Rich Aroma Korean Beef Rib Soup

Korean Beef Rib Soup

Korean Beef Rib Soup is a dish that brings warmth and comfort to my kitchen. As I simmer the beef short ribs, I can already smell the rich aromas filling the air. Korean Beef Rib Soup, or galbitang, is not just a meal; it’s a comforting embrace after a long day. The blend of tender meat, savory broth, and fresh aromatics creates a heartwarming experience, perfect for sharing with loved ones.

The Preparation Process

Preparing Korean Beef Rib Soup starts with a simple process. First, I rinse the beef ribs to remove any excess blood and impurities. This step is crucial for achieving that clean, hearty taste. After parboiling the ribs, I add garlic, onions, scallions, and Korean radish to the pot. As the soup simmers for hours, I can’t help but feel excited. The anticipation builds as the meat becomes tender and the flavors meld together, creating something truly special.

Final Touches

As I approach the final touches of my Korean Beef Rib Soup, I slice the softened radish and return it to the pot. A dash of soy sauce, minced garlic, and a sprinkle of pepper add just the right amount of seasoning. I serve the soup hot, garnished with fresh scallions. The vibrant colors and rich aromas invite everyone to gather around the table, ready to enjoy a warm bowl of this delicious comfort food.

A Celebration of Flavor

Korean Beef Rib Soup is not just a recipe; it’s a celebration of flavor and tradition. Each spoonful reminds me of my love for Korean cuisine and the joy of cooking for others. With a side of steamed rice and kimchi, this dish transforms any ordinary day into a special occasion. I hope you’ll try making Korean Beef Rib Soup in your own kitchen and experience the heartwarming joy it brings.

Che’f Notes- Korean Beef Rib Soup

• Quality Matters: Use high-quality beef short ribs with good marbling for the best flavor and tenderness.
• Soaking and Parboiling: Soaking and parboiling the ribs is crucial for removing impurities and enhancing the soup’s clarity and taste.
• Flavor Boost: If you enjoy umami flavors, consider adding a splash of fish sauce or a few dried shiitake mushrooms during simmering.
• Adjust Seasoning: Taste the broth before serving. If you prefer a richer flavor, increase the soy sauce gradually.
• Storage Tips: This soup can be made a day in advance; it often tastes even better the next day as the flavors develop. Store leftovers in an airtight container in the fridge for up to 3 days.

Korean Beef Rib Soup

Recipe by Kimmy

Course: SoupCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

2

minutes

Calories

350

kcal

Resting Time

2

minutes

Total time

4

minutes

Dive into the rich, nourishing flavors of Korean Beef Rib Soup! This classic dish, perfect for both adults and kids, boasts a clean, hearty taste that will warm your soul. With simple ingredients and straightforward steps, you’ll have a delicious, comforting soup ready in no time. Inspired by the culinary traditions of Korea, this recipe is a must-try for any home cook looking to explore new flavors.

Ingredients

• Beef and Aromatics

• 4 lbs beef short ribs

• 2 large scallions halved

• 1 large onion halved

• 4-5 garlic cloves

• 1 medium Korean radish quartered

• 1 tbsp black peppercorns

• Seasoning

• 2 tbsp soy sauce for soup

• 1 tbsp minced garlic

• Salt and pepper to taste

• Alternative Ingredients:

• Beef Short Ribs: Can be replaced with beef chuck or oxtail.

• Korean Radish: Substitute with daikon radish.

• Soy Sauce for Soup: Use regular soy sauce or tamari for gluten-free.

• Scallions: Replace with leeks or green onions.

Directions

• Clean the Meat – Rinse the beef short ribs twice under cold water. Fill a large pot with water and soak the ribs for 1-2 hours to remove excess blood. Drain and rinse again. Fill the pot with fresh water and bring to a boil. Add the short ribs and parboil for 5-10 minutes to remove impurities. Skim off any scum that rises to the surface. Drain and rinse the ribs.
• Initial Boil – Refill the pot with water and add the cleaned short ribs along with garlic cloves, halved onion, scallions, quartered radish, and black peppercorns. Bring to a boil over medium heat.
• Simmering – Reduce heat to low and let it simmer for 1.5-2 hours until the meat is tender.
• Remove Radish – At the 30-40 minute mark, remove the radish chunks from the pot. Slice them thinly and set aside.
• Strain the Soup – After 1.5-2 hours of simmering, strain the soup into another pot to remove bones and aromatics. Return the meat and sliced radish to the strained broth. Bring to a simmer and season with minced garlic, soy sauce for soup, salt, and pepper to taste.
• Serve Hot – Ladle the hot soup into bowls and garnish with chopped scallions if desired. Serve with steamed rice and kimchi on the side.

Equipment

• Chef’s Knife
• Cutting Board
• large pot
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 800mg
• Potassium: 600mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 3g
• Protein: 30g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 50mg
• Iron: 3mg

FAQ- Korean Beef Rib Soup

Can I use a different cut of beef?

Yes, beef chuck or oxtail can be substituted if short ribs are unavailable. Just adjust cooking time as needed.

What can I substitute for Korean radish?

Daikon radish works well as a substitute and provides a similar texture and flavor.

Is this soup gluten-free?

Yes, but ensure to use gluten-free soy sauce or tamari as a substitute for regular soy sauce.

How can I make this soup spicier?

For heat, add sliced fresh chili peppers or a dash of gochugaru (Korean red pepper flakes) during the simmering stage.

Can I freeze this soup?

Yes, you can freeze the soup for up to 2 months. To reheat, thaw in the fridge overnight and warm gently on the stove.