Galbitang
Clear beef short rib broth, radish, glass noodles and scallion.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The blanch-and-rinse step is non-negotiable for clear broth. Skip it and you get cloudy soup with grey foam. 10 minutes upfront saves you an hour of skimming.
Ingredients
Everything below makes 6 servings.
- 3 lbenglish-cut beef short ribs
- 1 lbkorean radish (mu)peeled, cut into 1-inch chunks
- 4 ozdangmyeon (sweet potato glass noodles)soaked in cold water 30 min, then cut to 6-inch lengths
- 6garlic clovessmashed
- 1 tbspfresh gingersliced
- 1 mediumyellow onionquartered
- 4scallionssliced
- 2 tbspsoy sauce
- 1 tsptoasted sesame oilto finish
- 1 tbsptoasted sesame seedstoasted
- 2 tspkosher salt
- 1 tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 620calories
- 44gprotein
- 30gcarbs
- 36gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Soak short ribs in cold water 30 min to draw out blood (clearer broth).
- Soak dangmyeon noodles in cold water 30 min; cut to 6-inch lengths.
- Peel and chunk radish. Smash garlic. Slice ginger. Quarter onion. Slice scallions.
Blanch ribs
Drain ribs. Add to large pot, cover with cold water, bring to a hard boil for 10 min. Drain ribs; rinse thoroughly under cold water to wash off scum. Wipe pot clean. This is the secret to a crystal-clear broth.
10 min · hands onSimmer broth
Return cleaned ribs to clean pot. Add 12 cups cold water and onion and smashed garlic and ginger. Bring to boil, then reduce to gentle simmer covered. Simmer 2 hr - skim any foam that appears.
120 min · hands offAdd radish
Add radish chunks. Simmer 30 min more until radish is translucent and tender and ribs fall off the bone.
30 min · hands offSeason and noodles
Remove onion and garlic and ginger with a slotted spoon (or strain). Stir in soy sauce, salt, pepper. Add soaked and cut dangmyeon noodles; simmer 5 min until tender and translucent.
5 min · hands onServe
Ladle into bowls - make sure each gets ribs and radish and noodles. Drizzle a few drops sesame oil, top with scallions and toasted sesame seeds. Serve with rice on the side.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Thinner cut cooks in ~90 min instead of 2.5 hr. Saves about 30 minutes.
What keeps
Soup base and ribs keep 4 days fridge, freeze 2 months. Cook glass noodles fresh per bowl - they get gummy in storage.
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