''Galbi-tang''
[
*] (, --湯) or short rib soup
is a variety of ''
guk
''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...
'', or
Korean soup, made primarily from
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
short ribs along with stewing beef,
radish, onions, and other ingredients. The short ribs, or ''"
galbi"'',also refers to grilled short ribs in
Korean barbecue
Korean barbecue ( ko, 고기구이, ''gogi-gui,'' 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. So ...
while the suffix ''tang'' is another name for ''guk''. Hence, the Korean name literally means "short ribs soup" and is also called ''garitang'', or ''galitang''. The clear and hearty soup is made by slowly simmering ''galbi'' in water for a long time
and is eaten as a meal.
It is similar to ''
seolleongtang
''Seolleongtang''
* () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red ...
'', a soup made from the bones of ox legs.
Historical records on ''galbitang'' are found in records on table setting for
Korean royal court banquets held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the
Goryeo Dynasty (918 – 1392).
''Galbitang'' has been a representative dish served at wedding receptions.
Preparation
About five hours are needed to cook the whole dish. Slits are made in the top of the inner bones with a sharp knife before the ribs are cut to make the flesh separate easily from the prepared beef rib. The ribs are chopped into pieces of 5–6 cm in length, and a whole
radish is inserted into a pot with water over a high heat at first. As time goes by, the heat is lowered to a medium temperature. Once the beef becomes soft after being simmered for about four to five hours, the radish is taken out of the pot. It is flatly sliced into a 3 cm length. The ribs are also taken out of the pot and seasoned with minced
scallions, garlic, and pepper powder,
sesame oil, a mixture of sesame and salt, and
soy sauce. As the soup is chilled, fat floating on the surface is removed. The seasoned ribs and sliced radish are again put into the pot and are simmered one more time.
See also
*
Samgyetang
''Samgye-tang'' () or ginseng chicken soup,
* meaning ginseng ( Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken ( ''poussin'') filled with garlic, rice, jujube, and ginseng. ...
, a chicken ginseng soup
*
Seolleongtang
''Seolleongtang''
* () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red ...
, a beef soup
*
Haejangguk
''Haejang-guk''
* (, 解酲-) or hangover soup refers to every kind of ''guk'' or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called ''sulguk'' (). It usually consists of dried napa cabbage, ...
, soups eaten as a hangover remedy
*
List of soups
*
Korean cuisine
*
List of Korean dishes
Below is a list of dishes found in Korean cuisine.
Korean dishes by type Royal court dishes
*Gujeolpan (구절판): literally "nine-sectioned plate", this elaborate dish consists of a number of different vegetables and meats served with thin pa ...
*
Irish stew
References
External links
{{Commons category
Galbitang recipe Konglish Kitchen
Korean soups and stews