Galbitang Guksu

Soak the beef short ribs in cold water for at least 2-3 hours, changing the water every hour, to remove excess blood.

Drain the beef short ribs. Place them in a large pot, cover with fresh water, and bring to a rolling boil. Boil for 10-15 minutes to blanch and remove impurities. Skim off any foam.

Drain the blanched beef short ribs and rinse each piece thoroughly under cold running water to remove any remaining impurities or bone fragments. Clean the pot.