Inspired by korean stone (bowl) grill, I thought I’d try Korean ‘comfort’ food. And what could be more comforting than the hearty and satisfying galbi tang (short rib soup/stew). And so I came across a nice version of the recipe at:
Ingredients (based on the webpage) –
3 1/2 lbs of short ribs, bone in, cut into thirds
1.5 lbs of korean daikon
2 T usukuchi soy sauce
2 t salt
Galbi Tang ‘Bouquet Garni’
5 oz onion roughly chopped
1.5 oz scallion (2 scallions chopped into ~2″ pieces)
6 garlic cloves, crushed
2 T finely minced green scallion
1 T grated garlic (thank you Nobu)
1/8 t black pepper
The recipe, traditionally takes 2+ hours to make. Thinking of Kitchen Stadium – I then realized I could get it done somewhere between 20-30 minutes actual cooking time: PRESSURE COOKER.
So I began by preparing the ‘bouquet garni’ and then putting it into a cheesecloth packet. I then followed up with preparing the
For the korean daikon (‘muu’), I cleaned and peeled it and the cut them into ‘half-moon’ wedges, about
1″ thick. In preparing the short ribs, I scored the ‘membrane’ covering the the short rib bone.
The short ribs were then transferred to a pot of boiling water to ‘blanch’ for about 2 minutes. Actually, adding the short ribs ‘stopped’ the boiling process and I had to wait for the water to come back to a boil and THEN let it boil to 2 minutes. Once that
was done, I transferred the short ribs to the pressure cooker. I added 14 cups of water to cover the short ribs and then brought
the pressure cooker to a boil WITHOUT capping it with the lid. Once the pressure cooker pot with the short ribs came to a boil, I let it boil for 20 minutes.
Once the short ribs boiled for 20 minutes, I added ‘bouquet garni’, sliced daikon, ‘additional seasoning’ and then the soy sauce
and salt. The pressure cooker was sealed up and I waited for the cooker to reach pressure. Once the pressure cooker displayed the 2nd red ring, I reduced the heat to about 33% max power and let it cook for 20 minutes.
When it finally finished cooking and I released the steam/pressure from the cooker, I popped the lid and open and got the ‘bouquet garni’ out (as per the instructions: ...Remove the blanching vegetables from the pot…) – a good application of a
French cooking technique for this circumstance.
So I dumped the bouquet garni and dished out 2 nice bowls of the galbi tang and served it with Nobu’s buckwheat risotto.
Granted, I didn’t clarify the broth (I suppose I could have let the galbi tang sit for a little bit and then degreased it) but both my wife and I were really hungry and we both felt it was a really good meal!
….and then I realized I had leftovers. No problem, I decided that I’d use the leftovers as the base for haejangguk!