Rainy weather calls for a galbitang. If only this soup was easy as other soups where you just put everything in the pot and start boiling.
Soaking it(to remove excess meat juice), blanching it, cooking it, and to cooling it to skim off the fat. All of which are such exacting steps. Nonetheless, the result makes the process absolutely worth it, with its ‘clean’ and ‘refreshing’(direct translation of how I would describe it in Korean) flavors.
I like adding daikon radish to my galbitang for that added depth and sweetness.
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