Rib Soup Kalbi Tang Recipes

GALBITANG (BEEF SHORT RIB SOUP)

Steps:

• Soak the ribs for 30 minutes in cold water. Drain.
• Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
• Drain the ribs. Wash the ribs under running water. Clean the pot.
• Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
• Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
• Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.

RIB SOUP (KALBI TANG)

Steps:

• Cut the ribs into 2" lengths.
• Slash the meat through to the bone in several places.
• Place in a pan and add 20 cups of water.
• Bring to a full boil, then lower heat and simmer until the meat is tender.
• Chop the green onions.
• Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
• Put the seasoned ribs back into the broth.
• Bring to a boil and add the longer pieces of green onions.
• To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).