Galbitang 갈비탕: Korean Beef Short Ribs Soup Recipe & Eating Show/Mukbang 갈비탕 맛있게 끓이는법 (황금레시피) + 먹방
Galbitang 갈비탕 is a classic winter soup enjoyed by many Koreans. Galbitang is made using beef short ribs with a thick cushion of beautifully marbled beef attached to the rib bone. This soup is well known for its broth that is light in color, refreshing, and just so good-for-the-soul taste.
Galbitang is considered a gourmet soup due to the high quality of beef ribs required to make this soup. Galbitang was originally made as part of the Korean royal-court cuisine (GungJungYoRhee 궁중요리). BUT not to worry, you can make the same soup using a more economical choice of beef.
You can use the same kind of beef-cut you would use to make a beef stew with. When this soup is made using a more economical choice of beef, we call it SohGoGheeMuGuk 소고기무국. SohGoGheeMuGuk is a more casual version of Galbitang. In my opinion, both soups are super yummy. For me, the difference between the two soups is the big soft chunks of meat you get from Galbitang versus the smaller pieces of beef of SohGoGheeMuGuk. Follow the same recipe below to make SohGoGheeMuGuk.
You ask, can you make Galbitang spicy? Yes, absolutely! Galbitang is also enjoyed spicy by adding a spicy condiment called DaDaeGhee/다대기. DaDaeGhee is a spicy condiment that is commonly used for many non-spicy soups (Galbitang/갈비탕, ShulLungTang/설렁탕, GeomTang/곰탕/Ox Tail Soup...etc.), MulNaengMyun/물냉면/Cold Broth Noodles, and more.
Next time you dine at a Korean restaurant, ask the waitstaff for some DaDaeGhee. This condiment is not usually on display at the table, unless you are eating at a restaurant that specializes in soups or naengmyeon.
Another way to add spiciness to your Galbitang is by adding KkakDuGhee/깍두기 to the soup bowl as you eat. As the spicy KkakDuGhee blends in with the soup, it adds a spicy taste to the broth, which is just DEVINE. Many-many Koreans enjoy Galbitang and other non-spicy soups by adding some Kkakdugi to their soup bowl.
KkakDuGhee is pickled radish, made and fermented like kimchi. Many non-Korean friends call KkakDuGhee radish-kimchi.
Make sure to SUBSCRIBE to https://www.youtube.com/modernpepper because KkakDuGhee is the next recipe coming soon. And KkakDuGhee is easier to make than Napa Cabbage Kimchi😉
갈비 "GalBee" = Ribs
탕 "Thaang" = Soup
Kalbi or Galbi?
Many non-Korean friends ask what are the difference between Kalbi and Galbi. NO DIFFERENCE! Galbi and Kalbi is the English Alphaphabet phonetic spelling difference of the Korean word 갈비. Yes, as with all languages, phonetic translations using the English alphabet can vary, depending on how one hears the variations of the alphabet letters.
Below, you'll find:
Ingredient & Suggested Kitchen Product Links
Video Recipes Mentioned In Today's Galbitang Video Recipe
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See you soon in my next video...:-)
Pounds/lbs to kg/grams
US Cups to Milliliters
Tablespoon/Teaspoon to grams
1 Tbsp = Tablespoon/큰스푼 14 grams
1 Tsp = Teaspoon/티스푼 5 ml
1 Cup 컵 = 237 ml
1 lb = 454 grams
(5 - 6 Serving Size)
3 lbs/1.4 kg Beef Short Ribs with a thick cushion of meat (찜용갈비/통갈비)
4.5 quart/4.25 liters Water/물
1/4 Cup Mirin/미린
2" Korean radish/Mu/무 (about 3 Finger-width, as shown in the video)
*Japanese radish/Daikon or 4 large round pink/red radishes (remove pink/red skin)
4 Garlic Cloves/마늘
1/4 White Onion/양파
1/4 Teaspoon Black Pepper/후춧가루
Broth Seasoning & Fixings:
1.5" Korean radish/Mu/무 (about 2 Finger-width, as shown in the video) - thinly sliced
*Japanese radish/Daikon or 2 large round pink/red radishes (remove pink/red skin)
5 - 6 Servings Sweet Potato Starch Noodles/DangMyeon/당면 (1 serving-size: diameter of a quarter coin/.75" - as shown in the video)
1/2 Teaspoon Garlic (minced)/다진마늘
1/2 Tablespoon Beef Dashida/쇠고기 다시다 *optional
1/2 Tablespoon Salt/소금 (season to taste)
SHOP more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store
(Click on the item to view)
Beef Dashida/쇠고기 다시다 (Beef Bouillion Powder):
assi Beef Base Sweet Potato Starch Noodles/DangMyeon/당면:
Large Stock Pot 큰냄비
Enameled Cast Iron Pot 명품 큰냄비
Enameled Cast Iron Pot 명품 큰냄비
Maple Wood Cutting Board 명품 나무도마
German Knife Set (12 Pieces) 독일 명품 칼세트
German Chef's Knife 독일 명품 칼
Gears Used In Today's Video
In a large bowl, soak the beef ribs in cold water. Make sure the beef ribs are fully submerged underwater. Let the beef ribs soak for 15 minutes on your kitchen counter. This cold water soaking process is to draw out any excess blood.
