Galbitang — Short Rib Clear Soup (갈비탕)

Ingredients

• 1.2 kg beef short ribs (갈비), bone-in, cut into 7–8 cm sections
• 300 g Korean radish (무), peeled, cut into large chunks
• 2.5 litres cold water, for the broth; plus additional for soaking and blanching
• To serve alongside
• 1 tsp fine salt
• 1 tsp ground white pepper
• Optional — to extend the bowl
• 80 g glass noodles (당면, dangmyeon), soaked in cold water until pliable, then drained

Method

1. 1
   Place the short ribs in a large bowl, cover with cold water, and leave to soak for 1–2 hours, changing the water twice, so that blood and myoglobin are drawn steadily out of the meat rather than clouding the final broth. The water in the final soak should be noticeably paler than the first. Drain and rinse the ribs.
2. 2
   Place the drained ribs in a large pot, cover with fresh cold water, and bring to a full boil. Boil for 3–5 minutes — the water will foam and turn grey-brown — then drain the pot entirely and discard the blanching water, because any residue left behind would dull and muddy the broth no amount of skimming can fully correct. Rinse each rib under cold running water until the surface is clean and no grey residue remains.
3. 3
   Return the cleaned ribs to the pot, add 2.5 litres of fresh cold water, and bring slowly to temperature, then reduce the heat until the surface trembles with only a faint shimmer and an occasional lazy bubble — this is where the dish lives or dies. Hold at this gentle 85–90 °C simmer and do not let it roll, because vigorous boiling shatters fat into the liquid and produces the white, opaque look of seolleongtang; galbitang demands this patient, low heat to stay clear and golden. The surface should never heave.
4. 4
   Simmer at this controlled temperature for 2–3 hours, skimming any foam or fat that rises so that nothing bitter or greasy folds back into the broth. Skim frequently in the first hour, then as needed. The broth is ready to proceed when it is clear and golden, with a clean, deep beef aroma and no grey scum remaining on the surface.
5. 5
   Add the radish chunks to the pot and continue to simmer gently for a further hour, so the radish can absorb the gamey notes from the beef while releasing a gentle sweetness back into the broth. Remove and discard the radish before serving — it has done its work.
6. 6
   Test the ribs by pressing the meat against the bone with chopsticks; the meat should release cleanly with gentle pressure, without requiring force. If it resists, continue simmering and test at 15-minute intervals.
7. 7
   If serving with glass noodles, add the soaked, drained dangmyeon to the hot broth in the final 5 minutes of simmering, giving them just enough time to turn translucent and tender without becoming slack and losing their pleasant chew. Ladle the ribs and broth into deep bowls. Set salt and white pepper alongside — seasoning is done at the table by each diner.