Grand Palace Style Galbitang (Beef Rib Soup) Cooked in a Cauldron
Experience the True Essence of Royal Galbitang, Simmered to Perfection in a Cauldron
On a chilly day like today, imagine the comforting warmth of galbitang simmering in a traditional cauldron in the countryside. The clear, refreshing broth, perfected through slow cooking, will chase away any lingering cold. This hearty beef rib soup offers a deep, savory flavor that will invigorate your senses and leave you feeling completely revitalized.
Main Ingredients- 10kg fresh beef short ribs
- 10 portions dried tangerine peel (Jinpi)
- 5 stalks large green onions
- 10 portions scallion whites (Jeongbaek)
- 30g dried chili seeds
- 30g whole black peppercorns
- 1 medium radish
- 200g whole garlic cloves
- 100g whole ginger
- 1 large dried lotus leaf
- 1kg soaked glass noodles
Seasoning and Garnish- 500g chopped large green onions
- 1kg thinly sliced radish
- 200g minced garlic
- 100ml ginger juice
- Pinch of ground black pepper
- Flower salt to taste
- 500g chopped large green onions
- 1kg thinly sliced radish
- 200g minced garlic
- 100ml ginger juice
- Pinch of ground black pepper
- Flower salt to taste
Cooking Instructions
Step 1
First, prepare the aromatics that will remove any gamey odor from the galbitang. Lightly rinse the dried tangerine peel (Jinpi) under running water. Wash the large green onions and scallion whites thoroughly. Cut the radish into large pieces, and prepare the whole garlic cloves and whole ginger. Measure out the dried chili seeds and whole black peppercorns.
Step 2
It is crucial to soak the beef short ribs in cold water for at least 6 hours, or preferably overnight, to thoroughly remove any blood. Change the water multiple times during this process to ensure a clear and clean broth.
Step 3
Place the drained beef short ribs in the pot, along with the prepared dried tangerine peel, green onions, scallion whites, radish, whole garlic, whole ginger, dried chili seeds, and whole black peppercorns. Covering the ingredients with the dried lotus leaf will further enhance the removal of unwanted odors. After boiling this mixture once, discard the broth and thoroughly rinse both the ribs and the vegetables under cold water. This step helps remove impurities, resulting in a clearer soup.
Step 4
Add fresh water to the rinsed ribs and vegetables, along with the thinly sliced radish, minced garlic, and ginger juice. Bring to a boil over high heat, then reduce to medium-low and simmer for 2-3 hours, allowing the rich flavors of the ribs to infuse into the broth. Skim off any scum that rises to the surface during cooking. Once the meat is tender and the broth is rich, season with ground black pepper and flower salt to taste. Add the soaked glass noodles and simmer for a short while longer until done. Your deeply flavorful and refreshing royal-style galbitang is now ready to be enjoyed with a bowl of warm rice!
