STEP 1/5
Dip the ribs in cold water to remove the blood, and remove the water from the drained ribs, blanch them in boiling water, and rinse them cleanly.
STEP 2/5
Boil the blanched ribs, green onions, garlic, and whole pepper, and when the water starts to boil, reduce the heat to low and simmer for about 2 hours. Remove the green onions, pepper and garlic and cool the galbitang to remove the oil from the top. (If this process is troublesome, you can remove the oil while boiling.)
STEP 3/5
Add the radish to the de-oiled galbitang and boil over low heat for about 30 minutes.
STEP 4/5
Take out the ripe ribs and radish, slice the radish, add the amount of seasoning (soy sauce, minced garlic, sesame oil), and mix well.
STEP 5/5
Add seasoned galbi and radish to galbitang and boil over low heat for 30 minutes and finish. (Salt for the lack of seasoning.)
-If you boil it with meat for soup, such as yangji, the soup will taste stronger.
-You can add blanched glass noodles and boil them for a while before you eat.