Ingredients:
– 1 lb beef short ribs (갈비)
– 12 cups water
– 1 onion, sliced
– 4 cloves garlic, minced
– 2 green onions, chopped
– 4 dried shiitake mushrooms
– 2 tbsp soy sauce
– 2 tbsp sesame oil
– 1 tbsp Korean red pepper flakes (gochugaru)
– 1 tbsp salt
– 2 tsp black pepper
– 1 tsp sugar
– 2 cups Korean radish, peeled and sliced
– 2 cups watercress (or spinach)
– 2 cups bean sprouts
– 2 cups pre-soaked sweet potato noodles
Cooking sequence:
1. Rinse the beef short ribs under cold water. Place them in a large pot with 12 cups of water and bring to a boil. Cook for 5 minutes, then drain and rinse well to remove any impurities.
2. In the same pot, add the beef short ribs, sliced onion, minced garlic, chopped green onions, dried shiitake mushrooms, soy sauce, sesame oil, red pepper flakes, salt, black pepper, and sugar. Stir well to combine.
3. Pour 12 cups of water into the pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the meat is tender and falls off the bones.
4. While the soup is simmering, soak the sweet potato noodles in cold water for about 30 minutes until softened. Drain and set aside.
5. Add the Korean radish slices to the pot and continue simmering for an additional 20 minutes, or until the radish is cooked but still slightly firm.
6. In a separate pot, blanch the watercress (or spinach) and bean sprouts in boiling water for about 2 minutes. Drain and set aside.
7. Once the radish is cooked, add the soaked sweet potato noodles to the pot. Cook for another 5 minutes until the noodles are soft and cooked through.
8. Serve the 갈비탕 by placing a few pieces of beef short ribs, radish slices, sweet potato noodles, watercress, and bean sprouts into each individual serving bowl. Ladle the hot soup over them.
9. Garnish with additional chopped green onions if desired.
10. Enjoy the 구수하게 flavored 갈비탕 alone or with a bowl of steamed rice.