15 (Fri) October 2010
-Oksu, Seongdong, Seoul, Korea-
with the Family
Galbi tang is Korean dish. Typically using the bits leftover from beef ribs carved for more glamorous purposes (e.g., barbecue), the meat and bones are boiled to extract flavor, along with various aromatics, such as garlic, leeks, and onions. Some recipes call for even stronger additives, such as ginseng, wood chips, or dried jujubees. Afterwards, the rendered fat on the surface of the resulting stock may be skimmed off or otherwise removed, especially if the ribs had a high amount of fat content to begin with. The broth is seasoned soy sauce, salt, and black pepper. Additional ingredients, such as radish, egg ribbons, or glass noodles, may be added just prior to serving, though the soup in its purest form features just the meat and bones and broth, as well as fresh sliced leeks for garnish. The best offerings are from high-end, large-scale barbecue restaurants, which have plenty of quality leftover rib bits and proper facilities to boil them down in huge quantities over an extended period of time.
Not that difficult to make at home, at least in theory.
This first attempt turned out okay, but lacked depth of flavor.
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