{"id":6597,"date":"2016-03-10T16:26:20","date_gmt":"2016-03-11T00:26:20","guid":{"rendered":"https:\/\/kimchimari.com\/?p=6597"},"modified":"2020-07-16T22:11:30","modified_gmt":"2020-07-17T05:11:30","slug":"beef-short-rib-soup-galbitang","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/beef-short-rib-soup-galbitang\/","title":{"rendered":"Beef Short Rib Soup – Galbitang (\uac08\ube44\ud0d5)"},"content":{"rendered":"
\"Korean
Korean Beef Short Rib Soup (Galbitang \uac08\ube44\ud0d5)<\/figcaption><\/figure>\n

Deliciously rich and deeply satisfying – Beef Short Rib Soup (Galbitang \uac08\ube44\ud0d5) was my most favorite soup as a kid. Because we were a family of 7 and beef was really expensive then (it still is today in Korea), it was an especially happy day when there was beef short rib soup for dinner. When we have Galbitang or beef short rib soup, it was probably because it was someone’s birthday or it was because we received the beef short ribs as a gift for Chuseok or New Year’s. Since Korean Beef Short Rib Soup must be cooked for several hours, the whole house will eventually be filled with the wonderful and mouthwatering aroma of beef soup. I still remember how it made me so excited all day – although I did not really show it that much ’cause I’m an introvert… Anyway, wow.. it\u2019s making me hungry even now just thinking about it. Guess it was my destiny to write about food…haha..<\/p>\n

So I loved this beef short rib soup as a child because it was just simply delicious. But, as a mom who has to cook dinner almost everyday, I love it because I don’t need to cook a lot of side dishes. If you have good Cabbage (Baechu) Kimchi or Kkakdugi or Seokbakji <\/a>or Chong Gak Kimchi <\/a>and some rice, that’s really all you need to make a warm and comforting meal. Some saut\u00e9ed dried anchovies (myeolchi bokkeum<\/a>) or sauteed dried shrimp (maleun saewoo bokkeum<\/a>) will be a great addition if you are feeling extra generous and want to have something more than kimchi.<\/p>\n

Up until about the age of 6 or 7, my mom washed Baechu Kimchi or Kkakdugi in water for me to make it less spicy. Once you wash away the seasoning, it is much less spicy but still very flavorful. This is how Koreans all get their kids used (and addicted \ud83d\ude42 ) to Kimchi from young age. That’s also how I fed Kimchi to my daughter. From about when she was 3 years old, I washed cabbage kimchi pieces in water, cut them into smaller pieces with my chopsticks. And you can do that with radish kimchi too. I usually fed kimchi to her along with usually some rice in cabbage doenjang guk<\/a> or miyeok guk<\/a>. She needed extra fiber in her diet and so this was a great way to add it. Of course, as a Korean mom, I also wanted her to like Kimchi so we could enjoy it together as a family. So did I succeed?? Yes, I did. \ud83d\ude42<\/p>\n

Add onion skins to short rib soup
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Onion skin is known to have even more antioxidants than the onion itself and Koreans use it in their soups because it removes any gamey smell from a meat soup. \u201c It\u2019s also rich in quercetin \u2013 a flavonol that can reduce blood pressure and prevent arterial plaque that can cause stroke\u201d(Dr. Oz<\/a>). In addition, the skins are rich in fiber; diets high in fiber help to reduce heart disease, digestive problems, some types of cancer and type 2 diabetes. According to Science Daily<\/a>\u00a0(based on the journal, Plant Foods for Higher Nutrition<\/a>), the phenolic compounds in onions help to prevent coronary disease and have anti-carcinogenic properties. (from Raising Natural Kids blog<\/a>).
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*More discussions about using organic vs conventional onion and onion skin at the end of post.<\/p>\n

Adding green onion roots (Allii Fistulosi Bulbus or Cong Bai) to short rib soup
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Green onion or scallion roots ( \ud30c\ubfcc\ub9ac Pappuri) and the white stem part were long known in Korean and Chinese herbal medicine to help with early-stage common cold and nasal congestion. So I heard that in the past Korean moms made Pappuri tea for their kids with colds. <\/span><\/p>\n

But what I did not know what that it also makes a beef or anchovy broth taste better<\/span>! I first learned this from my mother-in-law and also from a cooking class while I was in Korea. If your organic green onions come with roots, save the roots, wash them well and dry them for later use.\u00a0 In Korea, they even sell it separately at the market. Since I grew my own green onions last summer, I saved all the scallion roots by drying them.<\/p>\n

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Servings: 6\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0 Prep Time: 1 hr\u00a0 Cooking Time: 1 hour 45 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 Difficulty: Easy<\/p>\n

Ingredients<\/strong><\/span><\/p>\n