Simmered short ribs in noodle soup

Name: Simmered short ribs in noodle soup
Yield: Serves 4
Cuisine: Korean
Ingredients: 900 g/2 lb beef short ribs, cut into 5cm/2in squares; 350 g/12 oz Chinese white radish, peeled; 5 ml/1 tsp salt; 90 g/3½ oz dangmyun noodles; 50 g/2 oz spring onions (scallions), roughly chopped; 15 ml/1 tbsp chilli powder; 45 ml/3 tbsp soy sauce; ground black pepper; 1 chilli, finely sliced; 5 ml/1 tsp sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This slow-cooked dish, called galbitang, contains short ribs and cubes of Asian radish in an exquisitely rich soup, with fine dangmyun noodles just below the surface. A piquant chilli seasoning is added just before serving.

Ingredients

900 g/2 lb beef short ribs, cut into 5cm/2in squares
350 g/12 <

Asia
Korea
Main course
Street Food

Method

Soak the ribs in a bowl of cold water for 10 hours to drain the blood, changing the water halfway through once it has discoloured. Drain the ribs. Place the ribs in a large pan, cover with water and place over high heat. Once the water has boiled remove the ribs, rinse them in cold water and set aside.
Cut the radish into 2cm/¾in cubes. Place the seasoning ingr

Ingredients

Method

Photos