Galbitang is a soup-based dish made primarily from
beef short ribs and it is one of most commonly found soups in Korean
cuisine. It’s similar to sollongtang where clear and hearty soup is made by slowly simmering galbi
in water for a long period of time and is eaten as a meal. Short
ribs along with daikon radish, onions, garlic, and other ingredients
are all boiled together for approximately five hours until most of the
fat is drained out and the meat becomes very tender. A spicy version
of this dish called maeun galbitang (spicy short rib beef soup) is available by adding gochujang and gochugaru.
Great care and attentiveness during its cooking
process is needed when preparing this dish since soup should be
chilled so that fat floating on the surface can be removed repeatedly
for optimal taste. The ribs are chopped into 1-2 inches in length and
slits are sometimes made in the top of the inner bones before the ribs
are cut to make the flesh separate easily from the prepared beef ribs.
The seasoned ribs and sliced daikon are again put into the pot along
with vermicelli noodles which are then simmered once more. Finally,
each serving bowls are seasoned with minced scallions, black pepper
powder and salt to meet individual taste buds.
Fact: Galbitang has been a representative dish served at Korean wedding receptions.
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