Galbitang or galbi-tang (갈비탕) is Korean soup made with beef short ribs. Flavorful beef short ribs are simmered for over 1 hour among other aromatic vegetables (e.g. radishes, green onions, garlic and so on) and herbs. The result is deep, rich savory tasting soup with tender beef ribs.
Galbitang is known as a stamina food in Korea. It’s particularly a perfect soup to have when your body feels under the weather. I always feel more energized after having this soup. Some people even add ginseng, dried jujube and chestnuts to make it extra healthy, though I haven’t tried it this way as I like the classic style.
It used to be served at wedding receptions many years ago, but nowadays you won’t see it as often, as serving buffet meals has gained more popularity.
Galbitang is fairly simple to make. However, you need to know a few tips to give the soup the nice, clean taste it’s known for.
Galbitang is a hearty, nourishing soup made with beef short ribs. This recipe shows you how to make traditional galbitang with the delicately clean taste it’s known for.
Galbitang (갈비탕) is a clear soup made with beef short ribs (galbi, 갈비). It’s a hearty, nourishing soup with a delicate flavor. Typically, the ribs are boiled along with Korean radish (mu, 무), onion, garlic, and ginger until tender.
Beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions.
How to make galbitang?
Galbitang is fairly simple to make. However, you need to know a few tips to give the soup the nice, clean taste it’s known for.
First, soak the ribs in cold water to draw out some blood. Then, blanch them in boiling water to remove remaining blood and some fat, Rinse everything nicely before boiling them again. It should be boiled over high heat for the first 30 minutes to draw out flavor from the bones. The second part of the boiling is done over reduced heat until the meat reaches the desired tenderness, which takes about an hour, depending on the ribs.
A good soup soy sauce (guk ganjang,국간장) is also important for the flavor of this soup. If you don’t have Korean soup soy sauce, you can use light fish sauce or regular soy sauce. However, regular soy sauce can make the soup very dark, so just use a little bit and season with salt.
You can skim off any remaining fat or use a fat separator if you’re serving while still hot. If you have time, you can also let the entire pot sit in the refrigerator for the fat to solidify so it can be removed effortlessly.
It’s common to add starch noodles (dangmyeon, 당면) to the soup at the end of cooking.
Galbitang or galbi-tang (갈비탕) is Korean soup made with beef short ribs. Flavorful beef short ribs are simmered for over 1 hour among other aromatic vegetables (e.g. radishes, green onions, garlic and so on) and herbs. The result is deep, rich savory tasting soup with tender beef ribs.
Galbitang is known as a stamina food in Korea. It’s particularly a perfect soup to have when your body feels under the weather. I always feel more energized after having this soup. Some people even add ginseng, dried jujube and chestnuts to make it extra healthy, though I haven’t tried it this way as I like the classic style.
It used to be served at wedding receptions many years ago, but nowadays you won’t see it as often, as serving buffet meals has gained more popularity.
Galbitang is fairly simple to make. However, you need to know a few tips to give the soup the nice, clean taste it’s known for.
Galbitang is a hearty, nourishing soup made with beef short ribs. This recipe shows you how to make traditional galbitang with the delicately clean taste it’s known for.
Galbitang (갈비탕) is a clear soup made with beef short ribs (galbi, 갈비). It’s a hearty, nourishing soup with a delicate flavor. Typically, the ribs are boiled along with Korean radish (mu, 무), onion, garlic, and ginger until tender.
Beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions.
How to make galbitang?
Galbitang is fairly simple to make. However, you need to know a few tips to give the soup the nice, clean taste it’s known for.
First, soak the ribs in cold water to draw out some blood. Then, blanch them in boiling water to remove remaining blood and some fat, Rinse everything nicely before boiling them again. It should be boiled over high heat for the first 30 minutes to draw out flavor from the bones. The second part of the boiling is done over reduced heat until the meat reaches the desired tenderness, which takes about an hour, depending on the ribs.
A good soup soy sauce (guk ganjang,국간장) is also important for the flavor of this soup. If you don’t have Korean soup soy sauce, you can use light fish sauce or regular soy sauce. However, regular soy sauce can make the soup very dark, so just use a little bit and season with salt.
You can skim off any remaining fat or use a fat separator if you’re serving while still hot. If you have time, you can also let the entire pot sit in the refrigerator for the fat to solidify so it can be removed effortlessly.
It’s common to add starch noodles (dangmyeon, 당면) to the soup at the end of cooking.