How to make savory and rich beef rib soup
Wow, it's such a savory and rich galbitang. It removes blood and removes oil, so beef galbitang is good
6 serving
Within 90 minutes
요리조이
Ingredients
  • beef rib
    1kg
  • Radish
    1piece
  • leek
    1ea
  • jujube
    8ea
  • Ginger
    2~3piece
  • the yellow flag
    2ea
  • Korean style soy sauce
    2T
  • Flower salt
    1t
  • ground pepper
    little
Cooking Steps
STEP 1/14
Soak the ribs in water to drain the blood. Change the water in the middle. Pour the blood out
STEP 2/14
Put half of the water in the pan and when it boils, blanch the ribs for 30 seconds
STEP 3/14
Throw away the water and wash Nambi cleanly
STEP 4/14
Add the flat radish and 2 liters of water to a washed nambi and bring to a boil over high heat
STEP 5/14
Add the blanched ribs and bring to a boil
STEP 6/14
Remove any rising impurities with a spoon
STEP 7/14
Prepare 2 small pieces of milk vetch root I removed the soil and washed it in running water
STEP 8/14
The soup is coming out
STEP 9/14
Add the green onion, ginger, and jujube and bring to a boil
STEP 10/14
It's been boiling for about an hour. It's savory and has a subtle ginger scent
STEP 11/14
Season with soy sauce and flower salt
STEP 12/14
Take out the meat and slice it into bite-size pieces
STEP 13/14
I boiled it in the morning and saw that the oil is hardened Remove it with a spoon
STEP 14/14
The soup is the best There wasn't a lot of soup, so I added water and boiled it for him If you add water in the middle, you can drink plenty of soup When I eat it, I put pepper and chopped green onions
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