Ingredients
We made another slow-simmering beef soup last night called galbitang
which includes beef short ribs
Korean radish (moo)
and glass noodles (dangmyun). Actually we were missing some breakfast items for the kids (no milk & juice) so it was out of default that we made this dish. This hearty soup is similar to seollongtang (a semi-white
milky soup made out of ox bones and brisket) and is slowly simmered for at least 2 hours (and up to 4 hours
Preparation
Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary. Mix sliced radish and add with the seasoning sauce. After soaking and rinsing the ribs, place in a large pot and cover with water until submerged. Add half onion, few garlic pieces, and a slice of ginger (this step is optional). Bring to a boil for about 30 minutes, removing any foam or scum that float to the top. Drain and rinse the ribs under cold water removing any impurities. Add new water just until ribs are submerged (more water can be added if desired). Bring to a boil, and then simmer over medium heat for 20 minutes. Add the radish and sauce mixture and cook for an additional 10 minutes. Lastly, add the vermicelli noodles and scallions and cook for another few minutes. Garnish with thinly cut egg strips and toasted sesame seeds. Serve with rice and other banchan (side dishes).
