Galbitang - Korean Beef Short Rib Soup

Name: Galbitang - Korean Beef Short Rib Soup
Total time: 5700 s
Yield: 6 servings
Cuisine: British
Ingredients: 500 g beef short ribs, membranes removed; 1 onion, cut into large chunks; 250 g Korean radish, peeled (am not using it cos I can’t find it in my local asian shop); 3 spring onions, white part; 2 garlic cloves, peeled; 10 whole black peppers; 10 cups water; 1 1/2 tbsp light soy sauce; 1 tbsp minced garlic; 2 tsp sea salt or more to taste; to taste Ground black pepper

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

During the lockdown I always watching Korean Drama on Netflix and since then I’ve become addicted to it, not only with the drama itself (my favorite Korean actor is So Ji Sub and Hyun Bin 🤭🤪🤣) but all the food they were eating on the scene makes me drooling. So here’s my first attempt making galbitang using recipe from mykoreankitchen with all the ingredients that I can find here in my local asian shop #mycookbook

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

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Ingredients

1 hr 35 mins

6 servings

500 gbeef short ribs, membranes removed
1onion, cut into large chunks
250 gKorean radish, peeled (am not using it cos I can’t find it in my local asian shop)
3spring onions, white part
2garlic cloves, peeled
10whole black peppers
10 cupswater
Seasonings :
1 1/2 tbsplight soy sauce
1 tbspminced garlic
2 tspsea salt or more to taste
to tasteGround black pepper

Saved

Steps

1 hr 35 mins

1

Soak the beef ribs in cold water for 20 mins. Change the water a few times during this time. This is to draw out the red liquid (which looks like blood) from the meat and also to rinse out any bone fragments.
2

In a large pot of boiling water (enough fo fully cover the ribs), boil the ribs for 10 minutes over medium heat. Drain the water and rinse the ribs in cold water. Cut off any obvious excess fat from the ribs.
3

Place them in a large clean pot. Add onions, spring onions, garlic, black peppers and water (10 cups) into the pot and bring them to boil over medium high heat, covered. Once boiling, reduce the heat to medium low and simmer for 1.5 hours.
4

Gently take out the beef ribs from the broth and set them aside. Strain the remaining ingredients over another clean pot. Discard all the strained vegetables while keeping the broth. Remove the fat.
5

Season the beef ribs with the seasoning ingredients and gently place them into the pot. Bring the pot to boil over medium high heat for about 10 minutes.
6

Serve the soup with cooked rice and kimchi.