Ingredients with Measurements:
- 1 pound of beef short ribs, cut into bite-sized pieces
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 4 cups of beef broth
- 1 cup of water
- 1 carrot, sliced
- 1 potato, peeled and diced
- 1 scallion, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Soup pot
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the beef short ribs and stir-fry until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and stir-fry for another 2-3 minutes until the onion is translucent.
4. In a small bowl, mix together the soy sauce, sugar, sesame oil, gochujang, and gochugaru.
5. Add the sauce to the skillet and stir-fry for another 2-3 minutes until the beef is coated in the sauce.
6. In a soup pot, bring the beef broth and water to a boil.
7. Add the stir-fried beef and vegetables (carrot and potato) to the soup pot.
8. Reduce the heat to low and simmer for 30-40 minutes until the beef is tender and the vegetables are cooked through.
9. Season with salt and pepper to taste.
10. Garnish with chopped scallions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck or beef brisket.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Onion can be substituted with shallots or leeks.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Gochugaru can be substituted with paprika or cayenne pepper.
- Carrot can be substituted with sweet potato or butternut squash.
- Potato can be substituted with turnip or parsnip.
Variations:
- Add sliced mushrooms for extra flavor and texture.
- Use chicken broth instead of beef broth for a lighter soup.
- Add cooked noodles or rice for a heartier meal.
- Make it spicier by adding more gochujang or gochugaru.
- Add a beaten egg to the soup for a creamy texture.
Tips and tricks:
- Cut the beef short ribs into bite-sized pieces to ensure even cooking.
- Use a non-stick skillet or wok to prevent the beef from sticking.
- Don't overcrowd the skillet or wok when stir-frying the beef to ensure it browns evenly.
- Simmer the soup on low heat to prevent the beef from becoming tough.
- Garnish with chopped scallions for a pop of color and freshness.
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 with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
Kimchi, steamed rice, banchan (Korean side dishes)
Troubleshooting advice:
- If the beef is tough, simmer the soup for longer until it becomes tender.
- If the soup is too spicy, add more beef broth or water to dilute the spice.
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.
- Reheat leftover soup to an internal temperature of 165°F before consuming.
Food history:
Galbi-tang-bokkeum is a Korean dish that combines the flavors of galbi-tang (short rib soup) and bokkeum (stir-fry). It is a hearty and flavorful dish that is popular in Korean cuisine.
Flavor profiles:
Savory, sweet, spicy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean