Dinner · 120 min · korean

Galbitang

A Korean dinner built around beef short ribs and korean radish — on the table in 120 minutes.

✓ 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.

Build my plan — free

← All recipes