IllustrationGalbi-tang (Beef Short Rib Soup)
Beef short ribs are soaked to draw out the blood, then simmered clear so both the meat and the broth come through.
Soups · serves 4
How many servings?
How to make it
- 1
Prep
• Soak the beef short ribs in cold water for 2 hours to draw out the blood. / • Soak the dangmyeon (glass noodles) in cold water for 30 minutes. / • Cut the radish into large chunks.
- 2
Blanch the short ribs in boiling water for 5 minutes, then rinse them.
- 3
Put the short ribs, water, radish, green onions, and garlic in a pot and bring to a boil.
- 4
Skim off the foam and simmer over medium-low heat for 90 minutes.
- 5
Lift out the radish and aromatics, then strain the broth.
- 6
Bring the short ribs and broth back to a boil and season with guk-ganjang, salt, and black pepper.
- 7
Add the soaked glass noodles and simmer for 5 minutes.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- If the blood isn't drawn out fully, you get an off smell and a cloudy broth.
- Using the first blanching water makes the broth heavy.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
Storage
Keeps 3 days refrigerated. Once the fat is skimmed off, it can be frozen for 30 days.
thebobkim.com/en/recipe/k010 · BOBKIM
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