In order to make soup or soup, blood must be drained first. If it's frozen, take out blood about three times, and if it's refrigerated, take it out about once. I put it in once, but there's a lot of blood.

The blood was drained by changing the water three times in total, but in order to boil the clear galbitang without deep taste and smell, boil it as if you were blanching it once. If you do that, you can filter out impurities while also catching the smell.

There are a lot of comments. Now, take out the meat and wash the meat neatly.

Let's transform neatly cleaned LA ribs into galbitang. Put it in a pot and add water.

The only thing you put in is green onions!! Add green onion and boil it first. For the liver, Jeong Sang-hoon made it with tuna liquid, but I made it with hairtail fish sauce, which tastes much better than that. When it boils up, transfer it to medium-low heat and gently boil it to remove any bubbles or oils that come up. If you think it's bland after tasting it, you can add the fish sauce again.

Take out the well-boiled LA galbitang and add a new green onion. Add pepper and boil it again.

Make soy sauce to dip the meat in the galbitang. It's mustard soy sauce.

It's LA galbitang that's been boiled. The soup is clear, cool, and you can feel the rich taste. For some reason, LA galbi... It seems like it's greasy, but it was a lot. That's how much oil was needed to be drained and removed. When the galbitang cools, the oil solidifies and floats on top. Hang it with a ladle or strainer and boil it again three times.