Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 8 cups water
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1 tbsp sugar
- 1 tbsp sesame oil
- Salt and pepper to taste
- Optional: sliced carrots, sliced daikon radish, sliced mushrooms
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef short ribs and water. Bring to a boil and then reduce heat to low. Skim off any foam that rises to the surface.
2. Add the onion, garlic, green onions, soy sauce, rice wine, sugar, sesame oil, salt, and pepper. Stir to combine.
3. Cover and simmer for 2-3 hours, or until the beef is tender and falls off the bone.
4. Optional: Add sliced carrots, daikon radish, and mushrooms during the last 30 minutes of cooking.
5. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 45g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck or brisket.
- Rice wine can be substituted with dry sherry or white wine.
- Daikon radish can be substituted with turnips or potatoes.
Variations:
- Add Korean chili flakes for a spicy version.
- Use chicken instead of beef for a lighter version.
- Add noodles for a heartier version.
Tips and tricks:
- Skim off any foam that rises to the surface to keep the broth clear.
- Use a pressure cooker to reduce cooking time.
- Marinate the beef short ribs in the soy sauce, rice wine, and sugar mixture for a few hours before cooking for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions, sliced chili peppers, sesame seeds.
Pairings:
Kimchi, pickled vegetables, steamed rice.
Suggested side dishes:
Japchae (Korean glass noodles), banchan (Korean side dishes), steamed vegetables.
Troubleshooting advice:
- If the broth is too salty, add more water and adjust seasoning.
- If the beef is tough, simmer for a longer time until tender.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Galbi Tang is a traditional Korean beef soup that is often served during special occasions and celebrations.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot with rice and side dishes.
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Region: Korean