Galbitang is the clear, restrained cousin of Korea's heavier beef soups: short ribs simmered slowly with daikon until the meat slides off the bone and the broth is pale and clean. It is what gets served at celebrations and to anyone who is unwell.
The clarity is the whole craft. Soak the ribs to draw the blood out, blanch them hard and throw that first water away, then keep the pot at a bare simmer. A rolling boil will cloud it every time.
