Hearty Beef Rib Soup (Galbitang)
Nourishing Beef Rib Soup (Galbitang): A Soul-Warming Broth Perfect for Winter
There’s nothing quite like a rich, meaty broth to warm you up, and beef rib soup (Galbitang) is a top-tier choice for a nourishing meal. I’ve made a hearty batch that’s perfect for enjoying with a bowl of rice. It’s simple and easy, so let’s make it together! ^^
Main Ingredients
- 700g beef short ribs, cut into large pieces
- 1.5L water
- 15 whole garlic cloves (unpeeled)
- 7 dried jujubes (deseeded)
- 2 large green onions, cut into large pieces
- 2 astragalus root (huangqi), rinsed clean
- 1 piece dried kelp (dashima), palm-sized
- 150g Korean radish (mu), cut into large pieces
Seasoning for Galbitang
- 3 Tbsp Cheongju (rice wine for cooking, to remove odor)
- 1/2 tsp black pepper
- 1/2 Tbsp salt (for tasting)
- 2 Tbsp soup soy sauce (for added umami)
- 3 Tbsp Cheongju (rice wine for cooking, to remove odor)
- 1/2 tsp black pepper
- 1/2 Tbsp salt (for tasting)
- 2 Tbsp soup soy sauce (for added umami)
Cooking Instructions
Step 1
Begin by rinsing the large pieces of beef short ribs under cold running water for about 30-50 minutes to remove excess blood. Change the water periodically as it becomes cloudy to ensure thorough blood removal. This step is crucial for a clear and clean-tasting broth.
Step 2
After soaking, rinse the ribs again under cold water to remove any remaining impurities. Drain them slightly and place them in a pot. Add just enough water to barely cover the ribs. This initial step is to blanch the ribs and remove any surface impurities.
Step 3
Bring the water to a boil over high heat, uncovered. Blanch the ribs briefly until the surfaces turn opaque (white). This quick boil helps to further clean the meat and makes it easier to skim off any scum that rises to the surface.
Step 4
Remove the blanched ribs from the pot and rinse them thoroughly under cold running water one more time to wash away any remaining impurities. Drain well and return the clean ribs to the pot.
Step 5
Now, add the remaining ingredients that will build the rich flavor of the Galbitang: the whole garlic cloves, dried jujubes, large chunks of green onion, astragalus root, and the Korean radish cut into large pieces.
Step 6
Pour in the 1.5L of fresh water and bring it to a boil over high heat. Starting with high heat helps to extract the flavors from all the ingredients efficiently.
Step 7
Once the soup begins to boil, add the seasoning ingredients: Cheongju, black pepper, and soup soy sauce. Stir to combine. Reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour. Slow simmering over low heat allows the beef’s rich essence to deeply infuse the broth.
Step 8
After simmering for an hour, remove the kelp immediately. Boiling kelp for too long can release a sticky substance that makes the broth cloudy and affects its taste. After removing the kelp, bring the soup back to a simmer and continue to cook for another 30 minutes, or until the beef short ribs are incredibly tender and falling off the bone.
Step 9
Periodically throughout the cooking process, skim off any fat or impurities that rise to the surface of the soup. This step helps to ensure a clear and clean-tasting broth without greasiness.
Step 10
With this careful cooking, you’ll have a deeply flavorful and rich beef rib soup broth.
Step 11
Finally, remove all the solid ingredients except for the broth and the tender beef ribs. (Keeping them in longer can cause them to break apart and make the broth cloudy, so it’s best to remove them). Ladle the hot Galbitang into bowls, adding plenty of chopped green onion to your preference. Adjust the seasoning with additional salt and pepper to taste. For the tender beef ribs, a dipping sauce made with a 1:1:0.5:0.5 ratio of soy sauce, vinegar, mustard, and sugar, respectively, is a delightful accompaniment.
