Nourishing Ginseng Galbi-tang (Beef Short Rib Soup)
Recipe Introduction: A Hearty Ginseng Galbi-tang by Kkaejjaengi
Introducing a Galbi-tang made with over 1.5 to 2 hours of dedicated effort. This recipe offers a clear and rich broth, enhanced with the health benefits of ginseng. For a more detailed recipe, please visit the Kkaejjaengi Market blog at https://blog.naver.com/yejin1108.
Main Ingredients
- Beef short ribs (for stew) 600g
- Radish 1/5 of a medium radish
- Onion 1/3 of a medium onion
- Green onion 1 stalk
- Ginseng 2-3 roots
- Whole garlic cloves 3
Cooking Instructions
Step 1
First, rinse the beef short ribs thoroughly under cold running water and soak them for 5-6 hours to remove any blood. After soaking, place the ribs in boiling water for about 10 minutes to parboil and remove impurities. Drain, rinse under cold water, and prepare them. In a pot, combine the parboiled ribs with 2 cups of water, 1 Tbsp soy sauce, and 1 Tbsp oligosaccharide. Simmer for 5 minutes to lightly marinate the ribs and add depth of flavor.
Step 2
To make the vegetable broth, add enough water to generously cover the ribs (approximately double the volume of the ribs) to a pot. Add the roughly chopped radish, green onion, whole garlic cloves, ginseng, and ginger. Bring to a boil and simmer over high heat for 15 minutes to extract a flavorful vegetable stock. After 15 minutes, remove the ginseng roots and strain the remaining vegetables through a sieve to get a clear broth.
Step 3
Add the marinated and parboiled short ribs to the strained vegetable broth. Include the prepared ginseng roots. Simmer over high heat for 30 minutes, then reduce to medium heat and continue simmering for another 30 minutes with the lid on. This slow simmering allows the flavors of the ribs and ginseng to fully meld into the broth, creating a rich and satisfying soup.
Step 4
About 10 minutes before the end of the simmering time (over medium heat), check if the ribs are tender. If they are, add the thinly sliced radish, 1 Tbsp minced garlic, 1 Tbsp soup soy sauce, 1 Tbsp salt, and 1 Tbsp Mihyang (or cooking wine) to the pot. Adjust the seasoning to your preference, adding more salt or soup soy sauce if needed, to achieve the perfect balance of flavors.
Step 5
Ladle the hot, freshly prepared Ginseng Galbi-tang into serving bowls. Enjoy this deeply flavorful and nourishing soup, perhaps with a side of rice. The harmony of the clear, rich broth, tender ribs, and healthy ginseng makes this a truly exceptional dish.
