Soup > Asian Soups > Korean Soups

Galbi Tang (Korean Short Rib Soup) Recipe

Ingredients with Measurements:
- 2 lbs beef short ribs
- 8 cups water
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon sugar
- 1 cup daikon radish, sliced
- 1 cup carrots, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup spinach
- 1 tablespoon toasted sesame seeds

Special equipment needed:
- Large pot
- Ladle
- Skimmer

Step-by-step instructions:

1. In a large pot, 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, fish sauce, sesame oil, salt, black pepper, gochugaru, gochujang, and sugar. Stir to combine.

3. Cover the pot and simmer for 1 1/2 to 2 hours, or until the meat is tender.

4. Remove the short ribs from the pot and set aside. Skim off any fat that has risen to the surface.

5. Add the daikon radish, carrots, and shiitake mushrooms to the pot. Simmer for 20 minutes.

6. Add the spinach and simmer for an additional 5 minutes.

7. Slice the short ribs and add them back to the pot.

8. Ladle the soup into bowls and sprinkle with toasted sesame seeds.


Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 25 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 15g
Protein: 40g

Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck or brisket.
- Daikon radish can be substituted with turnips or parsnips.
- Shiitake mushrooms can be substituted with button mushrooms or portobello mushrooms.

Variations:
- Add rice cakes for a heartier soup.
- Add sliced jalapeno peppers for a spicier soup.
- Add a beaten egg to the soup for a creamier texture.

Tips and tricks:
- Skim off any foam that rises to the surface to keep the soup clear.
- Use a ladle to remove any excess fat from the surface of the soup.
- Toasted sesame seeds can be made by heating them in a dry pan over medium heat until fragrant.

Storage instructions:
Store 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 a large bowl with a ladle and sprinkle with toasted sesame seeds.

Garnishes:
Toasted sesame seeds

Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables

Suggested side dishes:
- Korean pancake (jeon)
- Steamed dumplings (mandu)
- Spicy stir-fried squid (ojingeo bokkeum)

Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too spicy, add more water and adjust the seasoning.

Food safety advice:
- Make sure the meat is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Galbi Tang is a traditional Korean soup made with beef short ribs. It is a popular dish in Korea and is often served at special occasions such as weddings and holidays.

Flavor profiles:
Savory, slightly sweet, and spicy.

Serving suggestions:
Serve hot with steamed rice and kimchi.

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Region: Korean

Taste: Savory, Umami, Tangy, Spicy, Sweet