Discover Korean Food 85: Dr. Sook-Ja Yoon’s “Galbitang, Beef Rib Soup”

Galbitang is a soup made by slowly simmering beef ribs. It is garnished and served with steamed rice at the table. Beef ribs are a tasty cut that is well-marbled with fat. Therefore, beef ribs are also grilled and steamed.

[Ingredients & Quantity]
600 g beef ribs, 1 kg (5 cups) precleaning water
5 kg (25 cups) boiling water
200 g radish
60 g (1 ea) egg
Fragrant seasoning : 40 g (1 root) green onion, 42 g (6 cloves) garlic, 130 g (½ head) onion
36 g (2 tbsp) clear soy sauce, 8 g (2 tsp) salt
Sasoning : 28 g (2 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 0.3 g (⅛ tsp) ground black pepper

1. Cut the beef ribs into 5 cm-long, soak in cold water for 3 hours to draw out the blood, changing the soaking water every 1 hour.
2. Remove fats and tendons from the beef ribs.
3. Trim and wash the radish, peel skin (180 g), cut into 6 cm-long.
4. Panfry egg for yellow/white egg garnish, and cut into 2 cm-long of diaper shape.
5. Blend seasoning.

1. Pour water in the pot and heat it for 5 min. on high heat. When it boils, add the beef ribs, and boil it another 2 min. Discard boiling water.
2. Pour cold water and beef ribs in the pot, boil it for 20 min. on high heat, then lower the heat to medium, simmer it for 2 hours Add radish and fragrant seasoning together, boil for 1 hour, while skim the fats.
3. When radish is well-done, take out the radish, cut into 3 cm-wide, 4 cm-long and 0.5 cm-thick. Remove out the fragrant seasoning from the pot.
4. Cool down the broth, filter through cotton cloths, skim fats off. Season with clear soy sauce and salt. Put beef ribs (420 g) and radish into the broth, boil it for 5 min. on medium heat.
5. Place the beef rib soup in a bowl, top with egg garnish, then serve with seasoning sauce.

* Beef rib soup may be boiled with seasonings from the beginning.
* Boiled potato starch noodles may be added upon taste.
* Chopped green onion and red pepper powder may be added upon taste.
* Summer radish may have strong smell. Scald summer radish in water before adding into the broth.

You must be logged in to post a comment Login

London United Korean Fan Club

London United Japanese Fan Club