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Galbitang
Korean Short Rib Soup
A comforting and deeply flavorful Korean soup featuring tender beef short ribs simmered in a clear, savory broth. This classic dish is known for its simplicity and the melt-in-your-mouth texture of the ribs.
๐ง ์ฌ๋ฃ
- 700 g Beef short ribs (flanken cut)(Look for ribs with good marbling for tenderness and flavor.)
- 3 L Water(For the broth.)
- 300 g Korean radish (mu)(Peeled and cut into bite-sized pieces (about 1-inch cubes or thick half-moons).)
- 4 Scallions(White and light green parts for the broth, green parts thinly sliced for garnish.)
- 6 cloves Garlic(Peeled and lightly smashed.)
- 1/2 Onion(Peeled and quartered (optional, for added depth of flavor).)
- to taste Salt
- to taste Black pepper
- 2 Egg(For making egg garnish (jidan).)
- 50 g Glass noodles (dangmyeon)(Optional, soaked in warm water for 10 minutes until pliable.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the short ribs: Place the beef short ribs in a large bowl and cover with cold water. Soak for at least 1 hour (or up to 2 hours) to draw out impurities and blood. Drain and rinse the ribs thoroughly under cold running water. Pat dry.
โฑ๏ธ 1 hour - 2 hours - 2
First boil (optional but recommended for a cleaner broth): Place the rinsed short ribs in a large pot. Cover with cold water by about 2 inches. Bring to a rolling boil over high heat for 5-10 minutes. You will see scum rise to the surface. Carefully drain the ribs and rinse the pot. Wipe the pot clean.
โฑ๏ธ 15 minutes - 3
Simmer the broth: Return the blanched ribs to the clean pot. Add 3 liters of fresh cold water, the prepared Korean radish, smashed garlic cloves, the white and light green parts of the scallions, and the optional onion quarter. Bring to a boil over medium-high heat.
โฑ๏ธ 10 minutes - 4
Reduce heat and simmer: Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for at least 2 hours, or until the beef is very tender and easily pulls away from the bone. Skim off any foam or impurities that rise to the surface during the first hour of simmering. The broth should remain clear.
โฑ๏ธ 2 hours - 5
Prepare garnishes: While the soup simmers, prepare the egg garnish (jidan). Whisk the eggs lightly with a pinch of salt. Heat a lightly oiled non-stick skillet over low heat. Pour a thin layer of egg mixture to create a thin omelet. Cook until set, then flip and cook the other side briefly. Let cool, then slice into thin strips. If using glass noodles, drain them after soaking.
โฑ๏ธ 15 minutes - 6
Season the soup: Once the ribs are tender, remove them from the pot and set aside. Discard the cooked scallion whites, garlic, and onion. Strain the broth through a fine-mesh sieve into a clean pot or back into the rinsed original pot for a clearer soup. Return the ribs to the broth. If using glass noodles, add them now and cook for 3-5 minutes until tender. Season the soup generously with salt and freshly ground black pepper to taste. The broth should be savory and well-balanced.
โฑ๏ธ 10 minutes - 7
Serve: Ladle the hot galbitang into individual serving bowls, ensuring each bowl gets a good portion of ribs and radish. Garnish generously with the thinly sliced green parts of the scallions and the prepared egg strips. Serve immediately.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an exceptionally clear broth, ensure you skim off all impurities during simmering and consider straining the broth through cheesecloth.
- โThe key to tender ribs is a long, slow simmer. Don't rush this process.
- โTaste and adjust seasoning at the end. Salt is crucial for bringing out the flavors of the beef and radish.
- โThe optional first boil helps remove more blood and impurities, leading to a cleaner tasting and clearer broth.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add soaked glass noodles (dangmyeon) during the last 5 minutes of cooking for a heartier soup.
- Include other root vegetables like daikon or carrots, cut into similar sizes.
- For a spicier kick, add a pinch of red pepper flakes (gochugaru) to the broth or serve with a spicy dipping sauce.