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.
SLOW COOKED KOREAN-STYLE SHORT RIB SOUP
Make and share this Slow Cooked Korean-Style Short Rib Soup recipe from Food.com.
Provided by amber52
Categories One Dish Meal
Time 6h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
- Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
- About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
- Skim any fat that may collect on top of the beef broth and discard.
- Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.
Nutrition Facts : Calories 298.9, Fat 5.9, SaturatedFat 1, Sodium 1036, Carbohydrate 55.7, Fiber 2, Sugar 10, Protein 7.1
ROY CHOI'S BRAISED SHORT-RIB STEW
Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, "that meal from home that every Korean kid says his or her mom does best." His recipe (well, my version of his recipe, which is his version of his mom's) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.
Provided by Sam Sifton
Categories brunch, dinner, lunch, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
- In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
- Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
- Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.
KOREAN STYLE SHORT RIBS
The aroma of these cooking on your grill is enough to make your neighbors drool. The longer you let this marinate, the better. I like to make the ribs in the marinade, freeze and vacuum seal for when ever company comes or to take to office potlucks.
Provided by NavyDoc13
Categories Meat
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place seseme seeds in a small frying pan over medium heat to toast. Stirring frequently until lightly browned, about 3-4 minutes. Immediately remove from heat & cool. When seeds are cooled, grind in a spice grinder or food processer. Place ground seeds in a large bowl with broth, soy sauce, rice wine, sugar, garlic, ginger, green onions, and chili garlic sauce. Mix well and add ribs to coat. Cover and let stand in refrigerator for 4 hrs to overnight, turning once.
- Lift meat from marinade and drain briefly. Reserve the marinade in a small pan.
- Place ribs on a well oiled grill 3-4 inches abouve a solid bed of low-glowing coals or medium heat on a gas grill. Cook about 3 minutes per side for medium rare ribs.
- While meat is cooking, simmer marinade for 3 minutes. Add cornstarch solution, stirring, until sauce boils and thickens.
- Serve ribs with rice and sauce on the side.
Nutrition Facts : Calories 990.5, Fat 84.7, SaturatedFat 36.1, Cholesterol 172.4, Sodium 1462.6, Carbohydrate 14.8, Fiber 1.2, Sugar 8.6, Protein 37.2
SLOW-COOKED KOREAN BEEF SHORT RIBS
Make and share this Slow-Cooked Korean Beef Short Ribs recipe from Food.com.
Provided by Virginia Cherry Blo
Categories Korean
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
- Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
- Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.
KOREAN STYLE SHORT RIBS (CROCK POT)
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Provided by barefootmommawv
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
- Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
- Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
- Serve over cooked rice.
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