serve hot with a bowl of rice.