In a medium-size pot, bring water to boil. (Enough water so the ribs are submerged underwater.) Add the ribs to the pot of boiling water. Lower the heat to medium, cover with the lid, and let it simmer for 5 minutes. This flash boiling is to draw out any excess blood, gunk, and impurities from the meat. Pour the flash boiled ribs into a strainer, in the sink. Under running cold water, rinse each beef rib to remove any blood gunk.
In a large pot, add the rinsed ribs, and water. Add the big chunks of the Korean radish (about three finger length wide/give or take 2"), 1/4 cup mirin, 4 garlic cloves, 2 scallions uncut, 1/4 white onion, and 1/4 teaspoon black pepper. Set the stove heat to high and bring to boil. Once the water starts boiling, you may see some brown foam floating on the surface. Using a fine-mesh strainer, remove the brown foam. (This brown foam is from the blood.) Then cover the pot with the lid, lower the heat to low-medium, and let it simmer for 45 minutes. TIP: You don't want to over the book the beef ribs. Doing so will make the meat fall off the bone, and you want the meat to be soft but not fall apart so that when you bite into it, it still has some texture to your bite.
Once the 45-minute simmer is done, remove the lid from the pot, and let it rest on your kitchen counter until it is at room temperature. Once it is at room temperature, cover the pot with the lid and store it in the fridge for 10-12 hours or until you see a firm white layer of fat on the surface of the broth.
Skimming the layer of fat: This part is crucial to making Galbitang. This removal of that fat is what makes this broth so light, refreshing, and clean in taste. Using a fine-mesh ladle, remove the layer of fat. Then remove all the vegetables and discard them. OR you can use the cooked radish to make yourself a rice bowl snack (watch the Galbitang video @ 8:30)
BUT if you savor the flavor of beef fat, skip Step Four (just make sure to remove the cooked radish, scallions, and onion).
Broth Storage TIP: Freezing your beef broth for later use with other Korean dishes or just to have Galbitang later, watch the Galbitang video @ 9:00.
Broth Seasoning & Fixings: Set the stove heat to high, and bring the pot to boil. Add the minced garlic, thinly sliced radish, and Sweet Potato Starch Noodles/DangMyeon/당면. Make sure the noodles are completely submerged under the liquid (you can stack the beef ribs on top of the noodles to keep them submerged). Let the pot cook on high heat for 5 yo 8 minutes or until the noodles are done. The noodles should be soft to touch and still taste chewy. Once the noodles are done, immediately pull them out and let them rest on a strainer/colander. (As mentioned in the video, once cooked, these noodles get bloated super fast. If you let the noodles sit in the hot broth, not only will it get bloated and no longer taste chewy, as it should be, but it will break apart in the broth and suck up much of the broth.)
Add the salt and beef Dashida/쇠고기 다시다 (1/2 Tablespoon each), and adjust accordingly to your taste. Beef Dashida (Beef Bouillion Powder) is commonly used in many households and restaurants (although many may be secretive about it) to enhance the flavor of many Korean dishes. BUT if you don't want to use it, just adjust the taste of the broth with more salt. (TIP: I usually lower my stove heat to low when seasoning.) With the stove heat remaining at high, add the egg (mix the eggs a few times-only, so that the yellow and white parts are still separate). Add the eggs to the boiling broth, without pouring around the pot, in an area of 4 to 6 inches. This is to ensure that we have clusters of poached eggs. Add the 2 scallions (sliced diagonally) immediately after you add the egg. Let it cook on high heat for about 1 minute or until you see the clusters of egg floating to the surface.
Plate the Galbitang in a large individual bowl with 2 ribs, some egg, radish slices, and scallions. Add just a small portion of the Sweet Potato Starch Noodles (each serving should be about 2 bites/follow the diameter listed in the Ingredient section). Galbitang is NOT a noodle dish, so...
Now your Galbitang is ready. Enjoy with crunchy KkakDuGhee/깍두기. If you don't have KkakDuGhee, of course, Napa Cabbage/BaeChu Kimchi/배추김치 works, too! For those that are craving extra spiciness, add some DaDaeGhee/다대기 (spicy condiment) to your bowl.
Make sure to watch my Galbitang Mukbang (Eating Show) where I share How To Eat Galbitang.
🌶SPICY Korean Seasoning Sauce Recipe For Spicy Stews & Soups | Gochujang & GochugaRu Sauce 추장양념장 + DaDaeGhee/다대기
KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (통배추김치 막김치) キムチ
Recipes mentioned in today's Galbitang video:
Korean BBQ [LA Galbi] Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피, Kalbi + Mukbang 먹방
Galbi Jjim: AUTHENTIC 갈비찜 Recipe; 소갈비찜 레시피 +먹방 (Korean Braised Beef Short Ribs) Mukbang
Kimchi Stew (Kimchi-jjigae: 김치찌개) Recipe & Mukbang with PORK BELLY 김장 돼지고기 김치찌개 레시피 + 먹방 キムチチゲ
Korean Soybean Paste Stew/Soup Recipe + Vegan Recipe (DoenJang Jjigae: 된장찌개)
Korean Army Base Stew (Budae Jjigae 부대찌개) w/ SPAM & RAMEN Recipe + Mukbang Korean Sausage Stew
How To Make Korean Cold Noodle Soup (Mul-Naengmyeon 물냉면) & Icy Broth (사골육수)
JapChae Recipe 잡채: Korean Sweet Potato Glass Noodles Stir-Fried w Vegetables + Vegan JapChae
🌶SPICY Korean Seasoning Sauce Recipe For Spicy Stews & Soups | Gochujang & GochugaRu Sauce 추장양념장
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