Galbitang (Short Rib and Korean Radish Soup)
This traditional Korean soup features fall-off-the-bone tender braised short ribs and Korean radishes in a clear and soothing broth. Seasoned with onion, garlic and ginger, the radish releases its own sweet and savory juices to create a layered soup that is an elixir for cold winter months. Soaking the beef for 30 minutes beforehand helps remove impurities for a clear broth; there aren’t too many ingredients involved in making this soup so attention to detail pays off. A tip on easy degreasing, if time permits: Make the soup a day ahead and chill completely in the refrigerator; the fat will rise and solidify on top, making it a breeze to remove (and thereby yielding an even clearer and cleaner-tasting broth).
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