Galbitang recipe is a very clear and easy recipe for making rib soup. Where the short goat ribs are boiled with aromatic vegetables. It’s a much nourishing food to have. It can be made traditionally on a stove but quickly in the instant pot. You will get the same amazing taste in both forms. Traditionally, the Korean’s let the ribs soak in cold water so blood draws out.
Later, blenched into boiling water to remove any type of impurities and remaining blood. Everything is rinsed cleanly to give the soup a good neat look. Then finally the ribs are boiled with the vegetables including radish, onion, garlic, and ginger, until they turn soft and tender. Galbitang is in short very simple to make and instantly in a cooker.
The reason for choosing goat ribs is that it’s more nutritious and the most loved meat. Goat ribs have higher potassium content. Along with its unique taste, it has more vitamins are iron making it ideal for one’s health. Low cholesterol content makes it possible to eat goat ribs soup daily. Moreover, vitamin B found in goat spare ribs makes it the best diet to aid in burning fat. The B12 present will keep your skin elegant and healthy.
All the benefits will result if one bets to have the best quality meat.
Ingredients
- Short ribs – 3 to 4 pounds
- Onion- 1 medium sized( cut into half)
- Scallions white parts – 2 large
- Scallions – 2finely chopped for garnishing
- Garlic- 8 plump cloves(a whole bulb crosswise cut into 2 halves)
- Ginger- 3 thin slices each around 1-inch
- Salt and pepper – to taste
- Korean Radish – 1 pound cut into pieces (around 1.5-inch square, 1/3 inch thick)
- Optional – Starch noodles dangmyeon (soaked for about 30 minutes in warm water) will give your soup more perfection.
Instructions to Make Galbitang Recipe Instant Pot
- Firstly trim off any thick layer of surface fat. Then rinse the ribs with cold water a couple of times so that no surface blood and bone dust is left behind in the ribs.
- Add to the pot about four cups of water almost the ribs in the pot are covered completely.
- Now, close the lid of the pot tightly. Press the “Manual” function on the pot using the button “-” and adjust the timing for 2 minutes.
- After 2 minutes, take the liquid out from the pot and store it in some other bowl for later use as it contains much nutrition in it.
- Rinse the ribs and wash the pot.
- Now add the ribs back and add onion, garlic, ginger, soup soya sauce, and other aromatic vegetables.
- Add about 10 cups of water to the pot but stay careful that water doesn’t exceed the max line on the pot. Close the ribs tightly and pressure-cook the ribs for about 10-15 minutes, according to the thickness of the meat. NPR 10minutes.
- Remove the ribs and the aromatic vegetables with the help of a strainer.
- Skim off the pot the fat.
- Put the ribs back into the pot and along with cut reddish.
- Now adjust the instant pot to a “sauté” setting and wait until the radish turns translucent.
- Add optional noodles if one likes, a few minutes before turning off the pot.
- Remove the remaining fat if any, with the help of the fat separator and cast the salt and pepper to taste, if serving while still hot. One can too refrigerate it and discard any solidified fat.
- Garnish the bowl with freshly chopped scallions before serving.
FAQs?
Can it be cooked using a “Staub pot”?
Yes, it can be cooked using a Staub pot. Bring it to a boil, uncovered for about 30 minutes at high heat. When you remove the vegetables, continue to boil for about 40 minutes covered till the meat tenders out.
What can be eaten with the Galbitang?
One can add optional dangmyeon noodles if not then this Galbitang can too be served with rice and banchan. In Korea, they are served with kimchi too.
What can be the substitution for radish?
If radish isn’t available largely cut daikons can be used. Asian leek too substitutes with regular leek vegetables.
Galbitang Recipe Instant Pot (Goat Short Ribs Soup)
Ingredients
- Short ribs – 3 to 4 pounds
- Onion- 1 medium sized cut into half
- Scallions white parts – 2 large
- Scallions – 2finely chopped for garnishing
- Garlic- 8 plump cloves a whole bulb crosswise cut into 2 halves
- Ginger- 3 thin slices each around 1-inch
- Salt and pepper – to taste
- Korean Radish – 1 pound cut into pieces around 1.5-inch square, 1/3 inch thick
- Optional - Starch noodles dangmyeon soaked for about 30 minutes in warm water will give your soup more perfection.
Instructions
- Firstly trim off any thick layer of surface fat. Then rinse the ribs with cold water a couple of times so that no surface blood and bone dust is left behind in the ribs.
- Add to the pot about four cups of water almost the ribs in the pot are covered completely.
- Now, close the lid of the pot tightly. Press the “Manual” function on the pot using the button “-” and adjust the timing for 2 minutes.
- After 2 minutes, take the liquid out from the pot and store it in some other bowl for later use as it contains much nutrition in it.
- Rinse the ribs and wash the pot.
- Now add the ribs back and add onion, garlic, ginger, and soup soya sauce, and other aromatic vegetables.
- Add about 10 cups of water to the pot but stay careful that water doesn’t exceed the max line on the pot. Close the ribs tightly and pressure-cook the ribs for about 10-15 minutes, according to the thickness of the meat. NPR10minutes.
- Remove the ribs and the aromatic vegetables with the help of a strainer.
- Skim off the pot the fat.
- Put the ribs back into the pot and along with cut reddish.
- Now adjust the instant pot to a “sauté” setting and wait until the radish turns translucent.
- Add optional noodles if one likes, a few minutes before turning off the pot.
- Remove the remaining fat if any, with the help of the fat separator and cast the salt and pepper to taste, if serving while still hot. One can too refrigerate it and discard any solidified fat.
- Garnish the bowl with freshly chopped scallions before serving.
