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#PaikJongWon #Galbi #SoupDish Of the various ways to eat galbi, I'll show you how to make galbitang, a warm soup fit for the cold winter. Have a go at galbitang made from the heart! ============ Galbitang [Ingredients] 4 servings *Galbitang 4L (about 22 cups) water 900g beef short ribs about 1/6 (300g) white radish 1 stalk (100g) green onion about 1/3 cup (50g) soup soy sauce 1 tbsp (20g) minced garlic about 1 piece (10g) kelp some fine salt *Galbitang garnish 80g dried glass noodles some green onion some black pepper [Directions] *Galbitang 1. Soak beef short ribs that are 4-5cm in length in cold water for about 2 hours to remove the blood. Tip. If the meat is too thick, cut some slits or chop into half. 2. In a deep pot, add enough water so that the short ribs fully submerge and boil over high heat. 3. When the water comes to a boil, add the short ribs and boil for about 5 minutes. Remove from water and wash off the impurities over running water. Tip. Boil the ribs until the blood on the bones disappear. 4. Chop the white radish into big chunks. 5. In a pot, add water (half of the prepared amount), the boiled short ribs, white radish, dried kelp, green onion, and soup soy sauce. Boil over high heat. Tip: Adjust the amount of water according to the size of the pot and the strength of the fire. 6. When the broth comes to a boil, reduce to medium heat and boil for another 1 hour and 30 minutes. Tip. In the middle of boiling, add the remaining amount of water. 7. When the white radish is cooked, scoop out from the broth and chop into bite sizes. 8. Scoop out the green onion and julienne the kelp. 9. Place the minced garlic in a sieve and add to the soup to infuse the flavor. Then, season with fine salt and serve. Tip. Add Miwon and beef dashida to your liking. *Garnishing the galbitang   1. Chop the green onion into 0.3cm pieces. 2. Soak the glass noodles in warm water for about 1 hour. Tip. If you are short on time, boil the noodles in boiling water. 3. In a bowl, add the soaked glass noodles, short rib broth, and white radish. 4. Top with julienned kelp, black pepper, and green onion and serve.