59th Gagnaire’s Recommendation: Galbitang (Beef Rib Soup)

Gagnaire remembers galbitang, a clear beef-rib soup, as one of his favorite Korean dishes on his visits to the country. Stewed for a long time, the delectable soup impressed the acclaimed chef with its rib meat, which is not too tough or too soft, he says.

Ingredients

600 grams of beef ribs, 1 liter of water, 5 liters of boiling water, 200 grams of radish, 36 grams (2 tablespoons) of soy sauce, 8 grams (2 teaspoons) of salt, 60 grams of egg (1 egg)

Blanching vegetables: 40 grams of green onion, 42 grams (6 cloves) of garlic, 130 grams of onion

Seasoning: 28 grams (2 tablespoons) of minced green onion, 16 grams (1 tablespoon) of minced garlic, 0.3 grams (1/8 tablespoon) of ground black pepper

Preparation

1. Cut the beef ribs into 5-centimeter long segments, soak in cold water for 3 hours to draw out the blood, changing the water every hour.

(Photo 1)

2. Remove the fat and tendons from the ribs.

(Photo 2)

3. Trim, wash and peel the radish. Cut into 6-centimeter long pieces.

4. Separate the yolk from the egg white; beat

each separately. Pan-fry the egg into thin yellow/white omelets, and cut into thin, 2-centimeter long strips.

5. Blend seasoning.

Cooking

1. Pour water in large pot and heat. When it boils, add the beef ribs and boil another 2 minutes. Remove the boiling water.

2. Pour the cold water and into the pot, along with the beef ribs, and boil for 20 minutes on high heat. Lower the heat to medium and simmer for 2 hours. Add the radish and blanching vegetables to the pot.

(Photo 3)

3. When radish pieces are cooked through, take them out and cut into 3-centimeter wide, 4-centimeter long and 0.5-centimeter thick strips. Remove the blanching vegetables from the pot.

4. Cool the broth, filter through a cheese cloths and the skim fat off. Season the broth with soy sauce and salt. Put the beef ribs and radish strips into the broth and boil for 5 minutes on medium heat.

(Photo 4)

5. Place the beef rib soup in a bowl, top with the egg garnish and serve with the seasonings.

* The soup may be boiled with the seasonings from the beginning.

* Boiled starch noodles may be added if desired.

* Chopped green onion and red pepper powder also can be added according to taste.

* All images of the recipe are courtesy of ``The Beauty of Korean Food: With 300 Best-Loved Recipes,'' published by the Institute of Traditional Korean Food.