Spicy Galbi Tang (Korean Beef Soup) Noodles
Does this prep look intimidating to you? If you say NO, then you are my people!
These ingredients may seem like a lot of work, but honestly, it is just about putting in aromatics to flavour the broth. And since I am no Gordon Ramsay, my prep's shapes are pretty irregular and that is FINE with me.
To me, the MOST important ingredients to make beautiful Galbi Tang are
1) Radish 2) Red Dates
The rest serve to amplify and layer the taste profile.
I love this sachet I was gifted with for Christmas! Such a handy thing to have in the kitchen, especially if you are the type that loves cooking soup, like me.
Firstly, soak beef ribs for 30 minutes, until all the blood drains.
Quick fry julienned carrots and set aside. You will need this for garnishing later.
In the same oil, fry halved onion, leeks and sliced ginger. Noticed how the onion is fried til it caramelized...hmm.. that's a good sign for flavour. I know some cooks grill the onion over their stove, especially when they make pho or other Vietnamese soup, but I can't do that since I'm using a ceramic cooker.
For that authentic Korean taste, add some gochugaru (Korean red pepper powder). Continue to flavour with some fish sauce and mix well.
Then, add enoki mushrooms, radish, red dates and scallions (just cut it in half, it'll be easier to fish out later).
Before closing the lid to your pressure cooker, drop the coriander leaves sachet in with the beef ribs and sprinkle just a little bit of sea salt.
Set the cooker to high pressure and let it cook in high heat for 10 minutes followed by medium heat for another 20 minutes.
After 30 minutes, open the pressure cooker lid and check the flavour. Should you need more broth or more beefiness, I recommend the Ottogi Beef Stock. Yaassss.. this beef stock is life.
Being a Youtube junkie, I know that beef noodles such as Vietnamese pho requires a lot of bones and brisket to flavour the soup. But that cooking process takes 8 hours, so this beef stock is a good alternative if you want tasty beef noodles done within the hour.
Finally, serve with your choice of noodles and garnish with fried carrots, fresh scallions and bird eye chillies if you are not shy about heat.
Recipe serves 2
Prep time: 20 mins
Cooking time: 30 mins
1 - 1/2 carrots julliened, fry and set aside for garnishing
Any preferred choice, I used Shanghai cream noodles
6-7 juicy beef ribs
1/2 radish, sliced
2 leeks, sliced
1 white onion, halved
5 red dates
6 slices of young ginger
A handful of enoki mushrooms
3 scallions, halved (sliced some of the green parts for garnishing later)
A handful of coriander leaves
1 1/2 tbsp gochugaru (you can substitute with paprika and a bit of cayenne pepper if you want more heat)
A few dashes of fish sauce
A packet of Ottogi Beef Ribs Stock
Salt to taste