Clear Double-Beef Galbitang with Brisket and Egg Ribbons

Method

1. Soak the short ribs and brisket in cold water for 1 h, changing the water twice.

   Add in this stepBone-in beef short ribs, cut into 5 cm pieces 600 gBeef brisket, in one piece 150 g

2. Bring plenty of water to the boil in a 22 cm pot over high heat and blanch the ribs and brisket for 5 min. Rinse each piece under running water and trim thick lumps of fat from the ribs.

   high heat

3. Put the meat in the clean 22 cm pot with the measured water, the radish in one chunk, the onion, leek, garlic and ginger. Boil over high heat for 12 min, skimming off the foam, then turn down to medium-low heat, set the lid ajar and simmer for 1 h 45 min. Keep the surface barely trembling; a rolling boil clouds the broth.

   Add in this stepWater 2.6 LKorean radish or daikon 200 gOnion 100 gKorean leek (daepa) or thick spring onion, white part 60 gGarlic cloves, whole 5Fresh ginger, sliced 8 g

   high heat→medium-low heat

4. Lift out the meat and radish and refrigerate them in a covered container. Strain the broth through a sieve lined with paper towel, cool it and chill for at least 4 h, ideally overnight. Spoon off every bit of the white fat that sets on top.

5. Slice the brisket 5 mm thick across the grain and the radish into flat 3 cm pieces. Toss the ribs and brisket with the soup soy sauce for the meat, minced garlic and sesame oil. Soak the glass noodles in warm water for 30 min.

   Add in this stepKorean soup soy sauce (for the meat) 1 tspGarlic, minced 1 tspToasted sesame oil 1 tspSweet potato glass noodles (dangmyeon) 40 g

6. Separate the egg and beat the yolk and white in separate bowls. Wipe a 18 cm non-stick pan with a film of oil and cook each one over low heat for 2 min into a thin sheet without letting it colour. Cool, then cut into thin ribbons (yellow and white garnish).

   Add in this stepEgg 1Neutral oil (for the omelette) ½ tsp

   low heat

7. Put the de-fatted broth, seasoned meat, radish and jujubes in a pot and heat over medium heat for 10 min until the meat is hot through. Season with the soup soy sauce for the broth, salt and pepper.

   Add in this stepKorean soup soy sauce (for the broth) 2 tspSalt ¾ tspBlack pepper 1 pinchDried jujubes (red dates) 2

   medium heat

8. Add the noodles and warm them over medium heat for just 1 min. Arrange ribs, brisket and noodles in bowls, ladle over the broth and top with egg ribbons and spring onion.

   Add in this stepSpring onion, finely sliced 2 tbsp

   medium heat