Galbi-tang: Beef Short Ribs Soup
Written and photographed by Joe Wabe
In the culinary world, the word “ribs,” or galbi (갈비) in Korean, is a synonym of deliciousness. There is not a dish in Korean cuisine with the name galbi in it that is neither delightful nor popular. Whether pork or beef, galbi is an important part of the Korean food tradition, and a very popular one at that.
Galbi-tang (갈비탕), or beef short rib soup, was originally a royal dish assumed to have been eaten since the end of the Goryeo Dynasty (918–1392). It is clean in taste and production, but rich in flavor and body. Although it is not a seasonal dish, I prefer having it in spring or fall when the weather is just right.
Served with a simple bowl of rice and some fresh banchan (sidedishes), galbi-tang can provide you with the energy and happiness that most “tangs” in Korea are capable of. The original recipe, and how grandmothers used to make it, included submerging the bones in water for over five hours before cooking, thereby removing some of the meat’s smell and taste. However in modern times, when most people are usually in a rush and cooking has become more practical, we can achieve the same quality and taste in less time, with a guaranteed character to match that of galbi served in royal times.
Ingredients:
(4–5 servings)
1 kilogram of beef short ribs
½ of a small Korean radish
1 head of garlic
1 medium-sized onion
½ teaspoon of light soy sauce
3 tablespoons of mirin
½ teaspoon of anchovy stock
1 thumb-sized piece ginger root
4 green onions
about 150 grams of dangmyeon (glass noodles)
½ to 1 tablespoon of sea salt
extra salt and pepper (if desired)
Preparation
Wash and rinse the ribs with cold water. Put them in a bowl with mirin and let them sit for ten minutes. Bring a large pot of water to a boil; add short ribs and blanch them for another 15 minutes. Drain and rinse the ribs with cold water. In a clean pot, put the ribs and all the chopped vegetables, and bring it to a boil with about 15 cups of water, skimming the scum and fat. Reduce the heat to medium, and let it simmer for two hours. After two hours, remove all vegetables except the radish, leaving only the broth and ribs. Season with soy sauce, salt, pepper, and anchovy stock. Add the noodles, and continue cooking until the noodles are cooked and soft. Serve and garnish with more green onions.
The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.