Nourishing Ginseng Rib Soup (Galbitang): A Deeply Flavorful Recipe
Kkaejjaengi’s Heartfelt and Mild Galbitang
A delicious Galbitang, slow-cooked to perfection with nourishing ginseng. This rich and comforting soup is a true delicacy, perfect for a revitalizing meal. Find the full recipe details here: https://blog.naver.com/yejin1108/221024880944
Galbitang Ingredients
- Beef short ribs (jjim galbi) 600g
- Radish 1/5 medium
- Onion 1/3 medium
- Scallion 1 stalk
- Ginseng 2-3 roots
Seasoning and Marinade
- Soy sauce 1 Tbsp
- Oligosaccharide 1 Tbsp
- Soup soy sauce 1 Tbsp
- Salt 1 Tbsp
- Minced garlic 1 Tbsp
- Whole garlic cloves 3 Tbsp (approx. 10-12 cloves)
- Soy sauce 1 Tbsp
- Oligosaccharide 1 Tbsp
- Soup soy sauce 1 Tbsp
- Salt 1 Tbsp
- Minced garlic 1 Tbsp
- Whole garlic cloves 3 Tbsp (approx. 10-12 cloves)
Cooking Instructions
Step 1
First, rinse the 600g of beef short ribs under cold running water and soak them for 5-6 hours to thoroughly remove any blood. This step is crucial for a clear broth and to eliminate any gamey odor. After soaking, place the ribs in boiling water for about 10 minutes to parboil and remove impurities. Drain, rinse them under cold water, and set aside. In a pot, combine 2 cups of water, 2 Tbsp of soy sauce, and 1 Tbsp of oligosaccharide. Add the ribs and simmer for 5 minutes to marinate. This process infuses the ribs with a subtle sweetness and umami.
Step 2
Now, let’s prepare the vegetable broth for a deep and rich flavor base. In a pot, add enough water to generously cover the ribs (about twice the volume of the ribs). Add 1/5 of a radish, 1 scallion, 3 Tbsp of whole garlic cloves, 2-3 ginseng roots, and a piece of ginger. Bring to a boil and simmer vigorously for 15 minutes to extract the flavors. After 15 minutes, remove the ginseng roots separately. Strain the broth to get a clear liquid, discarding the vegetables and garlic.
Step 3
Add the marinated and simmered ribs to the prepared clear vegetable broth. Return the ginseng roots that were set aside earlier. Cover the pot and cook over high heat for 30 minutes, then reduce to medium heat and continue cooking for another 30 minutes, for a total of 1 hour. This slow simmering allows the flavors of the ribs and ginseng to meld beautifully into the broth. The longer it simmers, the more tender the meat will become and the richer the soup’s taste.
Step 4
Once the ribs are tender, and about 10 minutes before the soup is fully done, it’s time to season. Add a small amount of thinly sliced radish (this adds a refreshing touch to the broth), 1 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, 1 Tbsp of salt, and 1 Tbsp of mirin (or cooking wine) for added depth. Adjust the salt and soup soy sauce to your preference to achieve the perfect balance of flavors. Taste and adjust seasoning as needed.
Step 5
Ladle the deliciously cooked Galbitang into deep bowls. Serve hot with a bowl of rice for a truly satisfying meal! Enjoy this healthy and flavorful rib soup, perfect for sharing with your loved ones and providing a hearty and comforting dining experience.
