Galbitang for dinner!
Galbitang is a Korean beef short rib soup and it’s my absolute favourite! The ribs are boiled until the meat falls off the bone and the soup is simply flavoured with salt, pepper and spring onions. You eat it with rice and kimchi. Super wholesome and incredibly easy to make. The best galbitang I had was in Jeonju where my family lives, the restaurant serves it bubbling hot in a clay bowl. If you fancy making it yourself.
Here’s the recipe for 3-4 people.
2lbs short ribs
1 Korean radish or daikon
1 bunch of spring onion
3 cloves of garlic
Salt and pepper to taste
Rice and kimchi to serve
Soak ribs in cold water for 30 min.
Rinse and blanch in boiling water for 10 min.
Peel the radish.
Drain, wash the ribs thoroughly and clean the saucepan.
Put the ribs back in the pan and add around 2.5L of water and add the radish whole (or in two pieces if using daikon)
Bring to boil on medium high and skim off any inpurities.
After one hour, remove the radish.
Put the lid on and boil for 2h on medium low heat or until the meat falls off the bone.
Keep adding some more water if it evaporates too much.
Transfer ribs into serving bowls.
Cut up radish in bite size pieces and add to the ribs.
Add finely chopped garlic to stock and boil for a further 10 min.
Strain the stock (optional) and ladle over ribs. Add chopped spring onion and slices of omelette for decoration.
Add salt and pepper to taste.
Serve with rice and kimchi.
To eat, just add the rice to the soup like a real Korean.
