Galbi-tang [1] (Korean : 갈비탕) or short rib soup [1] is a variety of guk ,or Korean soup,made primarily from beef short ribs along with stewing beef,radish,onions,and other ingredients. The short ribs,or "galbi",also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk. Hence,the Korean name literally means "short ribs soup" and is also called garitang,or galitang. The clear and hearty soup is made by slowly simmering galbi in water for a long time [2] and is eaten as a meal. [3] It is similar to seolleongtang ,a soup made from the bones of ox legs. [4] [5]
Historical records on galbitang are found in records on table setting for Korean royal court banquets held in the 1890s. However,galbi was assumed to have been eaten since the end of the Goryeo Dynasty (918 –1392). [4] [5]
Galbitang has been a representative dish served at wedding receptions. [6]
About five hours are needed to cook the whole dish. Slits are made in the top of the inner bones with a sharp knife before the ribs are cut to make the flesh separate easily from the prepared beef rib. The ribs are chopped into pieces of 5–6 cm in length,and a whole radish is inserted into a pot with water over a high heat at first. As time goes by,the heat is lowered to a medium temperature. Once the beef becomes soft after being simmered for about four to five hours,the radish is taken out of the pot. It is flatly sliced into a 3 cm length. The ribs are also taken out of the pot and seasoned with minced scallions,garlic,and pepper powder,sesame oil,a mixture of sesame and salt,and soy sauce. As the soup is chilled,fat floating on the surface is removed. The seasoned ribs and sliced radish are again put into the pot and are simmered one more time. [7]
Galbitang Nutrients (1 serving,about 600g) [8]
Galbi (Korean: 갈비),kalbi,galbi-gui (갈비구이),or grilled ribs is a type of gui in Korean cuisine. "Galbi" is the Korean word for "rib",and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead,the dish is named accordingly. Galbi is served raw,then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce,garlic,and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan,this and many other dishes in Korean barbecue influenced yakiniku,a fusion cuisine that often makes use of galbi.
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Tteokguk (Korean: 떡국) or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (guk) with thinly sliced rice cakes (tteok). Eating tteokguk on New Year's Day is traditionally believed to grant good luck for the year and confer one sal. It is usually garnished with thin julienned cooked eggs,marinated meat,gim (김),and sesame oil (참기름).
Mak-guksu (막국수) or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar,mustard,sesame oil or vinegar. It is a local specialty of the Gangwon province of South Korea,and its capital city,Chuncheon. Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray. It tastes similar to Bibim Naengmyeon.
Seolleongtang (Korean: 설렁탕) or ox bone soup is a Korean tang (soup) made from ox bones,brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt,ground black pepper,red pepper,minced garlic,or chopped spring onions. It is a local dish of Seoul.
Maeun-tang (Korean: 매운탕) or spicy fish stew is a dish in Korean cuisine. It is a hot spicy fish soup boiled with gochujang,'고춧가루'(chili powder),and various vegetables. The name is a combination of two words:'매운',which derives from '맵다',meaning "hot and spicy";and '탕(湯)',meaning "soup". As its main ingredient,fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion,radish,chilis,crown daisy,garlic,and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with chili powder,garlic,soy sauce,and additional gochujang may be added once more to taste.
Gamja-tang (Korean: 감자탕) or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes,cellophane noodles,greens,perilla leaves,green onions,hot peppers and ground perilla seeds.
Miyeok-guk (미역국) or seaweed soup is a non-spicy Korean soup whose main ingredient is miyeok,or seaweed. It is traditionally eaten as a birthday breakfast in honor of one's mother and by women who have given birth for several months postpartum.
Haejang-guk or hangover soup refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (술국). It usually consists of dried napa cabbage,vegetables and meat in a hearty beef broth. One type of haejangguk,seonjiguk,includes sliced congealed ox blood and another type,sundaeguk,includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients.
Sujebi,ttŭdŏguk,or hand-pulled dough soup,or Korean-style pasta soup,is a Korean traditional soup consisting of dough flakes roughly torn by hand,with various vegetables. The flavor and recipe resemble kalguksu,except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days,along with bindaetteok.
Sundubu-jjigae (Korean: 순두부찌개) is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed,vegetables,sometimes mushrooms,onion,optional seafood,optional meat,and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel,which is traditionally made of thick,robust porcelain,but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving,and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.
Sinseollo or royal hot pot is an elaborate dish consisting of meatballs,small and round jeonyueo (전유어),mushrooms,and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol. It is served in a large bundt pan-shaped vessel with a hole in the center,in which hot embers are placed to keep the dish hot throughout the meal.
Yukgaejang or spicy beef soup is a spicy,soup-like Korean dish made from shredded beef with scallions and other ingredients,which are simmered together for a long time. It is a variety of gomguk,or thick soup,which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular due to its hot and spicy nature.
Galbi-jjim (Korean: 갈비찜),or braised short ribs, is a variety of jjim or Korean dish made with galbi. Galbijjim is generally made with beef or pork short ribs. In the latter case,it is called dweji galbijjim (돼지갈비찜).
Mandu-guk or dumpling soup is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth or anchovy broth mixed with beaten egg.
Gopchang-jeongol (곱창전골) or beef tripe hot pot is a spicy Korean stew or casserole made by boiling beef tripe,vegetables,and seasonings in beef broth. Gopchang refers to beef small intestines,while jeongol refers to a category of stew or casserole in Korean cuisine. Although the dish is mainly based on beef gopchang,other parts of beef innards are also used to give the dish a richer flavor and chewy texture.
Gomguk (Korean: 곰국),gomtang (곰탕),or beef bone soup refers to a soup in Korean cuisine made with various beef parts such as ribs,oxtail,brisket,ox's head or ox bones by slow simmering on a low flame. The broth tends to have a milky color with a rich and hearty taste.
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Doenjang-guk (Korean: 된장국) or soybean paste soup is a guk (soup) made with doenjang and other ingredients,such as vegetables,meat,and seafood. It is thinner,lighter,and milder than doenjang-jjigae. It is similar to the Japanese miso soup. It is sometimes mild,sometimes strong,and accompanied with rice most of the time.