Rib Soup Kalbi Tang Recipes

RIB SOUP (KALBI TANG)

Rib Soup (Kalbi Tang) image

Make and share this Rib Soup (Kalbi Tang) recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs beef ribs
2 teaspoons soy sauce
1 teaspoon sugar
3 teaspoons chopped green onions
1 teaspoon minced garlic
1 teaspoon toasted, crushed sesame seeds
black pepper
salt
prepared egg (for garnish)

Steps:

Cut the ribs into 2" lengths.
Slash the meat through to the bone in several places.
Place in a pan and add 20 cups of water.
Bring to a full boil, then lower heat and simmer until the meat is tender.
Chop the green onions.
Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
Put the seasoned ribs back into the broth.
Bring to a boil and add the longer pieces of green onions.
To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).

GALBITANG (BEEF SHORT RIB SOUP)

Galbitang (Beef Short Rib Soup) image

A hearty, nourishing soup made with beef short ribs

Provided by Hyosun

Categories Main Course

Number Of Ingredients 12

Ingredients

about 3 pounds short ribs
1 pound Korean radish, mu (무)
1 medium onion
2 large scallion white parts
8 plump garlic cloves
3 thin ginger slices (1-inch rounds)
2 tablespoons soup soy sauce (Use 1 T if your soy sauce is dark)
salt and pepper
3 ounces starch noodles - optional (dangmyeon, soaked in warm water for about 20 minutes)
1 teaspoon minced garlic
2 scallions (finely chopped)
4 abalone - optional (See note)

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.

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