Galbitang

About the dish

Galbitang is a clear soup of beef ribs simmered long and slow, a nourishing dish that serves up meat and broth together. Hearty and highly regarded, it graced feast tables and restored those recovering their strength.

Key ingredient

Beef — rich in quality protein and essential amino acids for muscle and strength; iron and zinc help ward off anemia and strengthen immunity, while B vitamins relieve fatigue. In season year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Beef ribs 300g, radish 200g (1/4), water 2.4L (12 cups), scallion 25g (2/3 stalk), whole garlic 30g (1 head), egg 50g (1), a little soup soy sauce, a little salt <Seasoning> soup soy sauce 5g (1 tsp), salt 2g (1/2 tsp), minced scallion 3g (1 tsp), minced garlic 3g (1/2 tsp), sesame oil 3g (1 tsp), a pinch of ground pepper

Simple recipe

1. Cut the ribs into 4-5 cm pieces and soak in cold water to draw out the blood.
2. Bring water to a boil in a heavy pot, add the ribs, then lower the heat and simmer gently 2-3 hours until the meat is tender.
3. While it simmers, add the radish whole along with thickly cut scallion and garlic, skimming off the fat and foam.
4. When the meat and radish are tender, lift them out, cool and skim the broth, then score the ribs, cut the radish into thin squares (2.5×2.5×0.3 cm) and toss each with the seasoning.
5. Separate the egg, beat white and yolk with a little salt, fry into thin sheets and cut into diamonds 2 cm wide.
6. Bring the broth back to a boil, add the seasoned ribs and radish, and adjust the taste with soup soy sauce or salt.

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A Glass · Traditional pairing