Boneless Galbitang (Beef Rib Soup) with Seokbakji (Radish Kimchi)

Cut the radish into thin, bite-sized pieces.

In a bowl, toss the radish with coarse sea salt and let it sit for 30 minutes to draw out moisture.

While the radish is salting, prepare the seasoning paste by mixing red pepper flakes, raw sugar, anchovy fish sauce, salted shrimp, minced garlic, and ginger powder in a bowl.

Drain the excess water from the salted radish. Add the seasoning paste and mix gently until the radish is evenly coated.

In a pot of boiling water, blanch the beef brisket for about 5 minutes to remove impurities. Discard the blanching water.

In a clean pot, add the blanched beef, 2L of fresh water, a spice pack with minced garlic and peppercorns, radish, green onion, shiitake mushrooms, and kelp.

Bring the pot to a boil and simmer for at least 40 minutes until the meat is tender.

Once cooked, remove all the solids (meat, vegetables, kelp) from the soup. Strain the broth for a clearer soup if desired.

Thinly slice the cooked beef against the grain.

Return the sliced beef to the pot. Add glass noodles and boil briefly until the noodles are cooked.

Season the finished soup with soup soy sauce, fish sauce, and salt to taste.

Ladle the hot soup into a bowl over cooked rice. Garnish with sliced green onions and a pinch of black pepper. Serve immediately with the Seokbakji on the side.