Galbi Seolleongtang Recipe

Blanch bones

Place the beef neck bones and short ribs in a large stockpot and cover with cold water. Bring to a rapid boil over high heat. Boil vigorously for 10 minutes to remove impurities and blood. Skim foam frequently.

Rinse and clean

Carefully drain the pot and discard the blanching water. Rinse the bones and ribs under cold running water, scrubbing off any dark coagulated bits. Rinse the pot as well to remove residue.

Simmer for milky broth

Return the cleaned bones and ribs to the pot and add 6 liters (or enough to cover bones by 2–3 inches) of cold water. Add the halved onion, smashed garlic cloves, and tied green onion pieces. Bring to a boil over high heat, then immediately reduce to a very gentle simmer (low heat) so the surface barely moves. Simmer uncovered for 6–8 hours, occasionally skimming any foam or fat that rises, until the broth becomes opaque, milky white, and richly flavored.

Extract meat and strain

After simmering, remove the ribs and bones. Pick any remaining meat off the bones and reserve the meat for the soup or for a separate dish. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to remove solids. If you prefer a clearer but still rich broth, you can strain twice.

Season broth

Return the strained broth to a cleaned pot and bring to a gentle simmer. Taste and add salt in small increments (about 1–2 tsp) until it reaches desired seasoning. Keep warm on low heat while you prepare the galbi topping.

Make marinade

In a bowl combine soy sauce, sugar, mirin (or rice wine), grated Asian pear (or apple), minced garlic, sesame oil, black pepper, and thinly sliced green onion. Stir until sugar partly dissolves.

Marinate meat

Place the 1 lb short ribs for topping into the marinade, turning to coat completely. Marinate at least 30 minutes at room temperature or up to 2 hours in the refrigerator. If using thicker-cut ribs, marinate longer (up to 4 hours) for deeper flavor and tenderness.

Cook galbi

Heat a grill pan, skillet, or grill over medium-high heat. Lightly oil the surface. Sear the marinated ribs in batches so they brown well, about 2–3 minutes per side for thin slices, or 4–6 minutes per side for thicker pieces, until caramelized and cooked through. Remove and let rest for 2 minutes, then thinly slice (if not already thin) into bite-sized pieces for topping the soup.

Prepare bowls

Divide hot broth into serving bowls (about 2–3 cups broth per bowl). If you reserved meat from the simmered bones, add some shredded bone-cooked beef to each bowl for extra texture and traditional flavor.

Add galbi topping

Top each bowl with several pieces of the cooked marinated galbi. Scatter a generous handful of thinly sliced green onions over the soup.

Finish and season to taste

Serve with steamed white rice on the side. Offer coarse salt, extra minced garlic, and black pepper at the table so diners can season to preference. The traditional way is to allow each person to add salt and pepper to taste.