Dinner · 120 min · korean

Galbitang

A Korean dinner built around beef short ribs and korean radish — on the table in 120 minutes. It is weeknight cooking that still hits your targets — 75 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef short ribs
• 1/2 Korean radish
• 2 oz dry Glass noodles
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 Eggs
• 4 Scallions
• 1 tsp Salt
• 1/2 tsp Black pepper

Steps

1. Soak the ribs in cold water 30 minutes, changing the water once, for a clean, clear broth.
2. Blanch the ribs in boiling water 5 minutes, drain, and rinse — the broth you serve starts from clean bones.
3. Simmer the ribs in 10 cups of fresh water with the garlic and ginger for 1 hour 30 minutes, skimming, until the meat is spoon-tender.
4. Add the radish and glass noodles and simmer 15 minutes more.
5. Season gently with salt and pepper — galbitang is prized for its clean beef flavor, not its salt.
6. Ladle into bowls, top with the egg garnish and scallions, and serve with rice and kimchi.

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