Deep and Rich Galbitang (Beef Short Rib Soup) – Altoran Im Sung-geun Style
Altoran Im Sung-geun’s Galbitang Recipe: Guaranteed Success at Home
Galbitang is a universally loved dish! Today, we’re taking on the challenge of making this hearty beef short rib soup at home using the trusted Altoran recipe by Chef Im Sung-geun. Galbitang is known to warm the body and boost immunity with its rich protein content. The key is the water-to-rib ratio, approximately 1:1.5, for a clear and refreshing broth.
Galbitang Ingredients- 2kg Beef short ribs for soup
- 1 piece (5cm) large radish
- 1/2 onion
- 2 stalks green onions
- 5 cloves garlic
- 1 knob ginger
- 2 dried licorice root pieces
Braising Sauce- 1/2 cup soy sauce
- 4 tbsp brown sugar
- Pinch of black pepper
- 3 cups broth
- 1 cup soju
- 1/2 cup soy sauce
- 4 tbsp brown sugar
- Pinch of black pepper
- 3 cups broth
- 1 cup soju
Cooking Instructions
Step 1
Prepare the beef short ribs specifically for soup. Also, gather the green onions and onion for aroma, radish for refreshing sweetness, and whole garlic, ginger, and licorice root pieces to remove any gamey odors.
Step 2
Place 2kg of short ribs in a bowl, add 3 tablespoons of sugar, and soak them in cold water for about 2 hours to remove blood. Thoroughly removing the blood is crucial for a clean, clear, and refreshing broth.
Step 3
After soaking and draining the ribs, rinse them well. Bring a pot of water to a boil, add 50ml of soju, and blanch the ribs for 5 minutes. Immediately rinse them under cold water. This step effectively removes any excess fat and unpleasant smells.
Step 4
With the cleaned ribs, add water and boil over high heat for 50 minutes. Use approximately 2.5 to 3 liters of water for 2kg of ribs. During boiling, diligently skim off any foam or impurities that rise to the surface. Continue boiling for about 10 more minutes, then reduce the heat to medium.
Step 5
To the simmering ribs, add the 5cm piece of radish, half an onion, 2 stalks of green onion, 5 cloves of whole garlic, 1 knob of ginger, and 2 pieces of dried licorice root. Continue to simmer over medium heat for 40 minutes to infuse the flavors.
Step 6
After simmering for 40 minutes, turn off the heat and let it rest with the lid on for 15 minutes. This resting period is key to tenderizing the meat. Once rested, carefully remove the ribs and radish, discarding the vegetables. Let the broth cool without seasoning it yet.
Step 7
As you handle the removed ribs, carefully trim away any tough, fatty membranes. Removing these membranes ensures the meat is tender and prevents the soup from tasting too greasy.
Step 8
Now, let’s prepare the braising sauce for added depth of flavor. In a separate pot, combine 1/2 cup of soy sauce, 4 tablespoons of brown sugar, a pinch of black pepper, 3 cups of the reserved broth, and 1 cup of soju. Mix well.
Step 9
Pour the prepared braising sauce into a pot with 3 cups of broth. Add the reserved ribs and radish. Ensure the ribs are submerged in the liquid by adding more broth if needed. Simmer over medium-low heat for 10-15 minutes, allowing the flavors to meld and the ribs to absorb the sauce.
Step 10
Once the ribs and radish are nicely braised, separate the braised ribs and radish into a serving dish. Reserve the braising liquid as well; this will add incredible flavor to the final soup.
Step 11
Finally, it’s time to assemble the galbitang. In an individual earthenware pot or deep bowl, arrange 4-5 braised ribs per serving. Ladle about 10 scoops of the galbitang broth over the ribs, just enough to partially cover them. Season with 1 teaspoon of soup soy sauce and a pinch of salt. For an extra boost of umami, you can add a ladle of the braising liquid instead of regular soy sauce (I used the braising liquid for a rich, savory flavor despite the darker color). Adjust the final seasoning with salt as needed. Garnish with half a handful of soaked glass noodles, a spoonful of chopped green onion, and shredded egg garnish. A final sprinkle of black pepper completes this magnificent galbitang!
