Galbitang (Korean Short Rib Soup)

To clean the short ribs

1. Bring a pot of water to boil. Add the short ribs and boil for 10 minutes over medium-high heat. Drain and rinse the ribs with hot water. Make sure to scrape off any debris from the cut side of bones.

For the Instant pot cooking method

1. Put ribs, large chunks of radish, leek, onion, garlic, and the optional additions-—shiitake mushroom and Korean herb (optional) in an instant pot. Do not add dried sea kelp at this point (you will use it later). Pour in 8 cups of water. close the lid and set your pot to the Soup function. Set it for 30 minutes. When done, leave it for 10 minutes then do a quick release. If you have time, let it naturally release.
2. Remove the aromatics from the pot, leaving the broth and ribs. Add the dried sea kelp to the broth and let it soak for 5 minutes. Remove the sea kelp.
3. Note: For making soup base with aromatic vegetables: If you have a large soup bag (dashi bag), use it to hold the aromatics together so that it can be easily removed without taking out the meat.

For the Stovetop cooking method

1. If cooking in a soup pot over the stovetop instead, put parboiled short ribs and all the aromatics in a pot with water. Cover with a lid and bring to boil. Reduce the heat to low, and simmer for 1-1.5 hours. (You might need to add a little more water if the steam evaporates too much during simmering). Make sure to remove the sea kelp after 5 minutes of simmering.
2. Remove the aromatics and add the thin radish slices, minced garlic, and continue to cook until they are soft, about 2-3 minutes.

To finish off cooking

1. Option 1. If you want to serve the soup right away (if you don’t mind the fat): add the thin slices of radish, minced garlic, and let it cook until the radish pieces are soft and tender (use Saute mode if using an instant pot), about 2-3 minutes. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the drained noodles and simmer, about 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.
2. Option 2. If you prefer a lighter broth with less fat: let the soup cool down, and chill in the fridge overnight. The fat in the soup will float to the top and harden. Scoop out the fat with a slotted spoon or fat skimmer. Transfer the soup to a soup pot and add the thin radish slices and minced garlic. Cover and reheat the soup over medium heat until radish pieces are soft and tender. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the soaked noodles and simmer for the last 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.
3. To serve, ladle the hot soup along with short ribs, radish pieces, and some noodles into a serving bowl. Garnish with green onion, freshly cracked black pepper, sliced shiitake mushroom (if used in broth) on top. Serve with rice and banchan and/or kimchi.