Beef Ribs to Clear Bone Broth Soup |Galbitang 갈비탕 만드는 법 #homecook #beefrecipe #cooking #Koreanfood

!!Captions on for details!! 00:00 Recipe and ingredients 00:16 Breaking down the ribs 00:53 Blanching and rinsing the bones and beef 01:30 Trimming the fat cap and saving meat for later 02:47 Simmering the beef, removing the meat, and chilling overnight 03:04 Removing the solidified fat 03:33 Vegetable scraps and stock base 04:14 Slicing spring onion for garnish 04:25 Straining and seasoning the broth 04:48 Mushroom prep 05:03 Cooking the vermicelli noodles 05:16 Plating the soup 05:51 Final bowl [Korean-Inspired Beef Ribs to Clear Bone Broth Soup / Galbitang] A Korean-inspired clear beef bone broth soup made by breaking down beef ribs, gently simmering the bones, chilling the broth overnight to remove the fat, then serving it with sliced beef, radish, mushrooms, rice, and glass noodles. [Ingredients] [Clear Beef Bone Broth] Beef rib bones, 2 bones for this broth Extra tri-tip or leftover beef, as needed Clear water, enough to cover the bones and beef Whole onion, 1 White radish and its peel Carrot scraps and its ends Savoy cabbage stems Spring onion Shiitake and Enoki mushrooms Any leftover vegetable scraps for stock [Seasoning] Soy sauce, 1 part Fish sauce, 2 parts Salt, to taste [To Serve] Cooked rice Cooked glass vermicelli noodles Cooked white radish, sliced Sliced beef Beef rib bones Spring onion, thinly sliced [Method] 1. Break down the beef ribs. Cut about half of the meat off the bones and save it for grilling later. You can leave more meat on the bones if you prefer. 2. Trim off any silver skin, or excess fat. Save the trimmed fat cap and freeze it as beef fat for later. 3. Place the beef rib bones and extra tri-tip or leftover beef into a pot. Cover with water and bring it to simmer. 4. Blanch for 10 minutes, then discard the water. Rinse the bones and beef clean. 5. Clean the pot, return the bones and beef, cover with fresh water, and simmer gently for about 2 to 3 hours. Top up with water if needed. 6. Remove tender beef pieces, like tri-tip, earlier so they do not overcook. Cool the meat, then refrigerate it. 7. Cool the stock, then refrigerate overnight. 8. The next day, remove the solidified fat from the top. A little fat left is fine. 9. Remove all the meat before adding the vegetables. 10. Add the vegetable stock base, shiitake mushrooms, and any leftover vegetable scraps. 11. Simmer until the whole radish is cooked, around 1 hour, then strain the stock. Save the radish and slice it for serving. 12. Season the broth with soy sauce, fish sauce, and salt. 13. Blanch the enoki mushrooms separately. Pre-cook the glass vermicelli noodles. 14. Add everything back to the broth. Simmer gently. 16. Serve with thinly sliced beef and spring onion on top. [Notes] Blanching and rinsing the bones helps keep the broth clear. Keep the broth at a gentle simmer, not a hard boil. Remove tender beef pieces earlier so they do not overcook. Radish peel goes into the stock, and the whole radish is sliced for serving.