Galbitang (Beef Short Rib Soup)

Prepare the ribs. Soak them in cold water for 30-60 minutes to draw out blood. Drain.

In a large pot, cover the ribs with water, bring to a boil for 10 minutes to parboil. Drain and rinse the ribs and the pot to remove impurities.

Return ribs to the pot. Add a whole onion, a few garlic cloves, a piece of ginger, and the large chunk of Korean radish. Cover with about 12-15 cups of water.

Bring to a boil, then reduce heat to a steady simmer. Cook for 1.5 to 2 hours, skimming off any scum, until the meat is very tender.

While the soup simmers, soak the glass noodles in warm water until pliable, about 20-30 minutes.

Also, prepare the egg garnish (jidan). Separate yolk and white, cook each into a thin crepe, then julienne finely.

Once the meat is tender, remove the ribs and radish from the pot. Strain the broth through a fine-mesh sieve for a clear soup. Skim off any excess fat.

Let the ribs and radish cool slightly. Shred the meat off the bones and slice the radish into thin, bite-sized pieces.

Bring the clear broth back to a boil. Add the soaked and drained glass noodles and cook for a few minutes until soft.

Return the shredded meat and sliced radish to the pot. Season the soup with Guk-ganjang (soup soy sauce) and salt to taste.

To serve, ladle the soup, meat, radish, and noodles into a bowl. Garnish with the prepared egg strips and finely chopped scallions.