Welcome to Korea cuisine of Annie

1. Ingredients for Galbitang

- Primary ingredients: Beef ribs
- Secondary ingredients: Spices (welsh onions) and seasoning (salt and Korean style soy sauce)



2. Taste evaluation

-Spicy:☆☆☆☆☆
-Salty: ★☆☆☆☆
-Sweet: ☆☆☆☆☆
-Sour: ☆☆☆☆☆
-Flavor of beef: ★★★★☆

3. Introduction to Galbitang

Galbitang is made by simmering beef ribs for a long time. It’s not so popular among foreign tourists though. But it’s simmered beef ribs that tastes simple and neat so it’s worth to mention here because it’s a perfect meal for foreigners even at their first try.

Galbitang was called Garitang in Goryeo Dynasty era as a traditional Korean food. There’s no specific record since then but it was cooked for the palace banquets since the 1890s.

Probably that’s why it’s served to guests who are invited to parties including weddings today.

There are so many kinds of soup in Korea such as Jjigae, Guk, Tang, Jang and so on.

Among them, Tang is pure soup that is salted with soy sauce and salt in order to keep the original tastes of ingredients.

In order to keep the taste of beef, Galbitang with beef ribs is simmered for a long time and seasoned with salt.

Not many ingredients are used but the recipe is not so simple.

You need to remove blood from beef ribs in cold water and boil them for 4-5 hours. Then you need to cool it down to remove beef tallow until it’s eatable.

After removing blood and beef tallow, the soup tastes so neat and meat almost melts in your mouth.

Moreover, it’s seasoned with a bit of soy sauce and salt.

There are many cuisines that use animals’ bones in order to make deep flavors of meat.

Galbitang is one of those using bones with meat for deeper flavor.

Galbitang is one of health foods since a long time ago. Koreans look for this hot Galbitang when they are exhausted or extremely tired and get strength after eating this.

If you’re tired during your trip, I wish you look for Galbitang restaurant and get strength to keep going on your journey.

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4. Kinds of Galbitang

Galbitang should be cooked with beef meat and nothing else for its clean and neat flavor so there haven’t been any variations.

But other additional ingredients could be added such as noodles, ginseng or jujubes for healthier flavor.

Or slices of fried eggs are used as toppings for its look.

However, Galbitang is sometimes confused with Gomtang or Seolleongtang.

In a way, they are similar because they all use beef meat but each one uses different parts.

For example, while beef ribs are used for Galbitang, Gomtang uses only beef bones and Seolleongtang uses bones, meat and beef trotters. All of them have deep flavor of meat.







5. How to enjoy Galbitang even more

Galbitang is served with rice, cabbage Kimchi and radish Kimchi(napa cabbage).

You could put the whole bowl of rice into Galbitang (like cornflakes in milk) or you could have them separately.

Before you eat it, you should remove the bones. Don’t bother using chopsticks, just use your hands and teeth.

Koreans also do that so nobody would think you’re weird.

Plus, some people might find the soup a little bit greasy because of its strong flavor. Cabbage Kimchi and radish Kimchi could resolve that problem.

Put a spoonful of rice into soup and put a piece of Kimchi on it. It tastes really good.

Oh!! Scissors will be served with Kimchi at the restaurant. There are scissors used in the kitchen in Korea, not for the office.

So use the scissors to cut cabbage Kimchi or radish Kimchi into bite sized pieces.

Scissors are more convenient than a knife so you’ll get comfortable with them soon.