Galbitang (갈비탕 (galbitang))
Overview
Galbitang is a clear Korean soup of beef short ribs. The ribs are soaked to remove blood, blanched and then simmered for a long time with Korean radish, onion, garlic and ginger to make a light but deeply flavoured broth. The radish is sliced and returned, and the soup is seasoned with soy sauce and salt. It is served with glass noodles, egg strips and chopped spring onion, and accompanied by rice and kimchi. It is a comforting dish and is traditionally served at weddings and celebrations.
Pictures
History
Galbitang uses galbi, the prized short ribs that are also grilled in Korean barbecue. Long-simmered beef soups have a long history in Korea, and galbitang became a typical banquet soup, served at weddings. Today it is a common restaurant meal across South Korea. Restaurants specialising in the dish compete on the clarity of their broth and the tenderness of the ribs, which are slowly simmered.
Main ingredients
Beef short ribs, korean radish, glass noodles, garlic, spring onion, egg. The soup is built on clear beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~180 min
Ingredients
- 1.2 kg beef short ribs, soaked
- 300 g Korean radish
- 1 onion, 6 garlic cloves, 2 cm ginger
- 50 g glass noodles
- soy sauce, salt
- spring onion, egg strips
Allergens: Contains: Gluten, Eggs, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Blanch the ribs, rinse and cover with fresh water.
- Add radish, onion, garlic and ginger and simmer for 2 hours, skimming.
- Remove vegetables, slice the radish and season the broth.
- Serve with ribs, radish, noodles, egg and spring onion.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.