a few weeks ago i had this galbitang at a spot called woori in nyc. i tried to recreate this back at school, but everything was off. the flavor and color weren’t the same at all. anyone know how to make galbitang like this?
by Etaqua
4 Comments
kawi-bawi-bo
What’s your seasoning and alliums for the broth?
For the color it looks like the meat wasn’t drained of blood properly. I soak the meat in cold water for 2-3 hours changing out the water a few times . This will affect color and taste (blood imo can leave a bitter after taste)
Lastly I use a cheesecloth to remove the radish and onion, ensuring only the clear broth is left
haribobosses
Someone else asked about it on here yesterday and the tips there were right on.
First you soak the meat. On cold water. Keep for 4 to 6 hours. I keep in fridge. Change water often. It draws out the blood.
Then you parboil first. Boil a pot of water. When it’s boiling boiling add meat. Boil for approx 5 mins. You want to get all the bone fragments and debris out. Drain under cold water. Then you wash the pot fully clean and start boiling water again. You have to wash the meat. Under cold water. This gets the impurities you took our via parboil off the meat. Then it goes back in the pot. Along with onion mu/daikon large scallion garlic whole pepper. Koreans also use herbs to make chicken soup (sold in packs) and dashima/kombu and dried anchovies to make broth too. (Again sold in pre-made packs) its not necessary to use this. Its just something to add. So you can omit.
When you add mu/daikon cut it in big chunks. You want it soft not mushy. I cut half or maybe 3rds but no more. Same with onion. I cut half. Scallion I cut in big chunks if it is the big 3feet tall ones if not I throw in whole.
Boil for 1 hr ish. When done separate the meat and mu. (Onion scallions garlic etc gets chucked) I cool the broth in the fridge for a few hours. The fat will rise and solidify. You chuck that.
What you have after is a clean clean broth (yours still has a lot of fat in the broth making the mouthfeel oily) the mu also makes the broth clean/crisp “시원해”
When making the soup it’s just putting the meat in broth with sliced mu with seasoning (soysauce minced garlic fish sauce pepper and salt). I add the seasoning but salt I wait til the end. I don’t put as much soy sauce bc I don’t want my clean ass broth turning murky. I use guk ganjang. Aka soup soy sauce. It’s lighter in color. I finish by garnishing with scallions.
You want clean clean broth. It takes a long time to make the soup. Not as long as seollungtang but still I would say a day.
Hope your next soup comes out more to your liking.
4 Comments
What’s your seasoning and alliums for the broth?
For the color it looks like the meat wasn’t drained of blood properly. I soak the meat in cold water for 2-3 hours changing out the water a few times . This will affect color and taste (blood imo can leave a bitter after taste)
Lastly I use a cheesecloth to remove the radish and onion, ensuring only the clear broth is left
Someone else asked about it on here yesterday and the tips there were right on.
The Korean radish adds an essential flavor to galbitang along with the meat prep method. Try this [recipe](https://mykoreankitchen.com/galbitang-beef-short-rib-soup/). It’s quite tasty.
The key is to make the broth clean.
First you soak the meat. On cold water. Keep for 4 to 6 hours. I keep in fridge. Change water often. It draws out the blood.
Then you parboil first. Boil a pot of water. When it’s boiling boiling add meat. Boil for approx 5 mins. You want to get all the bone fragments and debris out. Drain under cold water. Then you wash the pot fully clean and start boiling water again. You have to wash the meat. Under cold water. This gets the impurities you took our via parboil off the meat. Then it goes back in the pot. Along with onion mu/daikon large scallion garlic whole pepper. Koreans also use herbs to make chicken soup (sold in packs) and dashima/kombu and dried anchovies to make broth too. (Again sold in pre-made packs) its not necessary to use this. Its just something to add. So you can omit.
When you add mu/daikon cut it in big chunks. You want it soft not mushy. I cut half or maybe 3rds but no more. Same with onion. I cut half. Scallion I cut in big chunks if it is the big 3feet tall ones if not I throw in whole.
Boil for 1 hr ish. When done separate the meat and mu. (Onion scallions garlic etc gets chucked) I cool the broth in the fridge for a few hours. The fat will rise and solidify. You chuck that.
What you have after is a clean clean broth (yours still has a lot of fat in the broth making the mouthfeel oily) the mu also makes the broth clean/crisp “시원해”
When making the soup it’s just putting the meat in broth with sliced mu with seasoning (soysauce minced garlic fish sauce pepper and salt). I add the seasoning but salt I wait til the end. I don’t put as much soy sauce bc I don’t want my clean ass broth turning murky. I use guk ganjang. Aka soup soy sauce. It’s lighter in color. I finish by garnishing with scallions.
You want clean clean broth. It takes a long time to make the soup. Not as long as seollungtang but still I would say a day.
Hope your next soup comes out more to your liking.