갈비탕/kalbi Tang Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 갈비탕/Kalbi Tang Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lbs beef short ribs (flanken-cut or English-cut); 6 cups water; 1 each large yellow onion; 1 lb Korean radish (mu), peeled and cut into 1-1.5 inch chunks; 6 cloves garlic cloves, smashed; 1 inch fresh ginger, sliced; 1 piece dried kelp (dashima) strip (optional); 6 each dried anchovies (heads and guts removed) (optional); 1.5 tbs coarse sea salt; 1 tsp black peppercorns; 4 oz dangmyeon (sweet potato clear noodles) or somyeon (thin wheat noodles); 2 each large eggs; 3 stalks scallions (green parts), thinly sliced; 1 tsp soy sauce (for seasoning shredded meat); 1 tsp sesame oil (for finishing); 1 tsp toasted sesame seeds; 0 to taste salt (to taste for noodles/broth); 0 to taste freshly ground black pepper

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time2h 30m

Serves4

BEEF SHORT RIBS, RADISH, EGG & CLEAR NOODLES IN BROTH

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Ingredients

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Broth & Bones

3 lbs beef short ribs (flanken-cut or English-cut)

6 cups water

1 each large yellow onion

1 lb Korean radish (mu), peeled and cut into 1-1.5 inch chunks

6 cloves garlic cloves, smashed

1 inch fresh ginger, sliced

1 piece dried kelp (dashima) strip (optional)

6 each dried anchovies (heads and guts removed) (optional)

1 1/2 tbs coarse sea salt

1 tsp black peppercorns

Noodles & Garnish

4 oz dangmyeon (sweet potato clear noodles) or somyeon (thin wheat noodles)

2 each Large eggs

3 stalks scallions (green parts), thinly sliced

1 tsp soy sauce (for seasoning shredded meat)

1 tsp sesame oil (for finishing)

1 tsp toasted sesame seeds

0 to taste salt (to taste for noodles/broth)

0 to taste freshly ground black pepper

Method

Broth & Bones

Prep and blanch ribs

Rinse short ribs under cold water. Place ribs in a large pot and cover with cold water. Bring to a rapid simmer and blanch for 5 minutes to remove impurities. Drain and discard blanching water; rinse ribs and pot briefly to remove scum.

Build the broth

Return the cleaned short ribs to the pot. Add 6 cups fresh water, whole peeled onion, radish chunks, smashed garlic, sliced ginger, kelp strip and dried anchovies if using, and black peppercorns. Bring to a boil over high heat, then reduce to a low simmer.

Simmer until tender

Skim any foam occasionally. Simmer gently, uncovered or partially covered, for 1.5 to 2 hours until the short rib meat is very tender and the radish is soft. If using a pressure cooker, cook 35-45 minutes on high pressure and natural release.

Strain and season broth

Remove ribs and set aside to cool slightly. Carefully strain the broth through a fine mesh sieve into a clean pot, discarding solids (reserve radish pieces if desired). Taste and add coarse sea salt (start with 1 to 1.5 tablespoons) and adjust black pepper to taste. Keep broth hot on low heat.

Debone and shred meat

When short ribs are cool enough to handle, remove bones and shred or pull the meat into bite-sized pieces. Trim excess fat. Toss shredded meat with 1 teaspoon soy sauce to season lightly.

Noodles & Garnish

Prepare noodles

If using dried clear noodles (dangmyeon), soak them in warm water for 20-30 minutes until pliable, then cut to shorter lengths if desired. If using fresh or thin wheat noodles, cook according to package instructions in a separate pot of boiling water until just tender. Drain and rinse briefly under cold water to stop cooking; set aside.

Cook eggs

Bring a small pot of water to a gentle boil. Carefully add eggs and cook for 7 minutes for jammy yolks or 9 minutes for firmer yolks. Transfer eggs to an ice bath, peel, and halve. Set aside.

Assemble bowls

Divide shredded short rib meat and reserved radish pieces (if kept) between 4 bowls. Add a portion of prepared noodles to each bowl. Pour the hot strained broth over the meat and noodles, enough to cover (about 1.5 cups broth per bowl).

Finish and garnish

Top each bowl with halved eggs, a drizzle of sesame oil, a sprinkle of toasted sesame seeds, and sliced scallions. Add freshly ground black pepper and extra salt at the table if needed. Serve immediately while very hot.