RIB SOUP (KALBI TANG)
Make and share this Rib Soup (Kalbi Tang) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the ribs into 2" lengths.
- Slash the meat through to the bone in several places.
- Place in a pan and add 20 cups of water.
- Bring to a full boil, then lower heat and simmer until the meat is tender.
- Chop the green onions.
- Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
- Put the seasoned ribs back into the broth.
- Bring to a boil and add the longer pieces of green onions.
- To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).
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- Soak the beef short ribs in a large bowl of cold water for about 1-2 hours to drain the blood, changing the water once or twice if needed.
- Place the ribs in a large pot or dutch oven and cover with water. Bring to a boil and let boil for about 5 to 6 minutes. Remove ribs from the pot and rinse them off. Discard all of the water, wash the pot completely (don't skip this!) and place the ribs back into the empty pot, along with the radish slices and garlic. Cover the ribs, radishes and garlic with new, fresh water (about 10 to 12 cups; enough water to cover the ribs).
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