Galbitang (Beef Short Rib Soup)

A clear, robust broth where the meat falls off the bone at the touch of a fork. The radish becomes tender, absorbing the rich beef juices for a deep, comforting warmth.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 721
• Protein: 50 g
• Carbs: 20 g
• Fat: 49 g

Ingredients

• 1 kg Beef rib ( cut into 5cm pieces )
• 500 g Korean radish ( peeled and cut into large chunks )
• 1 piece Onion ( whole peeled )
• 6 piece Garlic ( whole peeled cloves )
• 2 tbsp Korean soy sauce
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 100 g Korean sweet potato noodles optional ( rehydrated )
• 3 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 1 piece Fresh ginger ( peeled and sliced )

Instructions

1. Soaking the meat

   Soak the beef ribs in a large bowl of cold water for at least 1 hour. Change the water twice. This extracts the blood to ensure a perfectly clear broth without impurities.

2. Quick blanching

   Plunge the ribs into boiling water for 5 minutes. As soon as grey foam rises to the surface, drain everything and rinse each piece of meat under cold water to remove coagulated residue.

3. Starting the broth

   In a large pot, place the meat, large radish cubes, whole onion, garlic, and ginger. Cover with 3 liters of water. Bring to a boil then lower the heat. Simmer until the meat is fork-tender.

4. Clarifying and seasoning

   Remove the onion and ginger. Take out the radish, slice it, and put it back. Skim the fat off the surface. Add soy sauce, salt, and pepper. The broth should be translucent and amber.

5. Finishing

   Add pre-soaked sweet potato noodles and cook for 5 minutes in the broth. Serve piping hot with a shower of sliced green onions for crunch.

Chef's tips

• For an even clearer broth, strain it through a fine mesh sieve after cooking.
• If you have time, make the broth the day before, let it cool, and remove the solidified fat layer from the surface.

Storage

Keeps for 3 days in the refrigerator. The broth will turn into jelly, which is a sign of good collagen extraction.