Galbitang is a Korean soup made with beef short-ribs. This delicious soup is eaten as a stand-alone meal, and it is prepared by boiling short-ribs and a whole radish for about 4 to 5 hours. When cooked, the meat is flavored with scallions, garlic, ground pepper, soy sauce, sesame oil, sesame seeds, and salt.
It is then placed back into the broth along with the sliced radish. This soup is similar to seolleongtang, which is made with ox bones. Due to the fact that beef ribs are an expensive cut of meat, galbi-tang is considered to be a rather special dish, thus being served on special occasions, such as weddings and banquets.
Korean Beef Short Ribs Soup | (갈비탕 – Galbitang)
Course: SoupsCuisine: KoreanDifficulty: Medium2
servings30
minutes1
hour40
minutes300
kcal2
hours10
minutesGalbitang is a Korean soup made with beef short-ribs. This delicious soup is eaten as a stand-alone meal, and it is prepared by boiling short-ribs and a whole radish for about 4 to 5 hours. When cooked, the meat is flavored with scallions, garlic, ground pepper, soy sauce, sesame oil, sesame seeds, and salt.
Ingredients
1 kg (about 3 pounds) beef short ribs
1 small Korean radish (or daikon), about 2 cups
1 medium size onion
12 cups water
Starch noodles (optional)
4 cloves of minced garlic
4 to 6 green onions, chopped
ground black pepper
- Extra ingredients needed for the spicy version:
Hot pepper flakes
soy sauce
toasted sesame oil.
- Extra ingredients needed for optional yellow egg paper strips:
Called gyeran-noreunja-jidan (계란 노른자 지단) in Korean, they are a colorful garnish for the nonspicy version.
2 egg yolks
a pinch of kosher salt
1 teaspoon cooking oil
Directions
- Rinse the beef short ribs in cold water a couple of times to remove any residual blood and bone fragments. Soak in cold water.
- Drain the ribs and blanch in a large pot of boiling water for 10 minutes.
- Strain the ribs. Wash each one thoroughly and remove any visible fat. Clean the pot, too.
- Put the clean ribs back into the pot and add radish, onion, and 12 cups of water.
- Bring to a boil over medium high heat for 1 hour, and then lower the heat to medium and boil for another 1 hour.
- Remove from the heat. Discard the onion and put the ribs and radish into a stainless steel bowl.
- Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot and remove any floating fat with a spoon.
- Add about 1 cup of starch noodles and the minced garlic. Bring to a boil for a few minutes until the noodles are cooked. Taste a sample to check: they should be soft yet firm, with nothing hard inside.
- Turn off the heat.
- Make optional yellow egg paper strips
- Separate 2 egg yolks from the whites. Remove the white stringy stuff from the yolks. Mix with a pinch of salt.
- Add cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
- Lower the heat to very low heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Turn off the heat and let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
- Slice it thin strips and set aside.
- Put the soup together:
- Slice the radish into bite size pieces and put some into 2 large, shallow bowls.
- Add 2 or 3 ribs to each bowl.
- For spicy galbitang:
- Add 2 teaspoons of hot pepper flakes, 1 tablespoon of chopped green onion, 2 teaspoons of soy sauce, 1 teaspoon of toasted sesame oil to each bowl. Mix well.
- Reheat the soup and add some broth and noodles to each bowl.
- For nonspicy galbitang:
- Reheat the soup and add some broth and noodles to each bowl.
- Add the gyerannoreunjajidan on top and sprinkle with chopped green onion.
- Serve:
- Put a bowl of salt and a bowl of chopped green onion on the table, as well as a pepper grinder. Diners can add salt, green onion, and pepper to taste. Serve with rice and kimchi. You can also serve with some other side dishes if you want to.
