Korean Galbi Tang 갈비탕 Beef Short Ribs Soup Recipes

SHORT RIB SOUP - GALBITANG

Steps:

• Soak short ribs in cold water to draw out blood from the meat. Soak for 1 hour. *If you don't want to wait, you can flash boil it, discard the liquid and boil again with fresh water added.
• Prepare one whole yellow onion with skin on.
• Prepare cut ginger, chopped garlic, 2 whole green onions and green onion roots(optional).
• Add ribs, ginger, green onions, onion and green onion roots and 10 cups of water in a large stock pot and bring to boil on medium high heat.
• Once it starts to boil, lower heat to medium, skim off any brownish foam that accumulates on top. This is necessary if you want a clear soup. It also helps you skim off fat. Here's how much I ended up with after 3 or 4 times of removing foam from the soup.
• SIMMER FOR 1 HOUR uncovered by lowering heat to medium low.
• After simmering for 1 hour, add radish slices.
• SIMMER for 20 MINUTES with radish added.
• Discard all aromatics - everything except radish.
• Season soup with guk ganjang, sea salt and chopped garlic. Simmer for 10 more minutes.
• Serve soup with some freshly sliced green onions, black pepper. With a bowl of rice.

GALBITANG (BEEF SHORT RIB SOUP)

Steps:

• Soak the ribs for 30 minutes in cold water. Drain.
• Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
• Drain the ribs. Wash the ribs under running water. Clean the pot.
• Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
• Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
• Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.

KOREAN BBQ GALBI

Steps:

• Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.
• Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.

KOREAN BBQ SHORT RIBS (GAL-BI)

Steps:

• Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
• Preheat an outdoor grill for medium-high heat.
• Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

KOREAN GALBI TANG 갈비탕 (BEEF SHORT RIBS SOUP)

Steps:

• Soak the ribs in a bowl of cold water for about an hour to drain the blood, changing the water if necessary. Mix sliced radish and add with the seasoning sauce. After soaking and rinsing the ribs, place in a large pot and cover with water until submerged. Add half onion, few garlic pieces, and a slice of ginger (this step is optional). Bring to a boil for about 30 minutes, removing any foam or scum that float to the top. Drain and rinse the ribs under cold water removing any impurities. Add new water just until ribs are submerged (more water can be added if desired). Bring to a boil, and then simmer over medium heat for 20 minutes. Add the radish and sauce mixture and cook for an additional 10 minutes. Lastly, add the vermicelli noodles and scallions and cook for another few minutes. Garnish with thinly cut egg strips and toasted sesame seeds. Serve with rice and other banchan (side dishes).