Aha Bujang's Galbitang
A rich galbitang with deep, savory broth made by blanching the ribs without soaking out the blood, seasoned with soy sauce and beef dashida for that restaurant-quality flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Even without soaking the beef ribs to draw out the blood, skimming the impurities and foam that rise during boiling will yield a clear broth with a savory meaty aroma.
- Adding cold water midway makes it much easier to skim off the fat that floats to the surface.
- Make a dipping sauce by mixing Jin-ganjang, vinegar, prepared mustard, and gochugaru to enjoy with the ribs for even more flavor.
Recommended for
- Those who want to achieve restaurant-quality galbitang broth at home in a short time.
- Those who want to easily make galbitang without the complicated blood-soaking process.
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