Spicy Beef Short-Rib Stew – Woo-guh-ji Kalbi-tang 우거지 갈비탕
June 26, 2011 § 12 Comments
Now on to Woo-guh-ji kalbitang, or ooh-guh-jih galbi tang, or any variation of it…it’s a spicy short-rib stew with my favorite Korean soup ingredient…bae-choo! (God bless you! hahaha…) I seriously love any type of soup with cabbage in it, the big leaves that practically melt away in your mouth….yum yum yum.
1. This soup takes a long time to make. It’s fairly easy, but patience really pays off. The longer your short ribs simmer, the more delicious and rich your broth will be.
2. Try to use Korean bae-chu or napa-cabbage or some type of Asian cabbage that can hold up to the heat and long cooking-time. The greener, the better!
3. DO NOT buy the expensive regular kalbi-meat for this stew, they have the bones with a little meat attached cut made just for the stew that is no more than $0.99/lb.
Ooh-Guh-Jih Galbi Tang
- 6-8 lbs of short rib bones
- 1 large onion
- 10-15 cloves of garlic
- 3 green onion stalks
- 1/2 of a small Korean radish (moo)
- 3 tbsp gochujang (Korean red pepper paste)
- 3 tbsp dwengjang (Korean bean paste)
- 3 tbsp gochugaroo (Korean red pepper chili powder)
- 4 tbsp guk-gan-jang (if you dont have it, use 2 tbsp soy sauce, 1 tbsp water, and 1 tbsp of Korean beef dashida-stock)
- 3 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 3 lbs napa cabbage leaves
- 1 lb Korean na-mool (leafy Korean vegetable used in bibimbap)
- 1 bunch of Korean sprouts, kong na-mool
- salt and pepper to taste
- Fill a huge pot up with your soup bones, and cover with cold water. Bring to a rapid boil under high heat for a good five-minutes, until there is a lot of the impurities and beef-foam on the top. Carefully, discard all the water and rinse your bones and pot with cold water until the water runs clear from the bones. If you need to wash your pot, do so, we don’t want any of the impurities left in the pot. Cover the bones again with water and bring to a boil.
- Add the whole onion, garlic, radish, and 2 green onion stalks to the pot with the bones and simmer on medium, medium-low heat for about 3 – 3.5 hours. (The longer the better, so if you can do 4, even 5 hours, go for it! But just make sure to replenish your water levels throughout, the worst thing in the world is burnt stock.)
- In a separate medium sized bowl, mix together your sauce ingredients, the gochujang, dwenjang, gochugaroo, garlic, guk gang jang, sesame oil, and ginger.
- In a big pot, bring water to a boil to blanch your cabbage leaves and kong na-mool for about five minutes, and then remove and rinse with cold water. Drain well.
- Carefully, remove all the bones from the stock and remove all the meat from the bones into a large mixing bowl. Add the bones back to the pot and continue boiling. Rinse the meat once with cold water to remove any small bone fragments from the meat. Drain well.
- Add cabbage, kong na-mool, na-mool, and sauce to the large bowl with the short rib meat. Mix well, using your hands is the best method.
- Remove the onion, green onion, and radish from your broth and discard. Optional but recommend: strain your broth through a fine strainer to catch any small bone fragments and garlic chunks. Bring back to a boil.
- Add the beef, cabbage, and namool mixture to the broth and bring to a boil. Now taste, add salt and pepper according to your taste. Add only a little bit of salt at a time because you can always add, but you cannot subtract! 🙂
- Mince the last green onion and add to the pot. Ladle and serve with rice! ENJOY!!!!