Today, I want to share my own GalBiTang recipe using it. The word “galbi” means rib and “tang” is a type of soup. So, galbitang is a Korean beef rib soup dish with delicious broth and tender meat, along with noodles, radish, egg, and green onion. I had a lot of requests for this recipe over the years, and my Korean friends that tried my galbitang think it tastes as good as what you’d get in restaurants. So, I’m super excited to share this recipe with you. Let’s see how easy this is to make using my Cuckoo’s multi-cooker, and then taste how delicious it is.
Yield: 5-6 Servings
Short Korean Lesson
- Dol (돌) = Stone
- GeonGang (건강) = Health
- 2 lb Beef Ribs
- 4 oz Cellophane Noodles
- 2 Eggs (2 Pinches Salt) (For Garnish)
- Some Green Onion (For Garnish)
- 1 Tbsp Salt
- Some Black Pepper
- Some Hot Pepper Powder (Optional)
- 10 Cups Water
- ½ lb Korean Radish
- 8 Garlic Cloves
- 1 Thumbnail-sized Piece Ginger
- 4 green onions
- 1 Medium-sized Onion
First, prepare 2 lb of beef ribs. This is the proper cut we use for GalBiTang in Korea. A normal grocery store in America will probably not have the right kind of cut. I went to a local butcher shop and they had these large beef ribs, which are too long for GalBiTang. So, I asked them to cut them in half like this. Thankfully they did. So try to find this at your local butcher shop.
The proper meat for this soup is beef ribs, but if you like extra meat or lean meat like me, you can add an extra ½ lb of lean beef chunks.
Before you even start to cook, soak the meat in cold water for at least 4 hours to leach out some of the blood. I let mine soak overnight. This process helps reduce any bad smells or flavors from the meat and bones.
8 hours later, you can see all this blood that came out of the meat.
Drain it and wash the meat gently in cold water to make it even cleaner.
Next, let’s prepare the ingredients that makes an amazingly delicious broth. This is about ½ lb of a Korean radish that I already peeled. I will cut it in half. We also need 8 cloves of garlic, 1 thumbnail-sized piece of peeled ginger, and 4 green onions.
I didn’t remove the roots from the green onions, but I washed them well. I’m going to rip them in half with my hands like this. Also add in 1 medium-sized onion with skin on. I already washed it real good too. Cut the onion in half. Here is another cooking tip for you: the onion skin will help to get rid of the bad meat flavor in the broth.
Okay, the basic preparation is done, so it is time to cook the meat. Add all the beef ribs, the extra pieces of beef, and all the vegetable ingredients that we just prepared. Then pour about 10 cups of water into the pot.
Now you will see how simple it is to make your galbitang. Put the inner pot back to the machine, close the lid, turn the knob to “lock”.
Select the “soup” option by pushing the menu button like this. Set the time for one and a half hours with the + button for the “selection” option. Lastly, push the “cook” button. You are all set now.
One and half hours later, the basic cooking is done. The machine automatically changes to the “keep warm” function. It is okay to eat that this point, but good GlaBiTang has a deep and thick broth flavor with very tender meat. So, I let the machine work for me. I left it in the “keep warm” setting overnight. The next day, I had an amazing result. It was like using a slower cooker. I didn’t have to continuously check and worry about burning my soup as I do when I cooked something on the stove top. The broth was very flavorful and my beef was super tender, as you can see.
Now, take everything out of the broth. Here, we will set aside the cooked meat and the radish,
but we will throw away the rest of the vegetables. Cut the cooked radish into your desired size and you can shred the extra meat that you added.
The meat, radish and the broth will go back to the pot.
Season the broth with about 1 Tbsp of salt. This is a basic seasoning, and individuals can add more salt to their tastes after it has been served. The soup is done and ready to be served at any time now.
Now, let’s prepare the noodles and the toppings. About 30 minutes before you want to serve the meal, prepare a handful of cellophane noodles, or about 4 ounces, which are called dangmyeon in Korean. These are the noodles you use to make the Korean dish Japchae. Soak the noodles in boiling hot water.
For the last topping, let’s make some flat eggs. Break 2 eggs and mix them with 2 pinches of salt. I always have this simple rule for cooking my eggs for the perfect saltiness: 1 pinch of salt per 1 egg. It is easy to remember, right? Try it for your cooking too. Whisk the eggs well.
In a preheated 8 inch nonstick pan, add a tiny bit of oil and pour ⅓ of the egg mixture in the pan. Spread it out evenly and cook for about 10 seconds on medium. Flip the thin flat egg with your chopsticks like this and cook the other side for another 10 seconds. Do the same process 2 more times, then you will get 3 of these things. You could also use a bigger pan, just try to make the eggs thin and flat.
Let it cool a little bit, and then roll up all of the flat eggs together like this,
and then, cut them into thin strips. Now we have a pretty looking egg topping.
Chop some green onions thinly. Put some salt, black pepper, and red hot pepper powder in these kinds of little serving dishes for later. By now, the noodles will be soft like this. Drain out the water.
Now, everything is prepared, so let’s assemble the meal. This is how I serve my GalBiTang. In a big soup bowl, put some cooked short grain rice. Or, if you want, you can serve your rice separately too.
In one side of the soup bowl, put 2-3 pieces of beef ribs and some shredded beef pieces if you have any. Put some noodles next to the meat.
Then, put some radish pieces on top of the noodles. Pour some hot broth into the bowl.
Garnish the soup with some egg topping and chopped green onions. I like to sprinkle some black pepper and red pepper powder over it too. You need black pepper for this soup to be authentic, but red hot pepper powder is an optional trendy option these days.
Put the bowl on the table with a spoon and chopsticks. In case somebody wants more toppings on their soup, I like to put extra toppings and seasoning ingredients in these cute little dishes on the table.
You can also serve this with other Korean side-dishes. This is a fermented squid side-dish that I got from Hmart, and this is my favorite type of kimchi, bachelor radish kimchi.
Mix everything in the soup together and eat it with your side-dishes. Yummy~~~
This recipe will make about 5-6 servings. With my experience making this recipe, I could find 3 attractive points for using my multi-cooker.
When you make normal galbitang on a stove top, you cannot stay very far from your kitchen because you need to check the soup every now and then. Since galbitang is a dish that has a long cooking time to be right, it was very convenient to let the machine cook for me and just let me know when it is finished.
2. Short Cut Process
Like other soup dishes with bones, like sealongtang and gomtang, you end up with a lot of fat when you cook the broth with bones. As a result, you normally have to cool the broth to solidify the fat so that you can skim it off. With this multi-cooker, I was able to skip that process because the broth was not too fatty or greasy. I don’t know why, but that’s what happened to me.
3. Deep Broth Flavor and Tender Meat
The pressure cooker function cooked the meat and other ingredients in a short time, and then with the slower cooker function, I could get the deep flavor and tender meat by cooking it for a long time. If you cook broth for a long time on a stove top, you lose a lot of the water. As a result, you have to add more water as it cooks. With a multicooker, you hardly lose any broth and get tender meat.
So, today we made a very tasty galbitang using a multi-cooker. If my video made you want to try a multi-cooker for your cooking, please give me a thumbs up, share this video with others and subscribe to my channel.