Summer Health Tonic: Stir-Fried Octopus, Abalone, and Short Rib Soup
Make a Summer Health Tonic with Rib Soup: Octopus, Abalone, and Rib Soup, a Nourishing Dish
I made a rib soup as a summer health tonic. With meticulously prepared abalone and octopus, this is a hearty summer restorative. The broth is refreshing, and the addition of seafood creates an undeniable savory depth. During the sweaty summer season, when immunity tends to drop easily, enjoy a delicious health soup.
Main Ingredients- Beef short ribs 3kg
- 3 live octopuses
- 6 fresh abalones
For Blanching Ribs- 1/3 cup soju
- 1 stalk green onion
- 5 cloves garlic
- 1/2 tbsp whole peppercorns
- 1L water
- 1/3 cup soju
- 1 stalk green onion
- 5 cloves garlic
- 1/2 tbsp whole peppercorns
- 1L water
Cooking Instructions
Step 1
Soaking and Parboiling the Ribs: First, soak the beef short ribs in cold water for about 3 hours to remove as much blood as possible. Once the blood is drained, place the ribs in boiling water, ensuring they are fully submerged. Parboil for about 5 minutes, or until no more blood impurities are visible, then drain.
Step 2
Simmering the Ribs: Place the drained and parboiled ribs into a pressure cooker or a large pot. Add 1 stalk of green onion, 1/3 cup of soju, 5 whole garlic cloves, and 1/2 tbsp of whole peppercorns. Cover with enough water to fully submerge the ribs. Bring to a boil over high heat, then reduce to low and simmer for about 40 minutes to 1 hour, or until the ribs are tender. (Cooking time can be reduced when using a pressure cooker.)
Step 3
Preparing Seafood: To clean the octopus, rub it thoroughly with about 2-3 tablespoons of flour; this helps remove any slime and grit from the suckers. Rinse well under running water. For the abalone, use a kitchen brush or scrub brush to vigorously clean the shell, paying special attention to the area between the shell and the meat. Remove the hard mouth part (like teeth) from the underside of the abalone.
Step 4
Removing the Ribs: Once the ribs are tenderly cooked, remove them from the pot and let them cool slightly. You can either cut the meat off the bones into bite-sized pieces or serve the ribs with the bones intact.
Step 5
Making the Rib Soup: Pour the rib broth (the liquid the ribs were simmered in) back into a clean pot. Add the prepared short ribs and bring it back to a simmer. You can portion the soup into individual bowls for serving, or cook a larger batch to be enjoyed over time.
Step 6
Seasoning: Once the soup is simmering, season it to your taste with salt and pepper. Adding a bit of salted shrimp (saeujeot) can enhance the savory depth even further.
Step 7
Adding Seafood and Vegetables: When the broth is bubbling, add the prepared octopus and abalone. Cook them until they are tender and slightly chewy. Adding some enoki mushrooms (baby mushrooms) at this stage will add a delightful texture.
Step 8
Finishing Touches: Finally, garnish generously with chopped chives and simmer for another minute. Your refreshing and rich Octopus Abalone Short Rib Soup is ready! Enjoy this warming soup and stay healthy through the summer!
