Galbitang (갈비탕)

Name: Galbitang
Total time: 161 min
Yield: 5
Cuisine: Korea
Ingredients: 1400 g short beef ribs; 450 g Korean radish; 1 pcs onion; 2 pcs green onion; 8 cloves garlic (cloves); 3 pcs ginger; 2 tbsp soy sauce; 1 tsp salt; to taste pepper; 85 g starch noodles; 4 pcs abalone; 4 L water

Korea

A hearty Korean soup made with short beef ribs, radish, and ginger. Served hot, often with starch noodles and optionally with abalone. It has a rich aroma and deep flavor thanks to soy sauce and spices.

Ingredients

1400 g short beef ribs
450 g Korean radish
1 pcs onion
2 pcs green onion
8 cloves garlic (cloves)
3 pcs ginger
2 tbsp soy sauce
1 tsp salt
to taste pepper
85 g starch noodles
4 pcs abalone
4 L water

Steps

Soak the short beef ribs in cold water for 30 minutes, then drain the water.
Pour about 2 L of water into a large pot, bring to a boil and add the ribs. After the water boils again, simmer for 2–3 minutes.
Drain the ribs, rinse them under running water, and clean the pot.
Return the ribs to the pot, add 3.5 L of water, Korean radish, onion, 8 cloves of garlic, 3 slices of ginger, soy sauce, and salt. Bring to a boil and simmer for 30 minutes over high heat uncovered.
Reduce the heat to medium, remove all vegetables (onion, garlic, ginger) and discard them. Set the radish aside.
Add 0.5 L of water, cover with a lid, and simmer for about 1 hour until the meat becomes tender.
7–8 minutes before the end of cooking, add the cleaned abalone (optional).
3–4 minutes before turning off the heat, add minced garlic, starch noodles, and return the radish to the soup.
Bring everything to a boil, season with salt and pepper to taste, skim off excess fat, garnish with finely chopped green onion, and serve hot.