Ingredients with Measurements:
- 2 lbs beef short ribs
- 8 cups water
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 tbsp Korean red pepper flakes (gochugaru)
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped cilantro
Special equipment needed:
- Large pot
- Skimmer or slotted spoon
Step-by-step instructions:
1. Rinse the beef short ribs under cold water and place them in a large pot.
2. Add 8 cups of water, onion, garlic, green onions, soy sauce, sesame oil, salt, black pepper, sugar, and Korean red pepper flakes to the pot.
3. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and falls off the bone.
4. Skim off any foam or impurities that rise to the surface of the soup.
5. Once the beef is tender, remove it from the pot and shred the meat off the bones.
6. Return the shredded beef to the pot and simmer for an additional 10-15 minutes.
7. Serve the soup hot, garnished with toasted sesame seeds and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck or brisket.
- Korean red pepper flakes can be substituted with regular red pepper flakes.
Variations:
- Add sliced carrots, potatoes, or daikon radish to the soup for extra flavor and nutrition.
- Use chicken instead of beef for a lighter version of the soup.
- Add noodles or rice cakes to the soup for a heartier meal.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the soup to keep it clear and clean.
- Shred the beef off the bones before returning it to the pot to make it easier to eat.
- Serve the soup with a side of rice and kimchi for a complete meal.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with toasted sesame seeds and chopped cilantro.
Garnishes:
Toasted sesame seeds and chopped cilantro
Pairings:
Rice and kimchi
Suggested side dishes:
Kimchi, steamed rice, or Korean vegetable pancakes (jeon)
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Galbi-tang is a traditional Korean soup made with beef short ribs and a variety of vegetables and seasonings. It is a popular comfort food in Korea and is often served at special occasions and family gatherings.
Flavor profiles:
Savory, slightly sweet, and spicy
Serving suggestions:
Serve the soup hot with a side of rice and kimchi for a complete meal.
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Region: Korean