Main ingredients 🥩
galbitang powderginsengshabu-shabu beefgreen onion
Okjubu 8-Minute Galbitang
A super-fast, restaurant-style galbitang made in just 8 minutes by adding shabu-shabu beef and ginseng to store-bought galbitang powder.
🙋 Recommended for
- ⭐ Those who crave galbitang but find the long cooking time and blood-washing process overwhelming.
- ⭐ People who want to achieve deep, restaurant-quality broth flavor quickly using store-bought powder.
Ingredients needed 🛒2 servings
- water 2L
- galbitang powder 2 tablespoons
- ginseng 1 root
- shabu-shabu beef as needed
- green onion as needed
- a pinch of seasoning salt
Recipe 🍳
- Pour 2L of water into a pot and add 2 tablespoons of galbitang powder, stirring well to dissolve. (Use 1 tablespoon per 1L of water.)
- Cut the ginseng into pieces and add it to the broth to enhance its herbal aroma while simmering.
- While the broth is boiling, pre-place sliced green onions and shabu-shabu beef on a clay pot or bowl.
- After simmering for about 4 minutes, taste the broth and adjust seasoning with a small amount of seasoning salt if needed.
- Pour the bubbling hot galbitang broth directly over the beef and green onions in the clay pot to gently cook the meat.
- Finally, place a piece of ginseng on top of the broth to finish with an elegant, high-end restaurant appearance.
- Dissolve galbitang powder in water.
- Add ginseng and simmer the broth for about 4 minutes.
- Pre-place thin shabu-shabu beef and green onions in a bowl or clay pot.
- Adjust final seasoning with seasoning salt.
- Pour hot broth over the beef in the bowl to cook it.
- Top with ginseng as garnish to finish.
Cooking tips 💡
- Since thin shabu-shabu beef is used, there's no need to boil it long in the pot—simply pouring the boiling broth over it in the serving dish is enough to cook it tenderly.
- Adding a single piece of ginseng as garnish lets you achieve a professional-grade restaurant look at minimal cost.
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