Galbitang

Method

Blanch the beef short ribs in boiling water for 5 minutes, then drain and rinse thoroughly under cold water to remove impurities. Bring fresh water to a boil in a large pot and add the cleaned ribs, then simmer gently for 40 minutes until the meat is tender and the broth has developed a rich flavour. Cut the radish and potato into bite-sized cubes, crush the garlic, and roughly chop the onion. Add the prepared vegetables and garlic to the broth, then simmer for 15 minutes until the vegetables are nearly cooked. Stir in the soy sauce, gochugaru, and salt, then continue simmering for another 5 minutes until the vegetables are tender and the broth takes on a slightly reddish colour. Finish with a drizzle of sesame oil and garnish with perilla leaves and spring onion before serving.