Galbitang (Korean Beef Short Rib Soup)

Ingredients

Beef short ribs

2 pounds

Water

8 cups

Onion

1 medium, quartered

Garlic

6 cloves, crushed

Ginger

1-inch piece, sliced

Soy sauce

1/4 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Green onions

4, chopped (plus extra for garnish)

Egg

1, beaten

Cooked rice

for serving

Instructions

1. In a large pot, add the beef short ribs and enough water to cover them. Bring to a boil over high heat and cook for 5 minutes. This initial boil helps to remove impurities from the meat. Drain the ribs and rinse them under cold water, ensuring they are clean.
2. Return the rinsed ribs to the same pot and add 8 cups of fresh water, quartered onion, crushed garlic, sliced ginger, soy sauce, salt, and black pepper. Bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low and let the soup simmer gently for 2 hours, or until the meat is tender and easily pulls away from the bone. Skim off any foam or fat that rises to the surface during cooking to keep the broth clear.
4. After simmering, remove the ribs from the pot. Allow them to cool slightly, then shred the meat using a fork and discard the bones.
5. Return the shredded meat back to the pot along with the chopped green onions. Simmer for an additional 10 minutes to allow the flavors to meld.
6. Slowly pour the beaten egg into the soup while stirring gently. Cook for another 2 minutes, allowing the egg to cook through and create delicate ribbons in the soup.
7. Serve the galbitang hot with a bowl of cooked rice on the side. Garnish with extra chopped green onions for added freshness.