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Add a photoWe made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (moo), and glass noodles (dangmyun). Actually we were missing some breakfast items for the kids (no milk & juice) so it was out of default that we made this dish. This hearty soup is similar to seollongtang (a semi-white, milky soup made out of ox bones and brisket) and is slowly simmered for at least 2 hours (and up to 4 hours the traditional way). The result is a clean, invigorating broth (extra can be made in the process) intended to revitalize one's health and well-being. The finished servings are seasoned personally according to taste preference with minced scallions, salt and pepper, which are set out on the table. As for us, we topped it with scallion slices, thin strips of fried egg, and sesame seeds; a very nice breakfast for the entire family.
Ingredients
- 2 lb beef short ribs
- 1/2 large Korea radish, cut into 1 inch slices
- 4 oz sweet potato or glass noodles (dangmyun)
- 2 tsp sea salt (Kosher okay too)
- 2 scallions, sliced into 1 inch pieces
- 2 egg strips (optional; garnish)
- 1/2 tsp toasted sesame seeds (optional; garnish)
- For the seasoning sauce:
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 4 cloves garlic minced
- 1 tsp ground pepper
Directions
- 1.Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary.
- 2.Mix sliced radish and add with the seasoning sauce.
- 3.After soaking and rinsing the ribs, place in a large pot and cover with water until submerged. Add half onion, few garlic pieces, and a slice of ginger (this step is optional).
- 4.Bring to a boil for about 15 minutes, removing any foam or scum that float to the top.
- 5.Drain and rinse the ribs under cold water removing any impurities. Add new water just until ribs are submerged (more water can be added if desired).
- 6.Bring to a boil, and then simmer over medium heat for 20 minutes.
- 7.Add the radish and sauce mixture and cook for an additional 10 minutes.
- 8.Lastly, add the vermicelli noodles and scallions and cook for another few minutes.
- 9.Garnish with thinly cut egg strips and toasted sesame seeds.
- 10.Serve with rice and other banchan (side dishes).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 730 | |
| Calories from Fat 586 | 80% |
| Total Fat 65.05g | 81% |
| Saturated Fat 27.19g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 1964mg | 82% |
| Potassium 546mg | 16% |
| Total Carbs 6.92g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.42g | 1% |
| Protein 28.04g | 45% |
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