These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Galbitang (Beef Short Rib Soup)
From Statesboro Market2Go
<p>A hearty clear soup made with local beef and vegetables! You can also add in jujubes, chestnuts, and ginseng to suit your tastes! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: koreanbapsang.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
3 pounds
Beef short ribs
1 pound
Korean Radish (aka Mu radish)
1 medium sized
Onion (peeled)
2 large
Scallions (white parts)
8 cloves
Garlic
3 thin slices
Fresh ginger
2 tablespoons
Soup soy sauce
Salt & pepper to taste
3 ounces
Starch noodles (optional) (soaked in warm water for about 20 minutes)
1 teaspoon
Minced garlic
2
Scallions (finely chopped)
4
Abalone (optional) (cleaned)
Other add-in suggestions include:
Jujubes
Chestnuts
And/or ginseng
Step by Step Instructions
- Soak the ribs in cold water for 30 minutes, then drain the water. Fill a pot with 8 cups of water, then bring it to a boil and add the ribs and let it boil for 2 to 3 minutes.
- Drain the water from the pot and rinse the ribs under cold water. Return the ribs to the pot and add 13 to 14 cups of water, and the radish, onion, garlic, ginger, and soy sauce. Bring to a boil.
- Boil uncovered for 30 minutes. Reduce the heat, remove all of the vegetables, and discard all of them but the radish. Move the radish to a cutting board.
- Add 2 cups of water to the pot, then let it continue to boil uncovered for 2 hours. Add the minced garlic & noodles (if using) 3 to 4 minutes before turning off the heat. If using abalone, add to the soup 7 to 8 minutes before turning it off.
- Cut the radish into thick bite-sized pieces, add it to the pot, and bring the mixture to a boil again. Season to taste, skim off excess fat, and serve garnished with finely chopped scallions.