[Chuseok food] LA galbitang recipe - Special autumn health food
I made LA galbitang with half a hat as a fusion dish of Jeju's local food, body soup. Galbitang, which contains a lot of beta-carotene, vitamin A, calcium, and potassium, and has excellent effects on bone health and eye nutrition, is a must-eat holiday food in our house. It's good to soak the glass noodles instead of the half hat. I strongly recommend it as an autumn health food.
6 serving
Within 120 minutes
하이디랑
Ingredients
  • short ribs
    1kg
  • half a hat
    350g
  • Water
    2L
  • Beef bone soup
    1L
  • leek
    1piece
  • buckwheat flour
    2TS
  • crushed garlic
    3TS
  • Korean style soy sauce
    2TS
  • the liquid of tuna
    1TS
  • cooking wine
    3TS
  • Salt
    suitably
  • Sesame
  • ground pepper
Video
Cooking Steps
STEP 1/13
1. Put 1kg of LA ribs in cold water for 2 hours to drain the blood.
Change the water 3 times in the middle.
2. Pour water into the drained ribs and bring to a boil over high heat.
3. When the water boils, turn off the heat and remove the ribs.
4. Wash the ribs clean.
STEP 2/13
1. Put ribs and 2L of water in a pot and bring to a boil over high heat.
2. Turn it down to medium heat when it boils.
3. Cover and boil the ribs for about an hour to soften.
4. Galbi became soft and the soup was cut in half.
STEP 3/13
Please take out the ribs.
STEP 4/13
1. Let the broth cool and leave in the refrigerator for 12 hours.
2. The oil has hardened white.
3. Place the strainer on top of the pot for short rib soup and drain the beef oil by spilling the soup.
4. I'm going to boil the galbitang with a clean broth filtered out of the beef oil.
Beef oil is not good for your health, so you should remove it.
STEP 5/13
I took out the frozen hat and defrosted it.
STEP 6/13
1~2. Put 1L of water in a pot over high heat and when it boils hard, add 1 tablespoon of salt and add half a hat.
Turn off the light after turning the hat half over.
3. Place the blanched cap on a strainer tray and rinse it once under running water.
4. Cut the half of the hat into 5 centimeters long.
STEP 7/13
I added 1L of commercial beef bone broth to 1L of beef rib broth.
STEP 8/13
When the broth boils over high heat, add 2 tablespoons of soy sauce, 1 tablespoon of tuna liquid or sand lance extract, and 3 tablespoon of cooking wine and season with salt.
STEP 9/13
Add 3 tablespoons of minced garlic.
STEP 10/13
Add half a hat and ribs and bring to a boil.
STEP 11/13
1. Two tablespoons of buckwheat flour
2. Add 2 tablespoons of water and stir well.
3. Put the buckwheat flour water in the galbitang.
4. Stir it well.
STEP 12/13
Add one root of the green onion and boil it a little bit, and it's done.
STEP 13/13
It tastes better with finely ground sesame seeds and pepper.
Cool LA galbi broth and leave it in the refrigerator for 12 hours. Then the beef oil will harden white. If you remove the beef oil, you can make LA galbitang more neatly.
chicken Recommended recipe
  • 1
    How to make roast chicken with crispy outside and moist inside.
    4.86(7)
  • 2
    How to make soy sauce chicken at home. How to make soy sauce chi
    4.83(40)
  • 3
    Making soy sauce chicken Kyochon slap sauce :)
    4.81(63)
  • 4
    Seasoned chicken. Making seasoned chicken sauce
    4.67(6)
Japchae Recommended recipe
  • 1
    A more delicious japchae with a golden recipe
    4.87(15)
  • 2
    Red pepper japchae. Golden recipe for red pepper japchae
    4.97(36)
  • 3
    [Golden recipe for japchae] How to make japchae
    4.93(14)
  • 4
    Just japchae tastes good, but spicy is the best late night snack
    4.79(14)