Pat and I were probably the lamest New Years Eve party people in history. We had grand plans to go to Taipei 101 to celebrate the new year but found ourselves in bed sick by 9PM. It was really sad. I think I woke up at 11:35PM only to fall back asleep before I was even aware of it.

The culprit for me? The stomach flu. Luckily, I was better by the next day and found myself starving. And what was it that I needed to have? Korean kalbi tang. Of course, I would want this while in Taiwan of all places.

There’s something about being sick that brings out my inner desires for comfort food. This, for me, is like the equivalent of wanting chicken soup when you have a cold, which I also crave.  Beef short ribs, salt, and garlic simmer together for a few hours to form an incredibly simple and warm broth. Toss in some white radish toward the end and scallions to add a slight onion bite and you’re done.

I was sadly very unsuccessful in finding this on the day when I really wanted it, surprise surprise. But my craving for it only grew as we flew back home and settled back to life as normal. Within a day of getting back, a huge pot of it was simmering on my stove and I enjoyed bowl after bowl of it for a few glorious days.

Korean Kalbi Tang

2-3 pounds, bone-in short ribs (the thick, 2-inch ones)
2 teaspoons minced garlic
about 3 quarts of water
2 cups white radish (daikon, “mu”) cut into thin, 2-inch pieces
3 scallions, chopped
salt and pepper

To remove the impurities from the meat, soak the short ribs in cold water for about 20 minutes. An alternative is to boil the meat briefly and discard the water before cooking.

Add the water, meat, and about 1 teaspoon of salt to a large pot. Bring to a boil and then reduce to a simmer. Simmer for about 1.5 hours, or until meat is cooked through.

Remove as much fat as you can by skimming a spoon across the surface of the broth.

Add the radish and garlic and bring back to a boil. Reduce to a simmer for about 15-20 more minutes, until radish is cooked. Add salt and pepper to taste.

Ladle into bowls, top with scallions, and serve with rice.