galbitang - korean short ribs stew

 

3 pounds	Short Ribs (can also mix half and half galbitang galbi with regular galbijjim galbi)
4 slices	Korean Radish
1	Onion
12 pieces	Dashima (dried kelp/, if using cut version, 3 pieces if using large sheets)
4	Green Onions (sliced)
10	Garlic
10 cups	Water
2	Ginger (slices, ~ 1/2 inch wide each)
3 sp	Soy Sauce (for soup)
1 teaspoon	Salt (pepper)
2 sp	Mirin
1	Egg (optional) Instructions Soak meat in cold water for 3 hours, replacing the water every hour. This is to remove the blood and produce a clearer soup. Place meat into a large pot, and pour enough water to cover the meat. Bring to boil and boil for 5 minutes. Drain and wash the meat. In the Instant Pot, place the meat, dried kelp, radish, green onions, onion, and 10 cups of water. Can put garlic and ginger into a disposable pouch (see "Key Ingredients") for easier removal. Set on meat/stew mode for 45 minutes. Quick release, and run soup through a mesh strainer (can discard everything but the meat). Add 2-3 sp soy sauce for soup and 1 tsp salt (more to taste), 2 sp Mirin, and black pepper. Use sautee mode to heat for 10 more minutes. Let cool and place in refrigerator overnight to discard the layer of fat. Optional: make egg strips to serve with the soup. Scramble egg and cook in a frying pan (1 layer of egg). When cooked, cut the circular egg piece in half and then in 2-3 inch strips. Serve with egg strips and diced green onions. Dipping Sauce for Galbi pieces (Optional) Soy Sauce - 1 Tablespoon Vinegar - 1 teaspoon apple cider, white, rice vinegar all ok! Sesame seeds - few shakes optional Korean chili powder 1 teaspoon