Galbi Tang

Ingredients

• •2 lb beef short ribs
• •½ large korea radish
• •4 oz glass noodles
• •2 tsp sea salt
• •2 scallions
• •2 egg strips
• •½ tsp sesame seeds
• •3 tbsp soy sauce
• •2 tsp sesame oil
• •4 cloves garlic
• •1 tsp ground pepper

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Method

From foodista.com — read the original

1. 1Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary.
2. 2Mix sliced radish and add with the seasoning sauce.
3. 3After soaking and rinsing the ribs, place in a large pot and cover with water until submerged.
4. 4Add half onion, few garlic pieces, and a slice of ginger (this step is optional).
5. 5Bring to a boil for about 15 minutes, removing any foam or scum that float to the top.
6. 6Drain and rinse the ribs under cold water removing any impurities.
7. 7Add new water just until ribs are submerged (more water can be added if desired).
8. 8Bring to a boil, and then simmer over medium heat for 20 minutes.
9. 9Add the radish and sauce mixture and cook for an additional 10 minutes.
10. 10Lastly, add the vermicelli noodles and scallions and cook for another few minutes.
11. 11Garnish with thinly cut egg strips and toasted sesame seeds.
12. 12Serve with rice and other banchan (side dishes).