Main ingredients 🥩
BeefRadishOnionGreen onionGarlicWhole peppercornsSoup soy sauceBeef stock powderGlass noodlesEggJujube
Ttukdak Hyung's Beef Flank Steak Galbitang
A cost-effective galbitang made by simmering beef flank steak with thick tendons and aromatic vegetables for an hour, resulting in a rich and deep flavor.
🙋 Recommended for
- ⭐ Those who want a professional-style clear and deep galbitang using cost-effective cuts instead of expensive beef short ribs.
- ⭐ Those who bought beef flank steak but found the tendon part too thick and tough to grill.
- ⭐ Those who want to have a hearty meal with a hot and rich meat broth.
Ingredients needed 🛒3 servings
- Beef flank steak with prominent tendons, appropriate amount
- Radish, appropriate amount
- Onion, appropriate amount
- Green onion, appropriate amount
- Garlic, appropriate amount
- Whole peppercorns, appropriate amount
- Soup soy sauce, appropriate amount
- Salt, appropriate amount
- Beef stock powder, appropriate amount
- Soaked glass noodles, appropriate amount
- Egg garnish, appropriate amount
- Jujube for garnish, a little
Recipe 🍳
- Fill a pot with plenty of water and add the beef flank steak with many tendons, which is difficult to use for grilling, whole.
- Add radish, onion, green onion, garlic, and whole peppercorns, and simmer for 1 hour, adding water as it reduces.
- After 1 hour, remove only the meat and refrigerate it to cool and make it easier to slice.
- Strain and discard all the solids from the broth, such as the vegetables and whole peppercorns used for the stock.
- Refill the clear broth with water to the original level, then season to taste with soup soy sauce, salt, and beef stock powder.
- Ladle some broth into a ttukbaegi (earthenware pot), and add a generous amount of the thinly sliced beef flank steak that was cooled and sliced.
- Add pre-soaked glass noodles, egg garnish, and chopped green onions, bring to a boil, and finish by adding jujube for garnish.
- Add beef flank steak and aromatic vegetables to a pot, add water, and simmer for 1 hour.
- Remove the meat, cool, and slice thinly. Strain the broth from solids and season with soy sauce, salt, and stock powder.
- Combine broth, meat, glass noodles, egg garnish, and green onions in a ttukbaegi and boil once more.
Cooking tips 💡
- Tough tendons in beef flank steak become gelatinous when heated for a long time, making the broth thick and flavorful, and the meat very tender.
- Cooked meat is easily crushed if sliced while hot, so it's best to refrigerate it completely before slicing for a clean, thin cut.
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