Cold winter with steaming hot soup dish is just perfect.
From the first spoon is just warm the body and forget the miseable condition outside.
Korean cousin is popular and well know in America but not in the UK yet.
Celeb chef Gizzi Erskine must be very interested in Korean food and she wrote couple of her own recipes based in Korean Cuisine and I am very glad about it.
Unfortunately, there are no decent Korean food restaurant in London and sadly, I don't recommend any place. I cannot say all but food form most of place are based in MSG and it makes our brain to confuse the food is delicious and addicted. I am not saying MSG is bad for our body but if chef can cook without it why he/she use it?
Anyway Korean cousin is not very complicated at all! Just try it!
My recipes are very simple if you want proper traditional recipe you may look for the others.
Galbitang is slow cooking menu so it will take some time to cook.
Ask butcher or you can but beef rib in the supermarket.
It is for three people.
Put the rib in the cold water about 30- 40 mins for remove access blood.
The blood inside beef and bone make broth is not clear.
Put the rib in the cold water and boil it and leave it to simmer as much as you can.
I did it about 4-5 hour on day before serve.
While simmering, all the goodness from the bone and meat will melt into the broth.
Because part of rib has a lot of fat, it need to be removed while simmer or after cool it down.
This is why I prepared it day before.
After cool it, fat is easy to remove as it is solid form.
Prepare garnishes anything you like
For me, mooli and spring onion
Mooli is traditionally use for the Galbitang but it is still optional from my recipe.
Take the beef rib out and pull the all the meat from the bone.
Meat will be just fell off the bone without any effort!
And put the bone back into broth.
About an hour before serve boil the broth with mooli.
And make thinly sliced fried egg(it is optional and it make more proper Glabitang)
I made instant picked mooli salad because I don't have kimchi at home.
put the meat and spring onion into wide soup ball
and pour the steaming hot broth over it.
Put the thinly sliced egg at the end
Serve with sticky sushi rice.
If you like noodle you can also enjoy with noddle.
season with salt and pepper in personal taste.
(you can season it before serve)
I know it takes a lot of time but worth it!
