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Friday, November 8, 2013

galbi tang aka beef ribs soup

As you all know , i always practice Maangchi's recipe when it comes to Korean recipe :) i went to grocery store today and saw beautiful beef ribs, plus it always rainy nowadays. so , i think its perfect to make some stew :D usually there is no carrot in galbi tang , but i love carrot and its a common thing to add carrot to the stew ahahhahah so, yeah i modify the Maangchi's recipe. here we go!!! korean recipe <33333333

  • 1 kg (about 3 pounds) beef short ribs 
  • 1 small Korean radish (or daikon), about 2 cups 
  • 1 large carrot 
  • 1 medium size onion 
  • 12 cups water 
  • Starch noodles (optional) (i did not use this, bc i eat it with rice) 
  • 4 cloves of minced garlic 
  • 4 to 6 green onions, chopped 
  • ground black pepper 
Extra ingredients needed for optional gyerannoreunjajidan (yellow egg paper strips) garnish for the nonspicy version:
  • 2 egg yolks 
  • a pinch of salt 
  • 1 teaspoon cooking oil 
direction :
  1. Rinse the beef short ribs in cold water a couple of times to remove any residual blood and bone fragments. Soak in cold water. 
  2. Drain the ribs and blanch in a large pot of boiling water for 10 minutes. 
  3. Strain the ribs. Wash each one thoroughly and remove any visible fat. Clean the pot, too. 
  4. Put the clean ribs back into the pot and add radish ,carrot, onion, and 12 cups of water. 
  5. Bring to a boil over medium high heat for 1 hour, and then lower the heat to medium and boil for another 1 hour. 
  6. Remove from the heat. Discard the onion and put the ribs,carrot and radish into a stainless steel bowl. 
  7. Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot and remove any floating fat with a spoon. 
  8. Add the minced garlic 
  9. Turn off the heat. 
For Galbitang, prepare the optional gyerannoreunjajidan (yellow egg paper strips):
  1. Separate 2 egg yolks from the whites. Mix with a pinch of salt. 
  2. Add cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan. 
  3. Lower the heat to very low heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Turn off the heat and let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute. 
  4. Slice it thin strips and set aside. 
Put the soup together:
  1. Slice the radish and carrot into bite size pieces,and put some into the shallow bowls. 
  2. Add 2 or 3 ribs to each bowl. Reheat the soup and add some broth to each bowl. 
  3. Add the gyerannoreunjajidan on top and sprinkle with chopped green onion. 
thank you,Maangchi! i love you to the moon and back :)

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