I’ve shared an oxtail soup before but today I fancied something a little more spicy!
Galbi tang is made from usually short rib, boiled for a few hours until you get a nice bone broth and super soft meat.
The simplest way it is served is by just adding a salt/pepper mix and spring onion, then it’s eaten traditionally with a radish kimchi.
While lots of Korean junk food gets a lot of attention, as well as the famous KBBQ, it’s these types of stews and soups that are the backbone of Korean cuisine.
When there’s soup, people will either spoon it over their rice and eat it or in cases where you have a soup each rather than a shared dish, you usually add the whole rice to the soup.
This one is super healthy while having an incredibly deep flavour. Short rib is soaked, blanched washed and then boiled for about 2 hours to make this. Very simple really.
When paired with a crunchy, slightly sweet radish kimchi like kkakdugi, it’s just a fantastic taste, and it’s meant to give you energy
Recipe for 3-4
600g short ribs
1 Korean radish or daikon
4 stalks of spring onion
5 cloves of garlic peeled
2 tbs gochugaru
2 tbs soy sauce
2 tsp sesame oil
50g glass noodles soaked
Soak short ribs for 30 mins. Drain. Boil for 15 mins. Drain and thoroughly wash.
Place back in the pot, add whole, peeled radish, 2 spring onion stalks cut in half, an onion cut in half and garlic.
Add enough water to generously cover the meat. Bring to boil and skim off any impurities, then cover and simmer on low for 2 hours.
Soak glass noodles in boiling water.
Discard all veg apart from radish. Cut radish in slices and add to each serving bowl.
Add a little of the soaked noodles too.
Now mix gochugaru, soy sauce, sesame oil and 2 stalks of finely chopped spring onion.
Add mixture to bowl and ladle hot soup over. Add pieces of meat either on the bone or remove the bone.
Serve alongside a salt and pepper mix to further season the soup.
Add rice for a fulfilling meal.