Baek Jong-won's Galbitang
A clean and clear galbitang, perfectly simmered with beef ribs after thoroughly removing blood, enhanced by the refreshing taste of radish and kelp, and served with glass noodles for a restaurant-quality finish.
Ingredients needed 4 servings
Recipe
Cooking tips
- If you add the glass noodles directly to the boiling broth without soaking, they will absorb all the liquid, making the broth cloudy and insufficient. Therefore, it is essential to soak them thoroughly in advance.
- By straining the minced garlic through a sieve to extract only the aroma, you can maintain a clear broth appearance without garlic particles floating on the surface.
- If the radish is overcooked during simmering, it can break apart and make the broth cloudy. It's best to check for tenderness with chopsticks after about 40 minutes and remove it early if it's soft.
- The addictive savory flavor found in restaurants can be easily achieved by harmoniously blending a small amount of white seasoning (MSG) or beef broth powder.
Recommended for
- Those who want to make a deep and clean galbitang at home that rivals restaurant quality.
- Those living abroad or unable to dine out, who miss hearty Korean soup dishes.
- Those who prefer meat soup dishes with a clear, non-cloudy broth that is full of savory flavor.
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