Rich and Tender Beef Rib Seaweed Soup (So-Galbi Miyeok-guk)
Rich and Tender Beef Rib Seaweed Soup (So-Galbi Miyeok-guk)
Recipe for Rich Beef Rib Seaweed Soup, Loved by the Whole Family
This is a special seaweed soup that allows you to enjoy the deep, rich broth of beef rib soup along with the tender flavor of the beef ribs. The chewy seaweed and the savory beef ribs create a combination that will add heartiness and happiness to your family’s dining table. It’s perfect for entertaining guests or for special occasions.
Main Ingredients- 800g beef ribs
- 3 handfuls dried seaweed (approx. 30-40g)
Beef Broth and Seasoning- 1 Tbsp whole peppercorns
- 1 Tbsp sliced ginger (or 1 tsp minced ginger)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp kelp soy sauce (or regular soy sauce)
- 2 liters water
- 1 Tbsp whole peppercorns
- 1 Tbsp sliced ginger (or 1 tsp minced ginger)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp kelp soy sauce (or regular soy sauce)
- 2 liters water
Cooking Instructions
Step 1
First, cut the beef ribs into bite-sized pieces. It’s important to remove the blood. Soak the ribs in cold water and change the water 2-3 times to thoroughly rinse out the blood. (Approx. 30 minutes to 1 hour).
Step 2
In a pot, bring plenty of water to a boil. Add the ribs and blanch them for 1-2 minutes. This process removes impurities and any gamey smell, resulting in a cleaner broth. Remove the blanched ribs and wash the pot thoroughly.
Step 3
In the cleaned pot, add the blanched beef ribs and 1 liter of water.
Step 4
At this stage, add the whole peppercorns and sliced ginger, and begin to boil over high heat.
Step 5
Once the water comes to a rolling boil, reduce the heat to medium-low. While simmering, use a spoon to skim off any foam or impurities that rise to the surface of the pot. This step is crucial for creating a clear and deep broth.
Step 6
When the broth reduces, add another 1 liter of water and bring it back to a boil over high heat. Once it boils, reduce the heat again and continue to simmer gently. Repeat this process to allow the flavors to meld. Simmer for about 2 hours to extract the full flavor of the ribs. (Total water used: 2 liters).
Step 7
After simmering for about 2 hours with a total of 2 liters of water, the broth will reduce by about half, concentrating the rich flavors.
Step 8
Soak the dried seaweed in lukewarm water for at least 30 minutes until fully rehydrated. Squeeze out excess water by hand and cut it into manageable pieces (about 3-4 cm long). Cutting it too long can make it difficult to eat.
Step 9
In a separate pot, pour in only the strained beef rib broth. If you find the fat on top too rich, you can skim it off with a ladle into a separate bowl. Once the fat solidifies, remove it and discard, then return the broth to the pot. Alternatively, you can leave it in for a richer flavor. (Removing the fat results in a lighter broth).
Step 10
Add the prepared seaweed to the pot with the beef rib broth and bring to a boil over high heat. Continue to boil until the seaweed is tender.
Step 11
Once the soup begins to boil, reduce the heat to medium-low. Add 1 Tbsp of soup soy sauce and 2 Tbsp of kelp soy sauce to season. Taste and adjust with salt or fish sauce if needed, according to your preference. Kelp soy sauce adds an extra umami boost.
Step 12
Serve the finished seaweed soup in bowls, and add the cooked beef ribs on the side for a hearty meal. Enjoy this satisfying dish with a bowl of rice.
