Name: Short Rib Soup (Kalbi Tang)
Yield: Serves 6 to 8
Cuisine: Korean
Ingredients: 2 teaspoons minced garlic; 1 scallion, minced; 2 teaspoons shilgochu (Korean chile threads), for garnish; Egg ribbons (see step 9), thinly sliced for garnish; ¼ teaspoon freshly ground black pepper; 1 tablespoon soy sauce; 1 pound (455 g) moo radish cut into thin quarters; 2 teaspoons soy sauce; 2 scallions, finely chopped, for garnish; 1 teaspoon fish sauce (optional); 10 cloves garlic; 2 thick slices fresh ginger; 2 scallions; 3 ounces (85 g) dangmyeon noodles; 3 to 4 pounds (1.4 to 1.8 kg) bone-in short ribs, trimmed of extra fat; 1 medium onion, halved; Kosher salt; 2 tablespoons gochugaru

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This is a luxurious beef and noodle soup that is embellished with a spoonful of chunky ginger-soy-chile-scallion yangnyum sauce. It’s wonderful on cold winter days. The noodles are springy dangmyeon, sometimes labeled sweet potato noodles or Korean vermicelli, which stand up to long cooking. This soup begins with the traditional method of making a clear broth by cleaning and soaking the bones to remove some of the blood before they are simmered. I also like to stir a little kimchi ju