Short Rib Soup Galbitang Recipes

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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.

SHORT RIB SOUP



Short Rib Soup image

This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 10 servings.

Number Of Ingredients 12

1 can (15-1/2 ounces) lima beans
1 can (14-1/2 ounces) cut green beans
4 cups water
2 pounds beef short ribs
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup coarsely chopped carrot
3/4 cup chopped onion
1/3 cup medium pearl barley
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon dried basil
1 bay leaf

Steps:

  • Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1046mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 6g fiber), Protein 9g protein.

GALBITANG (KOREAN BEEF SHORT RIB SOUP)



Galbitang (Korean Beef Short Rib Soup) image

We made another slow-simmering beef soup last night called galbitang, which includes beef short ribs, Korean radish (mu), and glass noodles (dangmyun). Serve with rice and other banchan (side dishes).

Provided by mykoreaneats

Categories     Noodle Soup

Time 2h17m

Yield 4

Number Of Ingredients 13

2 pounds beef short ribs
3 tablespoons soy sauce
4 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon ground black pepper
½ Korean radish (mu), cut into 1-inch slices
½ onion
2 cloves garlic
1 slice fresh ginger
4 ounces Korean glass noodles (dangmyun)
2 scallions, sliced into 1-inch pieces
1 tablespoon cooked egg strips
½ teaspoon toasted sesame seeds

Steps:

  • Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain.
  • Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish.
  • Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger.
  • Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes.
  • Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes.
  • Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.

Nutrition Facts : Calories 610.2 calories, Carbohydrate 23.8 g, Cholesterol 105 mg, Fat 45.1 g, Fiber 1.8 g, Protein 25.5 g, SaturatedFat 18.2 g, Sodium 912.1 mg, Sugar 2.7 g

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