Galbitang (Clear Beef Short Rib Soup)
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Ingredients
- 600 g beef short ribs, flanken-cut
- 300 g mooli (daikon radish)
- 4 garlic cloves
- 3 spring onions
- 2 large eggs
- 50 g glass noodles
- 1 tbsp soy sauce
Nutrition (per serving)
- Calories
- 492 kcal
- Protein
- 28 g
- Carbohydrate
- 14.8 g
- of which sugars
- 2.3 g
- Fat
- 35 g
- of which saturates
- 14.6 g
- Fibre
- 1.7 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the short ribs in cold water for 20 minutes to draw out blood, then drain.
- 2
Put the ribs in a large pot with 1.5 litres water, bring to the boil and skim off any foam, then simmer for 10 minutes.
- 3
Drain and rinse the ribs, wash out the pot, then return the ribs to the pot with fresh water, the mooli and garlic and simmer gently for 1 hour until the meat is tender.
- 4
Lift out the mooli, slice, and return to the pot.
- 5
Soak the glass noodles in hot water for 5 minutes until soft, then drain and add to the pot for the final 3 minutes.
- 6
Beat the eggs and drizzle into the simmering soup, stirring once, until just set.
- 7
Season with the soy sauce, scatter with sliced spring onions and serve.
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