Ingredients with Measurements:
- 2 lbs beef short ribs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 8 cups water
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup flour
- 2 eggs, beaten
- Salt, to taste
- Green onions, chopped (for garnish)
Special Equipment Needed:
- Large pot
- Skillet
- Tongs
- Mixing bowl
Step-by-Step Instructions:
1. In a large pot, add the short ribs, onion, garlic, ginger, water, soy sauce, fish sauce, sugar, and black pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the meat is tender.
2. Remove the short ribs from the pot and set aside to cool. Strain the broth and discard the solids.
3. Once the short ribs are cool enough to handle, remove the bones and shred the meat into bite-sized pieces.
4. In a skillet, heat the vegetable oil over medium-high heat.
5. In a mixing bowl, combine the flour, beaten eggs, and salt to make a batter.
6. Dip the shredded short rib pieces into the batter, then place them in the skillet. Fry until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
7. To the strained broth, add the fried short rib pieces and bring to a simmer.
8. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Sodium: 900mg
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck roast.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with Worcestershire sauce or oyster sauce.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use chicken instead of beef for a lighter version of the soup.
- Add rice cakes or noodles to make it a more filling meal.
Tips and Tricks:
- Skim any fat that rises to the surface of the soup while simmering.
- Make sure the short rib pieces are fully coated in the batter before frying to ensure even browning.
- Use a slotted spoon to remove the fried short rib pieces from the skillet to prevent excess oil from getting into the soup.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls, garnished with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice and kimchi on the side.
Suggested Side Dishes:
Steamed rice and kimchi
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute it.
- If the short rib pieces are not crispy enough after frying, increase the heat on the skillet.
Food Safety Advice:
- Make sure the short ribs are fully cooked before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Galbi-tang-jeon is a Korean dish that combines the flavors of fried short ribs and soup. It is a popular comfort food in Korea, especially during the colder months.
Flavor Profiles:
Savory, umami, slightly sweet
Serving Suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean