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Galbitang is a soup-based dish made primarily from beef short ribs and it is one of most commonly found soups in Korean cuisine. It’s similar to sollongtang where clear and hearty soup is made by slowly simmering galbi in water for a long period of time and is eaten as a meal. Short ribs along with daikon radish, onions, garlic, and other ingredients are all boiled together for approximately five hours until most of the fat is drained out and the meat becomes very tender. A spicy version of this dish called maeun galbitang (spicy short rib beef soup) is available by adding kochujang and kochukaru.
Great care and attentiveness during its cooking process is needed when preparing this dish since soup should be chilled so that fat floating on the surface can be removed repeatedly for optimal taste. The ribs are chopped into pieces of a 5-6 cm length and slits are sometimes made in the top of the inner bones before the ribs are cut to make the flesh separate easily from the prepared beef ribs. The seasoned ribs and sliced daikon are again put into the pot along with vermicelli noodles which are then simmered once more. Finally, each serving bowls are seasoned with minced scallions, black pepper powder and salt to meet individual taste buds.
Fact: Galbitang has been a representative dish served at Korean wedding receptions.
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