Galbitang (Short Rib and Korean Radish Soup)

Preparation

1. Step 1

   Add the short ribs to a large pot, cover with 2 inches of cool water, and let soak for 30 minutes. Drain.

2. Step 2

   In the same pot, cover short ribs with enough cool water to cover by 1 inch. Bring to a simmer over medium-high heat and cook, skimming off any foam that rises to the top, for 3 minutes. Drain, rinsing meat if needed to remove any residue and wiping out the pot.

3. Step 3

   Return ribs to the cleaned pot and add onion, garlic, ginger, peppercorns, the chopped scallions and 10 cups of water. Bring to a boil over medium-high, then cover, reduce heat to low and cook for 30 minutes.

4. Step 4

   After the ribs have cooked for 30 minutes, add the radishes, cover and cook until beef and radishes are tender, about 1 hour to 1 ½ hours longer.

5. Step 5

   Using tongs or a slotted spoon, transfer ribs and radish to a cutting board. Strain broth through a sieve into a large bowl; press on the solids to extract juices, then discard. Skim any fat off the surface of the broth, if desired. Thinly slice the radishes.

6. Step 6

   Add beef (it can be kept on the bone, or the bones can be discarded, if preferred), radishes and broth back to the pot and bring to a simmer. Season with salt and pepper and stir in half of the sliced scallions.

7. Step 7

   Divide soup among bowls and top with the remaining scallions. Serve hot with rice and kimchi on the side.