Photos of Galbitang Recipe
How To Make Galbitang
Galbitang is a rich and hearty Korean beef soup made with short ribs and served with start noodles and Korean radish.
Ingredients
- 3 lb short ribs
- 1 lb korean radish
- 1 medium onion
- 2 large scallion white parts
- 8 plump garlic cloves
- 3 thin ginger slice, 1-inch rounds
- 2 tbsp soup soy sauce , use 1 t if your soy sauce is dark
- salt
- pepper
- 3 fl oz starch noodles, optional dangmyeon, soaked in warm water for about 20 minutes
- 1 tsp garlic, minced
- 2 scallions, finely chopped
- 4 abalone, optional
Instructions
- Soak the ribs for 30 minutes in cold water. Drain.
- Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
- Drain the ribs. Wash the ribs under running water. Clean the pot.
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Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if the soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
- Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
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Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup.
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Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.
Nutrition
- Sugar: 1g
- :
- Calcium: 36mg
- Calories: 520kcal
- Carbohydrates: 22g
- Cholesterol: 147mg
- Fat: 25g
- Fiber: 1g
- Iron: 6mg
- Monounsaturated Fat: 11g
- Polyunsaturated Fat: 1g
- Potassium: 946mg
- Protein: 48g
- Saturated Fat: 11g
- Sodium: 164mg
- Vitamin A: 60IU
- Vitamin C: 3mg
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