Galbitang (beef short rib soup)
Boil the beef ribs with radish until clear and season with soy sauce and green onions at the end.
- Prep
- 25 min
- Cook
- 110 min
Scale the recipe
Ingredients
- Beef ribs for soup Weight of raw ribs including bones
- 1,000 g
- Korean radish
- 280 g
- water
- 14 C
- whole garlic
- 5 cloves
- Large green onion (daepa)
- 45 g
Seasonings
- Korean soup soy sauce (guk-ganjang)
- 2 T
- black pepper
- 1/6 T
- Fine salt Taste after adding the soup soy sauce, then add a pinch at a time if needed.
- to taste
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Blanching ribs
Blanch the ribs 1,000 g in plenty of boiling water for 5 minutes, then discard the first water.
-
Rinse the blanched ribs
Rinse the ribs to remove any debris.
-
Simmer the ribs and radish
Put the ribs, water 14 C, large chunks of radish 280 g and whole garlic cloves 5 cloves into a clean pot.
-
Skim the foam and simmer gently
Bring to a boil on high and skim off foam. Reduce to medium-low and simmer gently with the lid ajar.
-
Lift out the radish
After about 30 minutes, lift out the radish once a chopstick pierces it.
-
Cut the radish
Let it cool briefly, then cut into bite-size pieces about 1 cm thick.
-
Check the internal temperature and doneness
Cook another 50 to 65 minutes until the ribs are tender. Make sure the thickest part of the meat is held above 75℃ for 1 minute.
-
Remove the garlic and skim the fat
Remove the garlic and skim off the oil that rises.
-
Season the broth
Return the sliced radish and add the soup soy sauce 2 T. Taste the broth and add salt to taste a pinch at a time if needed.
-
Bring back to a boil and serve
Add ground pepper 1/6 T and sliced scallions 45 g, bring back to a brief boil and serve.
