Sunday, 13 January 2013

Galbitang recipe

Galbitang is a short rib soup that is boiled for a few hours until the meat literally drops off the bone.
We usually go to Jingogae in New Malden for our galbitang fix as it's a bargain at £7 a bowl. New Malden is pretty far from us though so we thought we'd try to make our own, with some pretty good results.

Galbitang recipe

Spicy? - No
Time to cook? - 2-3 hours
Serves? - 2 people

3 tablespoons soy sauce
2 teaspoons sesame oil
4 cloves garlic
ground pepper
3 spring onions
500g short beef ribs (more or less can be added depending on your hunger)
1/2 a Korean radish


1) Place the ribs in a pot and fill with water. Leave the ribs alone for an hour (changing the water a couple of times) to get rid of the blood in the meat.

2) Wash the meat one last time and pop them in a pot. Add enough water to cover the ribs three times over. Add the Korean radish, 3 cloves garlic (whole) and a chopped spring onion. Simmer for an hour.

3) After an hour, remove the garlic, spring onion and radish. Simmer for another hour.
4) Slice the radish into bitesized chunks and after the meat had been simmering for a second hour, add it in to the soup along with the sesame oil, soy sauce, the remaining spring onions and garlic along with a healthy dose of black pepper. Leave to simmer for 1 minutes and serve.
Try varying the amount of soy sauce to to suit your taste. This is also delicious with chilli flakes in it as it gives it a nice kick.

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