Ingredients with Measurements:
- 2 lbs beef short ribs
- 10 cups water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp black pepper
- 1 tsp salt
- 4 green onions, chopped
- 2 tbsp toasted sesame seeds
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. Rinse the short ribs under cold water and pat dry with paper towels.
2. In a large pot, add the short ribs and 10 cups of water. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 10 minutes. Skim off any foam that rises to the surface.
4. Add the chopped onion, minced garlic, sliced ginger, soy sauce, rice wine, brown sugar, sesame oil, black pepper, and salt to the pot.
5. Cover the pot with a lid and simmer for 2 hours on low heat.
6. After 2 hours, remove the short ribs from the pot and strain the broth through a strainer.
7. Return the strained broth to the pot and bring to a boil over high heat.
8. Reduce the heat to low and add the short ribs back to the pot. Simmer for an additional 30 minutes.
9. Garnish with chopped green onions and toasted sesame seeds before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef short ribs can be substituted with pork ribs or beef chuck.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier soup.
- Use chicken instead of beef for a lighter version of the soup.
- Add Korean glass noodles (dangmyeon) to the soup for a different texture.
Tips and tricks:
- Skim off any foam that rises to the surface while simmering to keep the broth clear.
- Use a pressure cooker to reduce the cooking time to 45 minutes.
- Let the soup cool and refrigerate overnight to allow the flavors to meld together.
Storage instructions:
Store the 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 side of steamed rice.
Garnishes:
Chopped green onions and toasted sesame seeds
Pairings:
Steamed rice, kimchi, and pickled vegetables
Suggested side dishes:
Steamed rice, Korean pancake (jeon), and stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the broth.
- If the soup is not flavorful enough, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the soup until the meat is tender and fully cooked.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacteria growth.
Food history:
Galbi-tang-jjim is a traditional Korean soup made with beef short ribs and a variety of vegetables and seasonings. It is a popular dish served during special occasions and celebrations.
Flavor profiles:
The soup has a rich and savory flavor from the beef short ribs and soy sauce. The sesame oil adds a nutty and aromatic flavor to the broth.
Serving suggestions:
Serve the soup hot with a side of steamed rice and garnish with chopped green onions and toasted sesame seeds.
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Region: Korean