Galbitang (Clear Korean Beef Short Rib Soup)

Soak 800 g beef short ribs in cold water for 1 hour, changing the water 2-3 times until the water runs light.

Blanch ribs in boiling water for 5 minutes to remove impurities, then rinse well under cold water.

Place ribs, 2.5 L water, 1 green onion stalk, and 6 garlic cloves in a large pot; bring to a boil over high heat, then reduce to medium-low.

Skim off foam carefully; simmer over medium-low heat for 1.5-2 hours until ribs are tender enough for chopsticks to pierce easily.

Cut 200 g daikon into large chunks, add to pot, and cook for 20 more minutes until the radish is translucent and tender.

While the soup simmers, beat 2 eggs.

Spread 1 tsp oil thinly in a nonstick pan and cook the eggs in thin layers over low heat, turning until fully set. Slice into strips and chop the remaining green onion. Add 2 tbsp soup soy sauce to the broth, then add the measured 1 tsp salt and 0.5 tsp black pepper gradually to taste. Top each bowl with egg strips and green onion.