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Authentique Galbitang - En-tete

Authentic Galbitang - Korean Beef Short Rib Soup

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Prep Time: 45 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 50 minutes
Course: Soups and broths
Cuisine: Korean
Servings: 4
Author: Marc Winer

Ingredients

  • 1.5 kg of beef short ribs
  • 450 g of Korean radish substitute daikon if needed
  • 1 onion
  • 2 stalks of scallions
  • 8 cloves of garlic
  • 5 slices of ginger dried
  • 4 L of water
  • 2 eggs
  • salt a little, plus more for seasoning
  • 1 tablespoon of vegetable oil

For soaking the beef ribs

  • 1 tablespoon of sugar

For blanching the beef ribs

  • green parts of the scallions reserved from the scallions

For seasoning the galbitang

  • pepper to taste

Procédé

Soak the ribs

  • Soak the beef ribs in cold water to draw out the blood.
    1.5 kg of beef short ribs, 4 L of water
    Authentique Galbitang - Faire tremper les côtes de bœuf dans de l'eau froide pour les faire dégorger.
  • Stir the sugar into the water to help draw out the blood, changing the water from time to time.
    1 tablespoon of sugar
    Authentique Galbitang - Ajouter le sucre dans l'eau afin d'aider le sang à s'évacuer.
  • Rinse the beef ribs under cold water, then drain well.
    Authentique Galbitang - Rincer les côtes de bœuf à l'eau froide.

Blanch the ribs

  • Place the green parts of the scallions in a pot of water and bring to a boil.
    green parts of the scallions
    Authentique Galbitang - Mettre la partie verte des jeunes oignons dans une casserole d'eau et porter à ébullition.
  • Add the beef ribs to the boiling water. Once the water returns to a vigorous boil, turn off the heat, then rinse the ribs under cold water.
    Authentique Galbitang - Lorsque l'eau bout vivement, couper le feu.

Make the broth

  • Roughly chop the Korean radish, onion, garlic, dried ginger, and the white parts of the scallions; these will flavor the broth.
    450 g of Korean radish, 1 onion, 2 stalks of scallions, 8 cloves of garlic, 5 slices of ginger
    Authentique Galbitang - Couper grossièrement le radis blanc coréen, l'oignon, l'ail, le gingembre séché et la ciboule, car ils serviront à préparer le bouillon.
  • Pour the water into a large pot, add the radish, onion, garlic, ginger, and scallions, then bring to a boil over high heat.
    Authentique Galbitang - Ajouter le radis blanc coréen, l'oignon, l'ail, le gingembre séché et la ciboule.
  • Add the blanched beef ribs. Boil over high heat for 10 minutes, uncovered.
    Authentique Galbitang - Ajouter les côtes de bœuf dans l'eau bouillante.
  • Reduce the heat to medium-low and simmer for about 50 minutes. Tuck a paper towel between the pot and the lid to prevent the broth from boiling over.
    Authentique Galbitang - Coincer un papier absorbant entre la casserole et le couvercle pour éviter que le bouillon ne déborde.
  • Remove the radish after about 30 minutes and cut it into bite-size pieces.
    Authentique Galbitang - Couper le radis blanc coréen en morceaux faciles à manger.

Prepare the egg garnish

  • Crack the eggs into a bowl, add a pinch of salt, and beat well. Lightly oil a hot pan, cook a thin omelet, roll it up, then slice it into fine strips.
    2 eggs, salt, 1 tablespoon of vegetable oil
    Authentique Galbitang - Rouler la fine omelette et la couper en fines lanières.

Strain and finish the soup

  • After cooking, strain the broth and set the broth and beef ribs aside separately.
    Authentique Galbitang - Réserver séparément le bouillon et les côtes de bœuf.
  • Return the broth to the pot, add the ribs, radish, and chopped scallions, and bring to a gentle simmer.
    Authentique Galbitang - Réduire à feu moyen-doux et laisser mijoter environ 50 minutes.
  • Season with salt and pepper to taste.
    pepper
    Authentique Galbitang - Ajouter du poivre selon le goût.
  • Serve piping hot, topped with the egg strips.
    Authentique Galbitang - Servir avec les lanières d'œuf.

Notes

  • For a clearer broth, skim off any foam at the start of the boil and rinse the ribs well after blanching.
  • Soaking time may vary; soak longer if the water continues to darken.
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