Galbi-tang

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Galbi-tang
Galbitang 갈비탕 beeniru.jpg
Alternative namesShort rib soup
TypeTang
Place of originKorea
Main ingredientsShort ribs
Korean name
Hangul갈비탕
Hanja--湯
Revised Romanizationgalbi-tang
McCune–Reischauerkalbi-t'ang
IPA[kal.bi.tʰaŋ]

Galbi-tang[1] (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]

Preparation[edit]

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]

See also[edit]

References[edit]

  1. ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15. Lay summary.
  2. ^ Wency Leung (March 5, 2009). "A taste of Korea". The Prague Post. Archived from the original on 2009-11-11.
  3. ^ "Galbi-tang (beef short rib soup)". KBS. Archived from the original on 2013-04-30. Retrieved 2009-03-18.
  4. ^ a b "Korean Food: Soups". lifeinkorea. Archived from the original on 2009-02-20.
  5. ^ a b 갈비탕 (in Korean). Nate / EncyKorea. Archived from the original on 2011-06-10.
  6. ^ "[서현의 우리문화 우리건축]예식장-일그러진 건물". 7 November 1999.
  7. ^ "갈비탕 galbi tang / Short Rib Soup" (in Korean). Doosan Encyclopedia.[permanent dead link]

External links[edit]