Wednesday, September 14, 2011

Galbi Tang ( Korean Beef Short Rib Soup): The Daring Cooks’ September 2011 Challenge

Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook‟s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

Being a soup lover, this challenge gave me so many ideas of what I wanted to make. I picked this Korean Beef Short Rib Soup because my family requested it and also I found a great deal on the short ribs.
I am not Korean but I LOVE Korean food and learned to make many Korean dishes mainly from blogs, sometimes friends and from eating out. Galbi Tang is simple to make if you have some time to make the stock and let the beef become tender. Tang in Korean means soup. This website lifeinkorea has a great list of Korean soups, the meanings, and even how to eat them.

Wiki also has some good information on this dish including how to prepare too.

Here is how I make mine.


2 LB Beef Short Ribs (in big chunks)
1 Large Onion
5 Garlic Cloves
1 TBS whole Black peppercorns
1 tsp salt
5 Green Onions (white part only)
1 6 inch piece of Daikon Radish
2 eggs

Seasonings for the Beef:

2 TBS Light Soy Sauce
1TBS Ground Toasted Sesame Seeds
1 tsp Sesame oil
1 TBS Minced Garlic

chopped green Onions
Sesame seeds

To get rid of some blood from the bones, soak the ribs in a cold water for at least 1hours changing the water a couple times.

Place the ribs in a pot and cover with new cold water and boil vigorously for 5 minutes. There will be scum /foam on the top. Remove the pot from the heat and strain the ribs. Wash the pot and the ribs so there is no more scum.

Place the clean pieces of beef back in the clean pot and fill the pot with 10-12 cups of water. Add salt, Daikon Radish, onion, green onions, peppercorns, and whole cloves of garlic.

Bring to a boil, and then simmer over low heat till the meat it tender ( about 2-3 hours. You want the meat to be falling off the bones when you eat. Must simmer over low heat or the stock will be cloudy. )

After about an hour, take the radish out and slice the radish and keep aside to put back into the soup later.

When the meat is tender, strain the meat and veggies. Discard the veggies. Season the meat with seasonings above.

Let the stock cool in the fridge for several hours or overnight so the fat will come up to the top and you can skim and throw away the fat. This step is necessary to obtain a good Galbi Tang that is not oily. If you are in a hurry, you can also scoop out the oil that comes up to the top as much as you can.

Bring the broth back to a boil along with Daikon and seasoned meat when ready to eat.

If everyone likes eggs in your soup, crack the eggs directly into the boiling broth before serving and break the egg up in the pot. Otherwise, you can make a thin omelet, slice it up and add that to the individual bowls.

Sprinkle with green onions and sesame seeds. Serve very hot with rice. Hope you have yummy kimchi to go with it too!

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