Korean Beef Short Rib Soup (Galbi Tang)
La soupe de côtes de bœuf coréenne est une variante du ragoût de côtes de bœuf. Alors que ce dernier est un peu plus sucré, un peu plus riche, un peu plus fort, le premier est plus léger, plus délicat, semblable à un consommé mais avec de la viande. Elle est réparateur et nourrissant si l'on se sent mal. Parfait car le boo a eu le covid et pouvait à peine avoir de l'appétit.
Le secret est de blanchir les côtes avec du gingembre et des oignons verts: les Coréens croient que les racines et les bulbes d'oignons verts ont des propriétés antivirales et sont bonnes pour les poumons. De plus, ils rendent la soupe claire "du goût sanglant lourd" typique du bœuf.
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Galbi-Tang, or Korean beef short rib soup, is a variation of Galbi-Jjim (Korean braised beef short ribs). Whereas galbijjim is a little sweeter, stickier, and rich with soy sauce, galbitang is lighter, more delicate... akin to a consomme, but with meat. It's wonderfully restorative if you're feeling under the weather.
The key to this is to blanch the ribs with lots of ginger and spring onions. This removes the "blood taste" of the beef, and refines the soup clear.
Ingredients (feeds 4):
2kg beef short ribs
4 bunches, bulbs and roots included, spring onions, approx 250gm
5 thumbs ginger, sliced thickly
1 large yellow onion, minced
3 cloves garlic, minced
400gm daikon, cut into 1" cubes
100gm enoki mushrooms
150gm curly kale
Optional:
sesame seeds for garnishing
fresh chives for garnishing
Directions:
1) Add half of the scallion stalks, bulbs and roots included, and half the ginger into boiling water.
2) Add ribs to blanch, about 2-3 minutes, then drain and remove used scallions and ginger. Run under water, and then steep in room temperature water, enough to cover the ribs for another 15 minutes. Drain again and set aside.
3) Fry onions in 1 tbsp oil at medium-high until translucent, about 3 minutes. Add garlic, toss through for another 30 seconds.
4) Add the remainder of the sliced ginger until toasty, about 1 minute.
5) Return the blanched ribs to a pot filled fresh with water. Add the remainder of the spring onions, and fried onion-garlic-ginger mix. Bring to a boil and simmer for 40 minutes.
6) Add enoki, continue to simmer for 20 minutes.
7) Add daikon, continue to simmer for 20 minutes.
8) Add kale to wilt just before serving with sesame seeds and chives.
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