Galbi-tang is a Korean clear soup dish prepared with large chunks of beef short ribs slowly simmered for long hours with radish, garlic, onion, and other ingredients.
- 2 kg beef short ribs
- 1 small Korean or Daikon radish, roughly chopped
- 2 large size onions
- 12 cups water
- 6 cloves garlic, minced
- 4 to 6 green onions, chopped
- freshly ground black pepper
- 4 egg yolks
- Soak beef short ribs in icy water for a couple of hours to remove excess blood.
- Drain the ribs and blanch in a large pot of boiling water, leave it for another 10 minutes. Drain it once again then rinse in running icy water, removing the scum.
- Place ribs in a clean pot along with the radish, onion, and water
- Bring to a boil then simmer in medium-low heat for 2 1/2 to 3 hours or until beef is fork tender.
- Turn heat off, discard onions then set aside ribs and radish on a separate bowl
- Strain the broth into a fine sieve or a cheesecloth into another pot.
Put garlic into the pot with the clear stock, bring it back to a boil, season with salt and freshly ground black pepper.
- Turn the heat off.
- In a bowl lightly beat egg yolks with a bit of salt.
- Prepare a non-stick pan, add a small amount of oil, heat pan over low heat then pour egg yolk spreading it thinly across the pan.
- Turn the heat to very low then let it cook for about 1 minute. Flip it over then cook for another minute more.
- Remove from the pan then slice it thin strips and set aside.
- In a large bowl, add two chunks of radish and 3 pcs of ribs. Pour hot broth then sprinkle with chopped green onion and egg yolk strips.