galbi tang {short rib soup}

happy saturday friends!

what a whirlwind life has been these past few weeks. some notable things: i went to korea to meet merman’s parents for the first time…and i quit my job :O (temporarily that is). waking up every morning and getting to decide what i want to do every. single. day. has been an incredible weightless feeling that i’ll treasure forever. i’ve been making a lot of tik toks and feeling like a true unni on the platform.

on the other hand, merman has been down with a cold while working crazy hours, so i decided to make him some galbi tang. if you haven’t had galbi tang before, please please give this recipe a try, especially when its cold out. although it takes a bit of time, it’s a fairly simple recipe, and i think that by now, i can make it with my eyes closed because it’s so darn easy.

because of the premium price of beef short ribs, galbi tang considered as a pretty luxurious soup that’s reserved for special ceremonies and occasions (p.s. side note: i almost chose a wedding venue in korea that would serve this soup as the main course for the reception!!!). anyways, beef short ribs were on sale at my local market, and ordering a bowl of galbi tang on doordash costs like $30, in which with that, you can make a 6 servings. so i guess it’s pretty economical by a young unemployed professional’s standards.

i always crave any kind of gook or tang (korean soups) this time of year especially when the skies are gray, the trees have lost their leaves, and the sun sets at an abominable time like 4:30pm. it really is so darn comforting, and i definitely feel like my korean ancestors’ blood in me is brimming with joy whenever i have a good hearty tang. they don’t call us tangban minjok (people of rice and soup) for no reason! ;)

i hope you’re doing well and warm out there. i received a few messages from readers this week that made me cry happy tears so a big hug to you for staying in touch <3 <3 <3 <3

xo, christine

Galbi Tang

6 servings

ingredients

broth

2 pounds of beef short ribs cut into 1.5 inch cubes

5-6 white stems of scallion

10 garlic cloves whole

half of one medium sized mu {korean radish} peeled and cut in half

salt and black pepper to taste

garnish

2 servings of dangmyun {sweet potato starch noodles}

2 eggs

1/2 cup chopped scallions

optional

steamed white rice

special tools

mesh strainer + fine sieve (paper towel or coffee filter works here!)

notes

broth prep

• soaking ribs: submerge ribs in a large bowl filled with water for about 30 minutes to release some blood. discard water, rinse ribs, and place in a large stock pot filled to the top with water

• first boil: bring stock pot with ribs up to a full rolling boil for 10 minutes to release impurities. carefully discard water, rinse the ribs, and clean the stockpot

• second boil: place ribs back into clean stock pot with 10 cups of water with radish, garlic, green onion stems. bring up to a rolling boil for 5 minutes, lower heat to a medium boil, and cover. let the broth boil for an hour, taste and in small teaspoon increments, add salt and pepper to your liking. if the broth flavor could be richer, boil for another half hour and move on to making the garnishes (below)

  • note: now would also be a good time to rinse the lid as some of the remaining impurities/scum that got caught on the lid. place back on the stockpot and continue the boil. once the flavors are rich enough remove the garlic, radish and green onion stems

• skimming the fat: while you can manually skim the fat using a spoon, i find it easiest to set the cooled broth in the cold (outside or in the fridge) for about half an hour. this solidifies the fat and makes it super easy to remove!

garnish prep

• dangmyun: bring a small pot filled with water up to a boil. boil for about 5-6 minutes until softened, strain and rinse under cold water and set aside.

• egg ribbons:

  • separate the yolk and whites and place in separate small bowls. beat, and add a pinch of salt and pepper. add a tablespoon of water to the yolk to loosen it up a little

  • bring a nonstick skillet or oiled pan up to medium heat. pour the egg white onto pan (like a crepe), turn the heat down to low, and cook until the middle has cooked through. carefully flip and cook for another minute. carefully transfer egg to a cutting board. do the same for the egg yolk

  • separately roll the cooked egg white and yolks up like a cigar and slice into thin strips. super easy right?! :)

• SCALLIONS

  • cut scallions into diagonal pieces and place in a small bowl

• RADISH

  • slice cooked radishes into 1 cm pieces

galbi tang assembly

• bring the broth up to a boil, and then to a low simmer

• in a soup bowl, place dangmyun at the bottom, then arrange the short ribs and radish above the noodles

• put a fine mesh cloth/coffee filter/paper towel above a mesh strainer and ladle the broth into the strainer over the soup bowl

• sprinkle the egg ribbons, scallions, and black/(or gochugaru) flakes atop.

optional: spoon warm white rice into soup bowl and enjoy!