Galbitang

Ingredients

• 2⅔ lbBeef short ribssoak in cold water, parboil, trim visible fat
• 10½ cupsWaterfor the broth
• 10½ ozKorean radishpeeled, simmered with the meat, later cut bite-size; daikon works too
• 1Onionhalved, simmered as aromatic and removed later
• 6 clovesGarlicwhole for the broth, part minced for seasoning
• ⅓ ozGingerthinly sliced, to cut the meaty smell
• 4Scallionswhite parts for the broth, green rings as garnish
• 2 tbspKorean soup soy sauceto season the broth; light-colored, use less if dark
• Saltto taste, also at the table
• Black pepperground to taste, whole peppercorns for the broth
• 2¾ ozGlass noodlesdangmyeon, pre-soaked, cooked just before serving (optional)
• 1 tspSesame oilto season the meat or the bowl (optional)
• 1Eggwhite and yolk fried separately as thin crepes, julienned as topping (optional)

Method

1. Trim and soak the ribsTrim the coarse, visible fat from the beef short ribs, rinse them several times in cold water, then soak them in cold water for 20 to 60 minutes, changing the water once or twice until it stays noticeably clearer.
2. Blanch and rinse the ribsBlanch the ribs in vigorously boiling water for 2 to 10 minutes, then drain. Rinse both the meat and the pot thoroughly so nothing clouds the broth later on.
3. Start the broth with aromaticsPut the ribs back in the pot with fresh water, the halved onion, four whole garlic cloves, the sliced ginger, the white parts of the scallions and a few whole peppercorns, and bring everything to a boil; set the remaining two garlic cloves aside, they go in later for seasoning.
4. Simmer gently and skimTurn the heat down and let the soup simmer gently, uncovered or partly covered, for 1.5 to 2 hours, skimming off the foam as it rises.
5. Cook the radishAdd the peeled Korean radish and let it cook until soft and translucent, then lift it out along with the meat.
6. Strain and degrease the brothStrain the broth through a fine sieve or a cloth, discard the aromatics and skim off the fat — or chill the soup and lift off the fat once it has set.
7. Return meat and seasonCut the radish into bite-size pieces, return it and the meat to the clear broth, and season with Korean soup soy sauce, the two reserved garlic cloves, finely minced, salt and ground black pepper.
8. Prepare noodles and egg garnishIf you like, drop the pre-soaked glass noodles into the soup a few minutes before the end to cook through. For the egg garnish, fry the white and the yolk separately as thin crepes and cut them into fine strips.
9. Ladle and serveLadle the soup hot into deep bowls, scatter over the scallion rings and the egg strips if using, and serve with rice, kimchi and more side dishes.

Tips and variations

If you're short on time, galbitang works in a pressure cooker too: a short run under pressure to clean the meat, then 30 to 40 minutes of pressure cooking instead of hours of simmering. For a spicy version, stir chili flakes, soy sauce, sesame oil and scallions straight into the individual bowl; the cooked meat is also good seasoned beforehand with garlic, sesame oil, sesame seeds, salt and pepper. You can season with fish sauce instead of or alongside the soy sauce, add the radish only toward the end of cooking, or bone the ribs first and simmer just the meat — and abalone cooked along with it makes a more luxurious bowl. At the table, keep salt, pepper and scallions handy, plus rice, radish kimchi or mixed-grain rice.