We made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (moo), and glass noodles (dangmyun). Actually we were missing some breakfast items for the kids (no milk & juice) so it was out of default that we made this dish. This hearty soup is similar to seollongtang (a semi-white, milky soup made out of ox bones and brisket) and is slowly simmered for at least 2 hours (and up to 4 hours the traditional way). The result is a clean, invigorating broth (extra can be made in the process) intended to revitalize one's health and well-being. The finished servings are seasoned personally according to taste preference with minced scallions, salt and pepper, which are set out on the table. As for us, we topped it with scallion slices, thin strips of fried egg, and sesame seeds; a very nice breakfast for the entire family.