갈비탕
Ingredients: short ribs, radish, onion, dried dates, water · 240 min cook time · 585kcal · ~₩28,510
Ingredients
1kg short ribs, 2Chunks radish, 1개 onion, 3개 dried dates, 1L water, 1tbsp tuna extract, 0.5tbsp soy sauce for soup, 1줄기 green onion, 3개 eggs, 1꼬집 salt
Instructions
1. Soak the short ribs in cold water to draw out "blood" for 1 hour, changing the water a few times.
2. Blanch the ribs in boiling water for 10 minutes to get rid of impurities.
3. Drain and rinse the ribs in cold water to wash away the rest of the impurities.
4. Cut the radish into 2 chunks and slice the onion.
5. Add the ribs, radish, onion, 3-4 dried dates, and a whole lot of water to a pot. Simmer for 2 hours, refilling water as it boils down.
6. Fish out the vegetables and scoop out the floating oil from the broth. If you have time, let the broth cool and remove the solidified fat layer.
7. Season the broth with 1 tbsp. tuna extract and 1/2 tbsp. soy sauce for soup. Simmer for another hour.
8. Slice some green onion for garnish.
9. Beat 3 eggs until smooth. Thinly pour onto a square pan to make an omelet sheet (jidan).
10. When the bottom is cooked, flip the omelet with a chopstick. Cook briefly, then let it cool and slice finely.
11. To serve, put the meat first in a bowl, then pour in the broth. Garnish with green onion and egg ribbon.
12. Add extra salt to taste if needed, as the broth was seasoned lightly.
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