How to Prepare Super Quick Homemade Galbitang - Korean Beef Short Rib Soup

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, galbitang - korean beef short rib soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Galbitang - Korean Beef Short Rib Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Galbitang - Korean Beef Short Rib Soup is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have galbitang - korean beef short rib soup using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Galbitang - Korean Beef Short Rib Soup:

1. Prepare 500 g beef short ribs, membranes removed
2. Prepare 1 onion, cut into large chunks
3. Get 250 g Korean radish, peeled (am not using it cos I can’t find it in my local asian shop)
4. Take 3 spring onions, white part
5. Make ready 2 garlic cloves, peeled
6. Take 10 whole black peppers
7. Take 10 cups water
8. Make ready Seasonings :
9. Make ready 1 1/2 tbsp light soy sauce
10. Prepare 1 tbsp minced garlic
11. Prepare 2 tsp sea salt or more to taste
12. Make ready to taste Ground black pepper

Instructions to make Galbitang - Korean Beef Short Rib Soup:

1. Soak the beef ribs in cold water for 20 mins. Change the water a few times during this time. This is to draw out the red liquid (which looks like blood) from the meat and also to rinse out any bone fragments.
2. In a large pot of boiling water (enough fo fully cover the ribs), boil the ribs for 10 minutes over medium heat. Drain the water and rinse the ribs in cold water. Cut off any obvious excess fat from the ribs.
3. Place them in a large clean pot. Add onions, spring onions, garlic, black peppers and water (10 cups) into the pot and bring them to boil over medium high heat, covered. Once boiling, reduce the heat to medium low and simmer for 1.5 hours.
4. Gently take out the beef ribs from the broth and set them aside. Strain the remaining ingredients over another clean pot. Discard all the strained vegetables while keeping the broth. Remove the fat.
5. Season the beef ribs with the seasoning ingredients and gently place them into the pot. Bring the pot to boil over medium high heat for about 10 minutes.
6. Serve the soup with cooked rice and kimchi.

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