A soup primarily made from stewing beef short ribs (galbi), daikon, and onion. The simmering process for the soup is time consuming but produces a clear and hearty broth with very tender beef. Believed to be first made for the Korean royal court banquets held in the 1890's, it is now a representative dish served at wedding receptions. This is the spicy version with kochukaru, or hot pepper flakes, soy sauce and sesame oil. There is also a non spicy version which includes egg yolk cooked like a pancake, and cut into strips as a garnish. Clear glass noodles are added to the soup for additional texture and substance. Rice along with kimchee are also commonly served as a side dish to complete this heart warming meal.
Ingredients (serves 6)
Beef short rib (3 lbs)
Onion (1 med)
Korean radish (1 med peeled)
Garlic (5 cloves minced)
Green Onions (5)
Ginger (2" knob)
Water (10 cups)
Green onions (green part chopped)
Kochukaru (For spice)
You should be able to find the short ribs at any market. This particular one was found at a Korean market.
We must parboil first to clean the meat. Put the meat in cold water in a pot. To really draw out the blood and impurities, leave it in cold water for a few hours. However, I tend to just turn the heat to high after putting the bones in for 5 minutes. Once it boils for just a few minutes I turn the heat off. This will still get rid of most of the blood.
I dump everything out into the sink. Run everything with cold water and rub the ribs to clean them off. Also, clean the pot or you can use another pot for the clean bones. Put all the clean bones into a pot with about 10 cups of water and turn up the heat to high.
Wash the onion and cut the top and bottom off. Leave the skin on.
Wash the garlic and just slice it in half sideways, also leave the skin.
For the daikon, cut the top and bottom and discard. Then peel it with a peeler. Chop it in 3 pieces. Pictured here is a pretty large daikon. This will make the soup a little more sweet if you like it like that. Otherwise, go with a smaller sized daikon.
Here's a piece of ginger. Wash it and slice it like the picture. Skin on.
Wash the green onions and discard the roots, and cut it down the middle.
A picture of all the ingredients together.
Put all the ingredients in the pot. The water should be boiling by now. You will start to see scum appear at the top and carefully skim it off with a large spoon or skum strainer. Continue to skim the skum until there is none left.
Let it lightly boil for 2 hours with the lid on for 2 hours.
After 2 hours, take out the daikon and cut it into small bite sized pieces and place it in a tupperware. You will add this to the soup when preparing.
For best results, boil for another 2-3 hours to really get the flavor out of the bones. Add fish sauce and salt to taste afterwards. Once finished, strain it all into another pot and discard all the used up veggies. Place the bones and meat back into the new pot with the soup.
To remove the fat, refrigerate the soup overnight and you'll see the fat harden up on top. Remove all the fat with a large spoon.
Galbitang usually uses Dangmyeon noodles where you'll find at a Korean market. Boil the noodles as the package instructs, but usually for about 6 minutes in boiling water. Once the noodles are ready, place them in a bowl along with a few daikons that were prepared earlier. I usually put 4 or 5 of them.
Here is an optional korean spice you can add once you pour the hot broth and short ribs into the bowl to add some spiciness and additional flavor.
The meat on the ribs should be very soft and practically fall off the bone. Chop up some green onions diagonally for aesthetics and drop them on top with some cracked black pepper. Galbitang!