Beef Short Rib Soup
It's a light galbitang boiled with warm heart.
6 serving
Within 999 minutes
연두야
Ingredients
  • rib
  • leek
  • Radish
  • Bank
  • Night
  • Cellophane noodles
  • egg garnish
  • jujube
  • Salt
  • Korean style soy sauce
Cooking Steps
STEP 1/7
First, soak the ribs in water for less than 2 hours to get rid of the blood. You don't have to soak it in water for a long time because it's going to be blanched once.
STEP 2/7
Put the Korean beef steaming ribs in a pot to remove the remaining color and boil them with water.
STEP 3/7
If you boil it for about 7-8 minutes, the bubbles will come up like in the picture. Then turn off the lights and throw away all the water.
STEP 4/7
Rinse the meat with lukewarm water, and trim the oily parts slightly with scissors.
STEP 5/7
Now, add the chopped ribs, add 2L of water, and simmer for 2 hours - 2 o'clock on low heat for 30 minutes. Egg rice balls with tuna and ham rice balls
STEP 6/7
Add sliced radishes, jujube, ginkgo, and chestnuts to the oiled soup and boil them one more time until the radishes are cooked. If you think there's not enough water, add more water. When the radish is getting cooked a little, season it with soy sauce and salt.
STEP 7/7
Put the glass noodles, take out the galbitang, and put the prepared eggplant and chopped green onions on top, and boil it with sincerity to complete the galbitang that tastes even better.
After boiling for more than 2 hours, you have to take out the soup and remove the oil slick. If you want to cool it down and remove the oil floating on top, or if you want to boil it and eat it right away, you can use a pack or filter to filter out the oil.
Cooking review
5.00
score
  • 535*****
    score
    It's good because it's a delicious and convenient recipe I strongly recommend it!
    2020-05-16 20:38
  • 974*****
    score
    It's delicious
    2019-11-29 16:15
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