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Ingredients Galbitang - Korean Beef Short Rib Soup:
- Require 500 g for beef short ribs, membranes removed
- Get 1 of onion, cut into large chunks
- You need 250 g - Korean radish, peeled (am not using it cos I can’t find it in my local asian shop)
- Provide 3 spring onions, white part
- Take 2 garlic cloves, peeled
- Need 10 - whole black peppers
- Take 10 cups water
- Give of Seasonings :
- You need 1 1/2 tbsp - light soy sauce
- Prepare 1 tbsp for minced garlic
- Get 2 tsp of sea salt or more to taste
- Require to taste Ground black pepper
Galbitang - Korean Beef Short Rib Soup start cooking:
- Soak the beef ribs in cold water for 20 mins. Change the water a few times during this time. This is to draw out the red liquid (which looks like blood) from the meat and also to rinse out any bone fragments.
- In a large pot of boiling water (enough fo fully cover the ribs), boil the ribs for 10 minutes over medium heat. Drain the water and rinse the ribs in cold water. Cut off any obvious excess fat from the ribs.
- Place them in a large clean pot. Add onions, spring onions, garlic, black peppers and water (10 cups) into the pot and bring them to boil over medium high heat, covered. Once boiling, reduce the heat to medium low and simmer for 1.5 hours.
- Gently take out the beef ribs from the broth and set them aside. Strain the remaining ingredients over another clean pot. Discard all the strained vegetables while keeping the broth. Remove the fat.
- Season the beef ribs with the seasoning ingredients and gently place them into the pot. Bring the pot to boil over medium high heat for about 10 minutes.
- Serve the soup with cooked rice and kimchi.
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