Rib Soup Kalbi Tang Food
GALBITANG (BEEF SHORT RIB SOUP)
A hearty, nourishing soup made with beef short ribs
Provided by Hyosun
Categories Main Course
Number Of Ingredients 12
Steps:
- Soak the ribs for 30 minutes in cold water. Drain.
- Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
- Drain the ribs. Wash the ribs under running water. Clean the pot.
- Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
- Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
- Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.
RIB SOUP (KALBI TANG)
Make and share this Rib Soup (Kalbi Tang) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the ribs into 2" lengths.
- Slash the meat through to the bone in several places.
- Place in a pan and add 20 cups of water.
- Bring to a full boil, then lower heat and simmer until the meat is tender.
- Chop the green onions.
- Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
- Put the seasoned ribs back into the broth.
- Bring to a boil and add the longer pieces of green onions.
- To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).
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- Soak the beef short ribs in a large bowl of cold water for about 1-2 hours to drain the blood, changing the water once or twice if needed.
- Place the ribs in a large pot or dutch oven and cover with water. Bring to a boil and let boil for about 5 to 6 minutes. Remove ribs from the pot and rinse them off. Discard all of the water, wash the pot completely (don't skip this!) and place the ribs back into the empty pot, along with the radish slices and garlic. Cover the ribs, radishes and garlic with new, fresh water (about 10 to 12 cups; enough water to cover the ribs).
- Bring to a boil, and then let simmer for at least 1 to 2 hours. Season generously with salt and pepper. Add the scallions and cook for another minute or 2. Serve with more diced green onions or scallions on top. Enjoy!
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