Main ingredients 🥩
thinly sliced beef short plateoyster saucetuna saucemirinminced garlicgreen onionglass noodlesgarlic chives
Jung Ho-young's Beef Short Plate Galbitang
An ultra-simple galbitang-style soup that builds deep broth flavor in just 7 minutes by sautéing thinly sliced beef short plate for rich savory fat.
🙋 Recommended for
- ⭐ Anyone who finds traditional galbitang too time-consuming because of the long soaking and simmering process
- ⭐ People who want a rich, meaty broth with minimal ingredients and very little cooking time
Ingredients needed 🛒2 servings
- thinly sliced beef short plate (woosamgyeop) 200g
- water 600ml
- oyster sauce 1 tablespoon
- tuna sauce 1 tablespoon
- mirin 1 tablespoon
- minced garlic 0.5 tablespoon
- green onion 1 stalk
- soaked glass noodles as needed
- salt 0.3 tablespoon
- garlic chives a little
Recipe 🍳
- Cut the green onion into large diagonal pieces and cut the garlic chives into bite-size lengths.
- Soak the glass noodles in warm water before cooking.
- Add just a very small amount of cooking oil to a pot, then add 200g of thinly sliced beef short plate.
- Separate the beef with chopsticks as it cooks, and sauté until the savory beef fat renders out.
- When the beef is lightly browned and has released its fat, pour in 600ml of water.
- Once the broth comes to a boil, add 1 tablespoon oyster sauce, 1 tablespoon tuna sauce, 1 tablespoon mirin, and 0.5 tablespoon minced garlic.
- Skim off the foam cleanly with a spoon and simmer for about 5 more minutes to deepen the broth.
- Taste the broth, then season with 0.3 tablespoon salt or adjust to your preference.
- Add the green onion and pre-soaked glass noodles, then boil briefly until the noodles turn translucent.
- Finish with garlic chives, turn off the heat, and serve in a bowl.
- Sauté thinly sliced beef short plate until lightly browned, then add water and bring it to a boil.
- Season with oyster sauce, tuna sauce, mirin, and minced garlic, skimming off foam as the broth cooks.
- Adjust with salt, then add green onion, glass noodles, and garlic chives to finish.
Cooking tips 💡
- Thinly sliced beef short plate releases plenty of fat, so use only enough cooking oil to keep the meat from sticking to the pot at the beginning.
- Skim off foam and excess oil carefully as the soup boils so the broth tastes clean rather than heavy.
- Soak the glass noodles well in warm water before cooking so they do not absorb too much broth in the pot.
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