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Galbi Tang Korean Beef Short Ribs Soup
Details
- Serving Size: 4
- Dairy-Free: True
- Weight Watchers: 12 Points
Cuisine
- Korean
- Asian
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- •2 lb beef short ribs
- •1/2 large Korea radish, cut into 1 inch slices
- •4 oz sweet potato or glass noodles (dangmyun)
- •2 tsp sea salt (Kosher okay too)
- •2 scallions, sliced into 1 inch pieces
- •2 egg strips (optional; garnish)
- •1/2 tsp toasted sesame seeds (optional; garnish)
- •3 tbsp soy sauce
- •2 tsp sesame oil
- •4 cloves garlic minced
- •1 tsp ground pepper
Instructions
Mix sliced radish and add with the seasoning sauce.
After soaking and rinsing the ribs, place in a large pot and cover with water until submerged.
Add half onion, few garlic pieces, and a slice of ginger (this step is optional).
Bring to a boil for about 15 minutes, removing any foam or scum that float to the top.
Drain and rinse the ribs under cold water removing any impurities.
Add new water just until ribs are submerged (more water can be added if desired).
Bring to a boil, and then simmer over medium heat for 20 minutes.
Add the radish and sauce mixture and cook for an additional 10 minutes.
Lastly, add the vermicelli noodles and scallions and cook for another few minutes.
Garnish with thinly cut egg strips and toasted sesame seeds.
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