Clear and Refreshing Galbitang (Short Rib Soup)
Clear and Refreshing Galbitang (Short Rib Soup)
How to Make Delicious Galbitang Without Greasiness
This Galbitang is perfect for those chilly days when a warm, hearty soup is just what you need. We’ve meticulously prepared it to remove excess fat, resulting in a clean, deeply savory broth. The meat easily falls off the bone, making it a pleasure to eat. While Galbitang is wonderful on its own, serving it with well-prepared side dishes elevates it to a feast. For an extra touch of elegance and flavor, we’ve generously topped it with beautiful egg garnish.
Galbitang Ingredients- 2kg Beef Short Ribs (for stew)
- 200g Radish (Mu)
- 10 whole Garlic cloves
- 2 slices Ginger
- 1 Onion
- 2 Green Onions (Scallions)
- 3 Bay Leaves
- 5 Red Dates (Daechu)
- A pinch of Whole Peppercorns
For Soaking/Removing Blood- 1 ladle Sugar
- 1 ladle Sugar
Cooking Instructions
Step 1
The foundation of delicious Galbitang, like all meat dishes, lies in proper blood removal. This step is crucial for a clean taste without any gamey or unwanted odors.
Step 2
Soak the short ribs in cold water to remove the blood. As the water turns red, change it out and continue soaking for about 2-3 hours, or until the water runs clear. Adding a ladle of sugar to the soaking water can help expedite this process.
Step 3
Even after soaking, some impurities might remain. To ensure a cleaner broth, blanch the ribs by briefly boiling them in water for about 5 minutes. This step helps to purge any residual blood and impurities.
Step 4
After blanching, rinse the short ribs thoroughly under cold running water. Pay attention to rinsing between the bones to remove any remaining blood or debris.
Step 5
Prepare the additional ingredients that will add depth and flavor to your Galbitang. Cut the radish into large chunks, and slice the onion and green onions to a suitable size. Keep the garlic and ginger whole.
Step 6
To ensure a clear broth, place the whole garlic cloves, ginger slices, onion, bay leaves, red dates, and whole peppercorns into a mesh bag or cheesecloth. This makes them easy to remove later.
Step 7
In a pressure cooker, combine the rinsed short ribs, the large chunks of radish, and the mesh bag of aromatics. Add enough water to generously cover the ribs. Using a pressure cooker significantly reduces cooking time and helps to extract a richer flavor.
Step 8
Once the pressure cooker’s valve starts to whistle, reduce the heat to medium-low and cook for an additional 20 minutes. After 20 minutes, turn off the heat and allow the pressure to release naturally. Once it’s safe to open, remove the contents and strain the broth.
Step 9
Separate the cooked short ribs from the broth. Remove the ribs from the bones and cut the meat into bite-sized pieces.
Step 10
After cooking the soup, let it cool slightly. The solidified fat on the surface will be much easier to skim off. Carefully remove all the excess fat for a clean, light, and delicious broth.
Step 11
Prepare the garnishes to make your Galbitang visually appealing and flavorful. You can use pine nuts, thinly sliced red dates, finely julienned egg omelet, and chopped green onions.
Step 12
Adding an egg omelet garnish is not just about aesthetics; it’s a traditional way to show care and effort put into the dish.
Step 13
Ladle the rice into a serving bowl, then pour over the clear Galbitang broth. Arrange the deboned short rib meat and the cooked radish pieces. Top generously with red dates, pine nuts, egg garnish, and chopped green onions to complete a beautiful bowl of Galbitang.
Step 14
A hearty bowl of homemade Galbitang is a truly nourishing meal, especially during the transitional seasons. Its warmth can soothe both body and soul.
Step 15
Enjoy your Galbitang by mixing the rice into the hot broth and serving it with a side of refreshing kimchi radish. It’s a satisfying and wholesome meal that will leave you feeling revitalized.
