Photograph of the finished Galbitang

Korea · Canh sườn bò hầm

Galbitang

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef ribs Beef ribs 800 g
  • Photograph of White radish White radish 240 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Garlic Garlic 16 g
  • Photograph of Soy sauce Soy sauce 32 ml
  • Photograph of Dried jujube Dried jujube 8
  • Photograph of Glass noodles Glass noodles 80 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Onion Onion 120 g

Method

  1. 1 Soak the beef ribs in cold water for 1 hour to remove all the blood, changing the water twice.
  2. 2 Blanch the ribs in boiling water for 5 minutes, then drain the water and rinse off any foam clinging to the ribs.
  3. 3 Simmer the ribs with water, onions, and garlic over low heat for 1 hour and 30 minutes, skimming off any foam and fat.
  4. 4 Add the diced radish and jujubes, and simmer for another 20 minutes until the radish is tender.
  5. 5 Soak the vermicelli until soft, then add it to the pot and cook for 2 minutes. Season with soy sauce and pepper.
  6. 6 Scoop into a bowl, sprinkle with chopped scallions, and serve hot.

With an appliance

  • Pressure cooker 55 min

    Replace step 3: cook the beef ribs under high pressure for 30 minutes, then let them rest naturally for 15 minutes; this reduces the cooking time by almost an hour, resulting in tender meat that stays close to the bone and eliminating the need for constant skimming. Cook the radishes in step 4 with the lid open for 12 minutes, and add the vermicelli last.

Start cooking