(soup)
- 2 lbs beef short ribs (not thin-cut)
- 1-2 lbs korean radish
- 1 bulb of garlic
- 1 medium-large yellow onion
- 1 large 3-inch piece of ginger
- 3-6 green onions
- 16-20 cups of cold water
(toppings)
- Glass noodles (try Ottogi Korean Vermicelli)
- Tofu (medium-firm)
- Chopped green onions
- Soy sauce
- Salt (to taste)
- Blanch short ribs in boiling water for 10 minutes on high heat. Rise the ribs off and place in a clean pot.
- Slice the garlic bulb in half, slice the tops and bottoms off of the onion, cut the ginger into 4-5 slices, and peel the radish. Break the green onion in half. Place everything in the pot and add water.
- Bring to a boil on high heat, and reduce to a low simmer for at least an hour and a half. Skim off any fat as needed.
- Serve with glass noodles, tofu, and chopped scallions. The short ribs should come off the bone by the time it is ready.
Article Link: https://carvesystems.com/news/cooking-with-carve-galbitang-korean-short-rib-soup/