Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, short rib soup (kalbitang). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Short rib soup (kalbitang) is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Short rib soup (kalbitang) is something which I’ve loved my whole life. They’re fine and they look fantastic.

Korean Beef Short Rib Soup (Galbitang 갈비탕) Deliciously rich and deeply satisfying - Beef Short Rib Soup (Galbitang 갈비탕) was my most favorite soup as a kid. When we have Galbitang or beef short rib soup, it was. Galbitang or galbi-tang (갈비탕) is Korean soup made with beef short ribs. The result is deep, rich savory tasting soup with tender beef ribs.

To begin with this recipe, we have to prepare a few ingredients. You can have short rib soup (kalbitang) using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Short rib soup (kalbitang):

1. Make ready 2 pounds beef short ribs or flanken -style ribs
2. Prepare 2 quarts water
3. Take 2 tablespoons dried cloud ear or other oriental mushrooms
4. Get 1/2 cup thinly sliced green onions
5. Take 3 tablespoons soy sauce
6. Get 2 tablespoons sesame salt
7. Prepare 2 cloves garlic,peeled and cut into slivers to measure 1 tablespoon
8. Make ready 1/2 teaspoon sesame oil
9. Get 1/4 teaspoon red pepper flakes
10. Prepare 1 egg,lightly beaten
11. Prepare 1 bunch chives

Rinse the beef in a large bowl, removing any bone fragments. Drain and refill the bowl with cold water. Drain again, put the ribs in a large pot, and fill with water until the beef is submerged. When time is up, discard the boiled water and wash the meat throughly in cold water.

Instructions to make Short rib soup (kalbitang):

1. Score both sides of short ribs in diamond pattern with tip of sharp knife.
2. Bring ribs and water to a boil in stockpot or 5-quart Dutch over high heat. Reduce heat to medium; frequently skim foam that rises to surface until broth is clear. Reduce heat to medium -low; cook,uncovered about 11/2 hours or until meat is tender. Remove ribs from broth;let cool slightly.
3. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until caps are soft.
4. Drain mushrooms;squeeze out excess water. Remove and discard stems. Cut caps into thin slices.
5. To degrease broth, let stand 5 minutes to allow fat to rise. Quickly pull paper towel across surface of broth,allowing towel to absorb fat. Repeat with clean paper towels as many times as necessary to remove all fat(or,if time allows,refrigerate broth for. Several hours or overnight and remove fat that rises to surface)
6. Place ribs on cutting board. Cut meat from bones with Utility knife;discard bones and gristle. Cut meat into bite-size pieces.
7. Combine beef,mushrooms,green onions,soy sauce,sesame salt,garlic,sesame oil and red pepper flakes in medium bowl. Add beef mixture to degreased beef broth;cook 15 minutes over medium-low heat.
8. Meanwhile,spray 7-inch omelet pan or small with nonstick cooking spray. Pour WGT into pan; cook over medium-low heat set on both sides. Let cool.
9. Cut circles from omelet with round cookie cutter. Cut crescent shape from circles with edge of round cookie cutter.
10. Ladle soup into individual serving bowls;garnish with omelet crescent and chives.

Drain again, put the ribs in a large pot, and fill with water until the beef is submerged. When time is up, discard the boiled water and wash the meat throughly in cold water. Discard ginger, garlic, onion and scallion. Short Rib Soup (Galbitang) all cooked. In terms of ingredients, it is almost the same as my traditional Galbitang recipe that I posted last year - so go ahead and please try that if you don't have an Instant Pot.

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