Galbitang (Beef Short Rib Soup)
Ingredients
- 1 kgBeef rib (cut into 5cm pieces)
- 500 gKorean radish (peeled and cut into large chunks)
- 1 pcOnion (whole peeled)
- 6 pcGarlic (whole peeled cloves)
- 2 tbspKorean soy sauce
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 100 gKorean sweet potato noodles (rehydrated)
- 3 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (ground)
- 1 pcFresh ginger (peeled and sliced)
Method
A clear, robust broth where the meat falls off the bone at the touch of a fork. The radish becomes tender, absorbing the rich beef juices for a deep, comforting warmth.
- 1
Soak the beef ribs in a large bowl of cold water for at least 1 hour. Change the water twice. This extracts the blood to ensure a perfectly clear broth without impurities.
- 2
Plunge the ribs into boiling water for 5 minutes. As soon as grey foam rises to the surface, drain everything and rinse each piece of meat under cold water to remove coagulated residue.
- 3
In a large pot, place the meat, large radish cubes, whole onion, garlic, and ginger. Cover with 3 liters of water. Bring to a boil then lower the heat. Simmer until the meat is fork-tender.
- 4
Remove the onion and ginger. Take out the radish, slice it, and put it back. Skim the fat off the surface. Add soy sauce, salt, and pepper. The broth should be translucent and amber.
- 5
Add pre-soaked sweet potato noodles and cook for 5 minutes in the broth. Serve piping hot with a shower of sliced green onions for crunch.
Frequently asked questions
How do you get this dish right?
- For an even clearer broth, strain it through a fine mesh sieve after cooking.
- If you have time, make the broth the day before, let it cool, and remove the solidified fat layer from the surface.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The broth will turn into jelly, which is a sign of good collagen extraction.
