Simple Homemade Clear Beef Rib Soup (Galbitang)
Easy Recipe for Beef Rib Soup: A Rich and Flavorful Broth Your Family Will Love
When the weather turns chilly, what could be better than a warm, comforting bowl of soup? This recipe for Galbitang, a clear Korean beef rib soup, is surprisingly simple to make at home. Featuring tender beef ribs and a deeply flavorful broth, it’s perfect for a special family meal or a nourishing treat. We’ll use beef ribs intended for braising, making the process straightforward without the need for pre-soaking or blanching. Enjoy a clear, clean-tasting broth that’s incredibly satisfying. Inspired by a simple method, this recipe focuses on achieving maximum flavor with minimal fuss. A spoonful of this hot soup will surely bring warmth and happiness to your entire family!
Main Ingredients for Galbitang- 2kg Beef Short Ribs (for braising)
- 3.5L Water (for initial boiling)
- 2 Tbsp Salt (for seasoning)
- 4 Tbsp Beef Bouillon Powder (for umami)
- 1.5L Water (for additional broth)
Garnishes- 1 Green Onion (chopped)
- 1 Egg (for egg garnish)
- A small amount of Enoki Mushrooms
- 1 Red Chili Pepper
- Glass Noodles (optional, soak beforehand)
- A pinch of Black Pepper
- 1 Green Onion (chopped)
- 1 Egg (for egg garnish)
- A small amount of Enoki Mushrooms
- 1 Red Chili Pepper
- Glass Noodles (optional, soak beforehand)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare 2kg of beef short ribs meant for braising. Rinse them thoroughly under running water, gently rubbing them with your hands. This recipe skips the traditional steps of soaking to remove blood or blanching the meat. Instead, we’ll cook it directly in boiling water. Therefore, a meticulous cleaning process is essential. Thoroughly washing the ribs and skimming off impurities during cooking are key to achieving a clean, flavorful Galbitang without any gamey odors.
Step 2
After rinsing the ribs under running water a couple of times, the preparation is complete. It’s really that simple!
Step 3
Now, fill a large stockpot with 3.5L of water and bring it to a boil over high heat. Once the water is boiling vigorously, add the cleaned beef ribs. Reduce the heat to medium-high and simmer for 40 minutes.
Step 4
You can cook with the lid on or off, or a combination. I found it helpful to cook with the lid off for the first 20 minutes and then with the lid on for the remaining 20 minutes. During the simmering process, foam and impurities will rise to the surface. It’s crucial to continuously skim these off. This step is vital for removing any unwanted flavors and ensuring a clear, pristine broth. Paying attention to this will result in a delicious Galbitang with a clean taste.
Step 5
Carefully skim off any foam or floating impurities that appear during cooking.
Step 6
Let it simmer for 40 minutes over medium-high heat. By this point, the basic flavor of the Galbitang will already be developing beautifully.
Step 7
While the Galbitang is simmering, let’s prepare the garnishes. Finely chop 1 green onion into about 0.5cm pieces. Beat 1 egg and cook it into a thin omelet. Slice the omelet into bite-sized pieces (diamonds or strips) for a traditional, elegant presentation.
Step 8
Prepare the enoki mushrooms by trimming the ends and separating the strands. Thinly slice the red chili pepper. You can artfully thread the enoki mushrooms onto the chili pepper slices, like putting on a ring, for a decorative touch. (Optional)
Step 9
After 40 minutes of simmering, observe the deep, rich color of the broth. Skim off any remaining foam or excess fat for an even clearer soup.
Step 10
Now, season the soup with 2 tablespoons of salt and 4 tablespoons of beef bouillon powder. It’s best to season it to a basic level at this stage. You can always add more salt or pepper to taste later, according to your preference, ensuring the broth remains clean and not overly salty.
Step 11
The water level might have reduced during the simmering process. To bring the broth back to the desired volume, add 1.5L of water. This will help maintain the perfect consistency of your Galbitang.
Step 12
Add the additional 1.5L of water. Continue to simmer for another 20 minutes, skimming off any foam or oil that rises to the surface (you can cook with the lid on or off; I preferred with the lid on). This final simmer completes the preparation of your simple yet delicious Galbitang!
Step 13
Finally, arrange the prepared garnishes – chopped green onions, egg ribbons, enoki mushrooms, and red chili – attractively on top of the soup. Presenting this hearty and nourishing Galbitang will surely delight your family. It’s a comforting meal that’s perfect for a satisfying lunch or dinner!
