Kalbitang (Korean short rib soup)
Ingredients:
2 lbs bone-in short ribs
1 large stalk green onion
1/2 large yellow onion
2-3 cloves garlic
a few pepper corns
1/2 medium Korean radish (I used 1/6 giant one)
2 tbsp soy sauce for soup (I subbed 2 tbsp soy + 1 tbsp fish)
salt and pepper to taste
My additions:
Pho broth powder
More black pepper
more green onion (garnish)
Instructions:
Soak the short ribs for 1-2 hours in cold water. Drain and rinse.
Fill pot with water and parboil bones for 5-10 minutes. Dump this. Rinse, meat will be gritty/sandy.
Fill pot again, add aromatics (onions, garlic, pepper corns, radish) and let boil.
30-40 minutes in, remove giant chunk of radish. Cut into smaller, edible chunks.
Boil another 1-1.5 hours. Drain soup, remove bones and aromatics.
Slice rib meat and put back in. Add radish too.
Season accordingly and serve. Can also season after it goes in the bowl.
Notes:
10/12/2024:
Additional seasoning (including salt) added directly to the bowl rather than to the pot for fear of ruining the entire batch. Makes a lot.
Source: https://chefchrischo.com/beef-short-rib-soup-galbitang/
