Galbitang (Korean Beef Short Rib Soup)

Instructions

1. Step 1

   Prepare the radish, onion, garlic, ginger, and scallions as specified.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the short ribs in a large bowl with cold water and soak, then drain through a colander.

   Timer: 30 min (fixed)

   Ingredients used: 1200.0 gr Beef Short Rib, 1500.0 ml Water

   Cookware: colander, mixing bowl

3. Step 3

   Put fresh water in the stockpot and bring it to a boil over high heat. Add the soaked ribs and blanch, then drain and rinse the ribs under cool running water; discard the blanching water.

   Timer: 10 min (fixed)

   Ingredients used: 2000.0 ml Water

   Cookware: colander, Stockpot

4. Step 4

   Clean the stockpot, then add fresh water, the blanched ribs, onion, garlic, and ginger. Bring to a boil over high heat.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Fresh Ginger, 30.0 gr Garlic, 2500.0 ml Water, 200.0 gr Yellow Onion

   Cookware: Stockpot

5. Step 5

   Reduce to low heat and partially cover. Simmer until the beef is fork-tender and has reached at least 71°C internally, skimming foam and excess fat from the surface as needed.

   Timer: 90 min (fixed)

   Cookware: ladle, Stockpot

6. Step 6

   Remove and discard the onion, garlic, and ginger with a slotted spoon. Add the radish, soup soy sauce, and fish sauce, then simmer over low heat until the radish is tender.

   Timer: 25 min (fixed)

   Ingredients used: 15.0 ml Fish Sauce, 400.0 gr Korean Radish, 45.0 ml Korean Soup Soy Sauce

   Cookware: slotted spoon, Stockpot

7. Step 7

   Stir in the salt, black pepper, and scallions. Simmer briefly, taste, and serve hot with broth, radish, and a short-rib piece in each bowl.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 80.0 gr Scallion

   Cookware: ladle, Stockpot