Korean Short Rib Soup (Galbitang) with Radish, Glass Noodles, and Scallions
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Ben Bjurstrom
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Let's make comforting Korean Short Rib Soup (Galbitang)! This recipe takes about 2 hours, including 30 minutes of soaking the short ribs in cold water and simmering them with onion and garlic. Add radish, soy sauce, and fish sauce for savory depth. Soften glass noodles in warm water. Just before serving, mix the noodles into the soup. Garnish with fresh scallions. Each bowl gets a flavorful short rib bone for an authentic touch! Enjoy!
Meat, Eggs, & Dairy
- 2 pounds beef short ribs
Fresh Produce & Herbs
- 1 pound Korean radish
- 4 whole scallion
- 1 medium onion
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 4 ounces glass noodles
- 8 cups water
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
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