Galbitang (Korean Short Rib Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the beef short ribs under cold running water to remove any bone fragments.

   Ca. 2 min.

2. 2

   Place the short ribs in a large pot and cover with cold water. Bring to a rolling boil over high heat, then boil for 5-7 minutes to blanch and remove impurities.

   Ca. 15 min.

   Kokkens note: This blanching step is crucial for a clear broth.

3. 3

   Drain the ribs and rinse them thoroughly under cold water again, scrubbing off any dark bits or scum.

   Ca. 3 min.

4. 4

   Return the cleaned ribs to the pot and add fresh water, daikon radish, yellow onion, garlic, and ginger.

   Ca. 5 min.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 hours, or until the ribs are very tender.

   Ca. 2 t. 30 min.

   Kokkens note: The longer you simmer, the more flavorful and tender the ribs will be.

6. 6

   Carefully remove the ribs, daikon, onion, garlic, and ginger from the pot.

   Ca. 2 min.

7. 7

   Strain the broth through a fine-mesh sieve or cheesecloth to remove any remaining solids and ensure a clear soup.

   Ca. 3 min.

   Kokkens note: For an even clearer broth, you can chill the broth and skim off any solidified fat before reheating.

8. 8

   Return the strained broth to the pot. Add the cooked daikon back to the broth.

   Ca. 1 min.

9. 9

   Season the broth with salt and black pepper to taste.

   Ca. 1 min.

   Kokkens note: Taste and adjust seasoning as needed.

10. 10

    Slice the tender beef from the short ribs into bite-sized pieces, if desired, or leave them on the bone.

    Ca. 3 min.

11. 11

    Serve the hot soup with the beef short ribs and garnish with chopped green onion.

    Kokkens note: Traditionally served with a bowl of rice and kimchi on the side.