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'''''Galbitang''''' ({{IPA-ko|kalbitʰaŋ}}; also spelled as '''''kalbi tang''''') is a variety of ''[[guk]]'', or [[Korean cuisine|Korea]]n soup, made primarily from [[beef]] [[short ribs]] along with stewing beef, [[Korean radish|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<ref name="The Prague Post">{{cite web|url=http://www.praguepost.com/night-and-day/restaurants/747-a-taste-of-korea.html |title=A taste of Korea |publisher=The Prague Post |author=Wency Leung |date=March 5, 2009}}</ref> and is eaten as a meal.<ref name="KBS">{{cite web|url=http://english.kbs.co.kr/life/cuisine/1340028_11769.html |title=Galbi-tang (beef short rib soup)|publisher=[[KBS (Korea)|KBS]]}}</ref> It is similar to ''[[seolleongtang]]'', a soup made from the bones of ox legs.<ref name="lifeinkorea">{{cite web|url=http://www.lifeinkorea.com/Food/Food.cfm?Subject=guk |title=Korean Food: Soups |publisher=lifeinkorea}}</ref><ref name="EncyKorea">{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=241819&v=45 |script-title=ko:갈비탕 |publisher=[[Nate (web portal)|Nate]] / [[EncyKorea]] |language=Korean}}</ref> |
'''''Galbitang''''' ({{IPA-ko|kalbitʰaŋ}}; also spelled as '''''kalbi tang''''') is a variety of ''[[guk]]'', or [[Korean cuisine|Korea]]n soup, made primarily from [[beef]] [[short ribs]] along with stewing beef, [[Korean radish|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<ref name="The Prague Post">{{cite web|url=http://www.praguepost.com/night-and-day/restaurants/747-a-taste-of-korea.html |title=A taste of Korea |publisher=The Prague Post |author=Wency Leung |date=March 5, 2009 |deadurl=yes |archiveurl=https://web.archive.org/web/20091111090827/http://www.praguepost.com:80/night-and-day/restaurants/747-a-taste-of-korea.html |archivedate=2009-11-11 |df= }}</ref> and is eaten as a meal.<ref name="KBS">{{cite web|url=http://english.kbs.co.kr/life/cuisine/1340028_11769.html |title=Galbi-tang (beef short rib soup)|publisher=[[KBS (Korea)|KBS]]}}</ref> It is similar to ''[[seolleongtang]]'', a soup made from the bones of ox legs.<ref name="lifeinkorea">{{cite web|url=http://www.lifeinkorea.com/Food/Food.cfm?Subject=guk |title=Korean Food: Soups |publisher=lifeinkorea |deadurl=yes |archiveurl=https://web.archive.org/web/20090220172227/http://lifeinkorea.com:80/food/Food.cfm?Subject=guk |archivedate=2009-02-20 |df= }}</ref><ref name="EncyKorea">{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=241819&v=45 |script-title=ko:갈비탕 |publisher=[[Nate (web portal)|Nate]] / [[EncyKorea]] |language=Korean |deadurl=yes |archiveurl=https://web.archive.org/web/20110610051436/http://100.nate.com/dicsearch/pentry.html?s=K&i=241819&v=45 |archivedate=2011-06-10 |df= }}</ref> |
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Historical records on ''galbitang'' are found in records on table setting for [[Korean royal court cuisine|Korean royal court banquet]]s held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the [[Goryeo|Goryeo Dynasty]] (918 – 1392).<ref name="lifeinkorea" /><ref name="EncyKorea" /> |
Historical records on ''galbitang'' are found in records on table setting for [[Korean royal court cuisine|Korean royal court banquet]]s held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the [[Goryeo|Goryeo Dynasty]] (918 – 1392).<ref name="lifeinkorea" /><ref name="EncyKorea" /> |
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==Preparation== |
==Preparation== |
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It takes about five hours 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 a 5-6 cm length, and a whole [[Korean radish|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 [[Korean radish|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 [[scallion]]s, 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 [[Korean radish|radish]] are again put into the pot and are simmered one more time.<ref name="encyber">{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=3821&contentno=3821 |title=갈비탕 galbi tang / Short Rib Soup |publisher=[[Doosan Encyclopedia]] |language=Korean}}</ref> |
It takes about five hours 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 a 5-6 cm length, and a whole [[Korean radish|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 [[Korean radish|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 [[scallion]]s, 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 [[Korean radish|radish]] are again put into the pot and are simmered one more time.<ref name="encyber">{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=3821&contentno=3821 |title=갈비탕 galbi tang / Short Rib Soup |publisher=[[Doosan Encyclopedia]] |language=Korean }}{{dead link|date=January 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> |
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==See also== |
==See also== |
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Revision as of 09:45, 7 January 2017
 | |
| Alternative names | Garitang, galitang |
|---|---|
| Type | Guk |
| Place of origin | Korea |
| Main ingredients | Short ribs (beef), stewing beef, radish, onions |
| Galbi-tang | |
| Hangul | 갈비탕 |
|---|---|
| Hanja | 갈비湯 |
| Revised Romanization | Galbi tang |
| McCune–Reischauer | kalbi t'ang |
Galbitang (Korean pronunciation: [kalbitʰaŋ]; also spelled as kalbi tang) 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[1] and is eaten as a meal.[2] It is similar to seolleongtang, a soup made from the bones of ox legs.[3][4]
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).[3][4]
Galbitang has been a representative dish served at wedding receptions.[5]
Preparation
It takes about five hours 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 a 5-6 cm 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.[6]
See also
- Samgyetang, a chicken ginseng soup
- Seolleongtang, a beef soup
- Haejangguk, soups eaten as a hangover remedy
- List of soups
- Korean cuisine
- List of Korean dishes
References
- ^ Wency Leung (March 5, 2009). "A taste of Korea". The Prague Post. Archived from the original on 2009-11-11.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ "Galbi-tang (beef short rib soup)". KBS.
- ^ a b "Korean Food: Soups". lifeinkorea. Archived from the original on 2009-02-20.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ a b 갈비탕 (in Korean). Nate / EncyKorea. Archived from the original on 2011-06-10.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ http://www.donga.com/fbin/output?search=1&n=199911070071
- ^ "갈비탕 galbi tang / Short Rib Soup" (in Korean). Doosan Encyclopedia.[permanent dead link]
External links
Wikimedia Commons has media related to Galbitang.
- Galbitang recipe, Konglish Kitchen