Rib Soup Kalbi Tang Recipes

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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

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

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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