Dip the ribs in cold water and drain the blood.
Soak it in water for more than 4 hours to drain the blood or soak it in water with half a cup of sugar for about 2 hours.

Wash the drained ribs in running water and remove the fat.
The periosteum of ribs should be left so that the ribs and flesh cannot be separated.

Blanch half a cup of soju and ribs in boiling water for about 5 minutes.
It is the process of removing impurities and catching the smell of ribs.

Please cook the blanched ribs in cold water.

Bring to a boil from scratch with 3 to 3.5L of water.
Galbitang should have plenty of ribs to taste the soup, so don't hold too much water.

Add sliced radishes, green onions, onions, and whole garlic and boil them.
At the end, I went through the process of filtering the soup with a sieve. For those who don't like the process, it's better to boil the ingredients without the radish in the broth pack.

When the water starts to boil, bring to a boil over high heat for 10 or medium heat for 30 minutes.
Remove any impurities that come to mind from time to time.

After 40 minutes, remove all the stock ingredients.
*Put radish in the soup and cut it into pieces if you want to eat it together.

Add the ingredients for samgyetang and boil it for another 40 minutes with beef ribs.
If you don't have any medicinal herbs or don't like the scent, you can skip it.

While boiling the galbitang, chop the green onions to garnish.

Soak the glass noodles in water for more than 30 minutes.

Boil the well-boiled ribs in the sauce.
If you want to eat it like galbitang at a restaurant, boil it down to the bone, and if you want to eat it comfortably, spread the bone and cook it.
You don't have to boil it for too long, just boil it until the seasoning is slightly salty (about 5 minutes).
You can skip the galbi cooker.

Put the soaked noodles, braised short ribs, broth, and garnish in an earthen pot and boil it for a serving.
If you cut radish to add it, add it together.

It tastes even better if you serve mixed gourd or kkakdugi together.
It's galbitang with plenty of galbi, so it's rich in soup and has a soft scent with ginseng.
If you put rice in the hot soup, you will sweat a lot in the cold winter, and you will be able to rejuvenate your body properly in the summer, right?

It takes a long time to make it, but enjoy the galbitang that is full of taste and nutrition :)