Rich and Deep Flavored Beef Short Rib Soup (Galbitang) Golden Recipe
Replenish Your Energy with Hot Beef Short Rib Soup for Summer! Take Care of Your Family’s Health
Are you eating too many cold foods this hot summer? People with cold constitutions are prone to stomachaches. At times like these, it’s important to replenish lost energy with a bowl of hot beef short rib soup. Beef short rib soup is a nourishing dish that is effective in boosting immunity and strengthening the body. While it might seem expensive to make at home, using good quality Australian beef ribs instead of domestic ones can reduce the cost burden. In fact, many commercially available galbitang also use Australian beef ribs! This recipe is detailed to make it easy for beginners to follow. This summer, try making a hearty beef short rib soup for your beloved family.
Beef Short Rib Soup Basic Ingredients
- 1.2kg beef short ribs
- 10 whole cloves garlic
- 2 green onions
- 10-20g dried glass noodles
- 1/3 cup cooking wine (or mirin, paper cup measure)
- Salt (to taste)
- 1 onion
- 1/3 Korean radish (daikon)
- 10 whole black peppercorns
- 3-5 tablespoons soy sauce for soup
Cooking Instructions
Step 1
First, soak the beef short ribs in cold water for about 2 hours to remove excess blood. If a lot of blood is released, change the water once or twice for a cleaner broth.
Step 2
Place the blanched ribs in a pot and boil for 10 minutes over high heat to remove impurities. Fill the pot with enough water to cover the ribs. To eliminate any gamey smell, add 1/3 cup of cooking wine (paper cup measure). You can also use soju. After 10 minutes, the water will look cloudy with impurities. Discard this first water.
Step 3
After boiling for 10 minutes, discard the cloudy first water. Rinse the ribs thoroughly under cold running water. The pot will also be dirty from impurities, so wash it clean before proceeding.
Step 4
In the cleaned pot, add the rinsed short ribs back. Pour in 3.5 liters of fresh water. Add 1.5 green onions, 1/3 Korean radish, 10 whole garlic cloves, 1 onion, and 10 whole black peppercorns. Boil vigorously over high heat for 20 minutes. If the water reduces significantly, you can add a little more hot water.
Step 5
While the ribs are cooking, soak the dried glass noodles in water until softened and pliable. This will prevent them from clumping when cooked.
Step 6
Slice the remaining 0.5 green onion into thin pieces to be used as a garnish. This will add a fresh and clear flavor to the soup.
Step 7
After boiling for 20 minutes, remove the large vegetables. Set aside the radish to be eaten later. Discard the garlic, green onions, and onion as their flavor has been infused into the broth. Now, reduce the heat to low and simmer for another 30 minutes, allowing the ribs to become tender.
Step 8
Cut the reserved radish into bite-sized pieces. Adding it to the soup will provide a soft and sweet element.
Step 9
After 30 minutes, it’s time to season the soup. Add 3-5 tablespoons of soy sauce for soup to enhance the savory flavor. The key here is to season lightly at first, as you will adjust with salt later to your preference. It’s best to add salt just before serving to get the perfect taste.
Step 10
Prepare a small earthenware pot or a mini cauldron. At the bottom, place a portion of the cut radish, followed by about one serving of the soaked glass noodles. Arrange 3-4 short ribs attractively on top, and finally, generously sprinkle the sliced green onions over everything.
Step 11
Place the pot over high heat and simmer for just 2-3 minutes to cook the glass noodles. Since they are pre-soaked, they will cook quickly. Now, all that’s left is to add salt to taste for a delicious beef short rib soup! The broth is generous, so feel free to add more and enjoy it with a bowl of rice. For an extra touch, you can garnish with thinly sliced egg omelet. Enjoy this deeply flavorful galbitang at home, rivaling that of restaurants!
