Galbitang (Beef Short Rib Soup)

Soak the ribs in cold water for 1 hour to draw out the blood (change the water once).

~5 min

Why: Leftover blood makes the broth cloudy and gamey — the first gate to a clear galbitang.

Blanch the ribs in boiling water for 5 minutes, then lift them out and rinse in cold water.

~8 min

Watch out: Skip this and the scum spreads through the whole broth — always throw out the blanching water.

In 8 cups (2L) of fresh water, add the ribs, garlic, peppercorns, and the white parts of the green onion, and bring to a boil over high heat.

~10 min

Once boiling, reduce to low, half-cover, and simmer for 50 minutes, skimming off fat and foam as they rise.

~50 min

Why: Low heat over a long stretch melts the collagen and gives the broth its depth — high heat can't shortcut this.

Add the radish in big chunks and simmer 15 minutes more.

~15 min

Season with the soup soy sauce and salt, then add the soaked glass noodles and green onion and finish in 2 minutes.

~3 min