Senin, 31 Agustus 2015

Short Rib Soup - 갈비탕

Galbitang is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients. The short ribs, or galbi also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk. Hence, the Korean name literally means 'short ribs soup' and is also called garitang, or galitang. The clear and hearty soup is made by slowly simmering galbi in water for a long time and is eaten as a meal. It is similar to seolleongtang, a soup made from the bones of ox legs.
Historical records on galbitang are found in records on table setting for Korean royal court banquets held in the 1890s. However, galbi, was assumed to have been eaten since the end of the Goryeo Dynasty (918 - 1392).
Galbitang has been a representative dish served at wedding receptions.

  • 1 kg beef short ribs
  • 1 small Korean radish (or daikon), about 2 cups
  • 1 medium size onion
  • 12 cups water
  • Starch noodles (optional)
  • 4 cloves of minced garlic
  • 4 to 6 green onions, chopped
  • ground black pepper

Extra ingredients needed for the spicy version
Hot pepper flakes, soy sauce & sesame oil

Extra ingredients needed for optional gyerannoreunjajidan (yellow egg paper strips) garnish for the nonspicy version
2 egg yolks, a pinh of salt, & 1 teaspoon cooking oil

Directions (for 2 serving)
Prepare the beef & broth
  1. Rinse the beef short ribs in cold water a couple of times to remove any residual blood and bone fragments. Soak in cold water.
  2. Drain the ribs and blanch in a large pot of boiling water for 10 minutes.
  3. Strain the ribs. Wash each one thoroughly and remove any visible fat. Clean the pot, too.
  4. Put the clean ribs back into the pot and add radish, onion, and 12 cups of water.
  5. Bring to a boil over medium high heat for 1 hour, and then lower the heat to medium and boil for another 1 hour.
  6. Remove from the heat. Discard the onion and put the ribs and radish into a stainless steel bowl.
  7. Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot and remove any floating fat with a spoon.
  8. Add about 1 cup of starch noodles and the minced garlic. Bring to a boil for a few minutes until the noodles are cooked. Taste a sample to check: they should be soft yet firm, with nothing hard inside.
  9. Turn off the heat.
For nonspicy Galbitang, prepare the optional gyerannoreunjajidan (yellow egg paper strips)

  1. Separate 2 egg yolks from the whites. Remove the white stringy stuff from the yolks. Mix with a pinch of salt.
  2. Add cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
  3. Lower the heat to very low heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Turn off the heat and let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
  4. Slice it thin strips and set aside.
Put the soup together

  1. Slice the radish into bite size pieces and put some into 2 large, shallow bowls.
  2. Add 2 or 3 ribs to each bowl.

For Spicy Galbitang

  1. Add 2 teaspoons of hot pepper flakes, 1 tablespoon of chopped green onion, 2 teaspoons of soy sauce, 1 teaspoon of sesame oil to each bowl. Mix well.
  2. Reheat the soup and add some broth and noodles to each bowl.
For Nonspicy Galbitang

  1. Reheat the soup and add some broth and noodles to each bowl.
  2. Add the gyerannoreunjajidan on top and sprinkle with chopped green onion.

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