galbi tang is a korean short rib soup that i recently discovered, and love! my parents bought me some really nice galbi, so i did my best to recreate it based on various articles/recipes i found online.
first you soak the ribs in ice water for an hour or two to draw the blood out, changing the water every 15-30 minutes as necessary. then you boil them for a half hour or so to try and get rid of as much fat and gunk as possible. rinse and scrub, and start with a new clean pot.
throw the ribs into a pot and bring to a boil. add some garlic, green onions, ginger and korean radish. i couldn't get a hold of korean radish, so i just used daikon. i left it in big chunks, to be cut up later.
after boiling everything for an hour, remove the daikon and cut into smaller pieces. marinade with sesame oil, gochujang (again, couldn't get a hold of this on short notice, so i just used japanese togarashi), green onions, salt, pepper. after they were well marinaded - half-hour-ish - i put the radishes back into the soup to be cooked for another half hour.
all the while, i had some bean vermicelli soaking, and when the soup was ready, i just threw it in there for about five minutes and i was done! the meat was awesome, the soup was very tasty but still pretty fatty - i probably should have boiled them awhile longer the first time around. my radishes were slightly under cooked - i probably should have diced it up before cooking, rather than after. other than that, i really enjoyed it (heh, that's a lot of caveats i know... lessons learned though)!
the next day, i even took the leftover meat and noodles, diced them up, and stir-fried with some kale for a pretty tasty stir-fry.
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