|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 23g||116%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 16mg||81%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Galbitang is a rich but delicate Korean soup made from short ribs, Korean radish, and glass noodles (dangmyun), which are made with sweet potato starch. It most likely originated more than 800 years ago, during the waning days of the Goryeo Dynasty. Because beef historically has been expensive in Korea (and often still is), galbitang was reserved for special occasions and it's now commonly served at traditional Korean wedding receptions.
Galbitang is a hearty, substantial dish intended to fill you up. It takes a lot of preparation time, which includes presoaking the ribs to remove traces of blood. You can plan ahead by making a large batch of galbitang and refrigerating it or freezing it until you're ready to serve it.
Some people like to add some chili seasoning to it at the table to give it a little kick, but others prefer it plain with rice and banchan. In addition, many Koreans prefer to eat this with kimchi, so you might make certain you have some of that on hand when serving galbitang.
For the Soup:
2 pounds beef short ribs, English-cut, cut into 2-inch squares
2 teaspoons salt
4 ounces glass noodles
2 scallions, sliced into 1-inch pieces
For the Seasoned Radish:
1/2 large Korean radish, or 2 Chinese white radishes, peeled and cut into 1-inch slices
3 tablespoons soy sauce
2 teaspoons sesame oil
4 cloves garlic, minced
1 tablespoon sliced fresh ginger
1 teaspoon finely ground black pepper
Kochukaru chili powder, optional
Steps to Make It
Gather the ingredients.
Soak the ribs in a bowl of cold water for about 1 to 2 hours to drain the blood, changing the water a couple of times. Longer soaking may be needed (traditionally, the ribs are soaked for 8 to 10 hours).
Make the seasoned radish: Mix the sliced radish with the soy sauce, sesame oil, garlic, ginger, and pepper.
Place the ribs in a pot and cover with fresh water. Bring to a boil and simmer vigorously for 5 minutes.
Remove the ribs from the pot and rinse off any scum or oil in cold water.
In a large pot, place the ribs and cover with 4 cups of fresh water. Bring to a boil, and then simmer over high heat for 30 minutes.
Add the seasoned radish and the 2 teaspoons salt to the soup pot and cook for an additional 10 minutes.
Add the noodles and cook for another 4 minutes.
Add the sliced scallions and cook for another minute.
Serve with a sprinkle of chili powder, if desired.