Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Galbitang (Short Rib Soup)
Beef short ribs and radish simmered into a clear, deeply savoury broth with glass noodles and a ribbon of egg — a soup for feasts and Sundays alike.
Source
Recette de Korean home kitchens · 🏺 Traditionnel
Korean home-style / 한국 가정식 — Galbitang is a clear soup of beef short ribs and radish, gently seasoned so the sweetness of the meat and bone comes through. Long served at celebrations such as weddings and holidays, it is regarded as a generous, special-occasion soup as much as a homely one.
Watch it being made · 3 videos
⏱ 150 min🍽 4 portions🔥 400 kcal🇰🇷 Corée du Sud
Sans produits laitiers
Étapes
Soak the short ribs in cold water for an hour or two, changing it, to draw out the blood.
Blanch the ribs in boiling water for 5 minutes, then drain and rinse away the scum.
💡 The blanch-and-rinse step is what gives galbitang its clear, clean broth rather than a greasy one.
Return the ribs to a pot with fresh water, the whole onion, garlic and green onion roots, and simmer 1 to 1.5 hours until the meat is tender.
Add chunks of radish and cook 20 minutes more, until translucent and sweet.
Discard the aromatics, skim the fat, and season the broth gently with salt, a little soy and pepper.
Add the soaked glass noodles to heat through, then serve the ribs and broth topped with shredded egg garnish and green onion.
💡 Astuces
- Blanch the ribs properly at the start and you will barely need to skim afterwards — begin clean.
- Radish added late stays sweet and firm-edged; added too early it goes soft and clouds the broth.
- Chilling the broth and lifting off the fat makes for an even clearer soup the next day.
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