Korean Beef and Glass Noodle Soup (Galbitang Variation)

Ingredients

• about 910 g Beef short ribs
• about 113 g Glass noodles (sweet potato noodles)
• 1 cup Radish (daikon), peeled and sliced
• 1 medium Onion, quartered
• 3 cloves Garlic, minced
• 2.54 cm Ginger, sliced
• 8 cups Beef broth
• 4 cups Water
• 2 tbsp Fish sauce
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 stalks Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the beef short ribs under cold water.
2. 2In a large pot, combine the beef short ribs, radish, onion, garlic, and ginger.
3. 3Add beef broth and water to the pot. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the beef is very tender.
4. 4Remove the beef short ribs from the pot and set aside to cool slightly. Shred the meat from the bones and discard the bones.
5. 5Strain the broth through a fine-mesh sieve to remove solids. Return the broth to the pot.
6. 6Add the shredded beef back to the pot. Season with fish sauce, salt, and pepper.
7. 7Soak the glass noodles in warm water for 15-20 minutes, or until softened. Drain well.
8. 8Add the glass noodles to the soup and cook for 2-3 minutes, or until the noodles are translucent and tender.
9. 9Garnish with chopped green onions. Serve hot.

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