Galbitang: Korean Short Rib Soup Recipe

Galbitang is a rich but delicate korean soup made from short ribs, korean radish, and glass noodles (dangmyun), which are made with sweet potato starch. It most likely originated more than 800 years ago, during the waning days of the goryeo dynasty. Because beef historically has been expensive in korea (and often still is), galbitang was reserved for special occasions and it's now commonly served at traditional korean wedding receptions. Galbitang is a hearty, substantial dish intended to fill you up. It takes a lot of preparation time, which includes pre-soaking the ribs to remove traces of blood. You can plan ahead by making a large batch of galbitang and refrigerating it or freezing it until you're ready to serve it. Some people like to add some chili seasoning to it at the table to give it a little kick, but others prefer it plain with rice and banchan. In addition, many koreans prefer to eat this with kimchi, so you might make certain you have some of that on hand when serving galbitang.