Galbitang Short Rib Soup

Ingredients

• 1¼ kg beef short ribs
• 2 ml water
• 1 daikon radish, cut into chunks
• 1 onion, halved
• 6 garlic
• 15 g fresh ginger, sliced
• 2 spring onion, cut into batons
• 1 tbsp soy sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 egg, beaten

Method

1. 1.

   Soak the short ribs — Soak the short ribs in cold water for 30 minutes to draw out blood, changing the water once.

2. 2.

   Blanch the ribs — Blanch the ribs in boiling water for 5 minutes, then drain and rinse off any scum.

3. 3.

   Simmer the rib broth — Place the ribs in a large pot with the 2 liters of fresh water, onion, garlic, and ginger. Bring to a boil, then simmer for 75 minutes, skimming occasionally, until the meat is very tender.

4. 4.

   Add daikon and season — Add the daikon and simmer for 15 more minutes until tender. Discard the onion and season with soy sauce, salt, and pepper.

5. 5.

   Swirl in egg and serve — Drizzle the beaten egg into the simmering soup in a thin stream, stir once gently, then top with scallions and serve hot.