How to cook kalbithan?
It will take 7 hours to cook Kalbitkhan soup, of which 2 hours in the kitchen.
How to cook kalbithan
Products
Beef ribs – 800 grams
Daikon (radish) – 200 grams
Egg – 1 piece
Onions – 1 thing
Garlic – 40 grams
Green onions 40 grams and 20 grams
Cheongjang Soy Sauce – 2 teaspoons
Sesame oil – half a tablespoon
Salt – 2 teaspoons
Ground black pepper – 1 teaspoon
How to cook kalbithan
1. Chop the beef ribs into pieces, put in a saucepan, cover with cold water for 3 hours, changing the water every hour.
2. Rinse the daikon, peel and cut into 6 centimeters long pieces.
3. Peel the onion and garlic; finely chop the garlic, and chop the onion into thin half rings.
4. Break the egg, pour into a bowl and beat with a small pinch of salt; fry thin scrambled eggs. Then cut it into thin strips.
5. Remove fat and veins from the soaked ribs.
6. Boil 1 liter of water in a saucepan and dip the ribs into it, blanch them for 5 minutes.
7. Pour the ribs with water (5 liters) and bring to a boil.
8. Reduce heat, simmer broth over low heat for 1,5 hours.
9. Add daikon and cook for 1 hour, removing scale with a slotted spoon.
10. Take out the daikon and cut into thin slices 3 centimeters long.
11. Season the ribs with a mixture of garlic, ground pepper, soy sauce and sesame oil.
12. Cool the broth, remove the frozen fat from the surface and strain through cheesecloth. Add ribs and daikon and bring to a boil. Season with salt and cook for another 2 minutes.
13. Before serving, add chopped scrambled eggs, onions, salt and pepper to taste.
Delicious facts
– Kalbithan is a type of Korean kumkuk soup, which is made from different parts of beef (for example, head, bones, etc.), slowly boiling over low heat.
– In ancient times, soups for important events or persons were named using the ending “than”. For example, the soup “komtkhan” could only be afforded by representatives of the nobility, since expensive ingredients were used for its preparation. And the very name of the dish comes from the Korean word meaning “to cheat”.
“There is a popular belief among Koreans that komkhtan will taste real only if it is cooked in a cauldron and with a lot of meat. In addition, the preparation of such a dish takes a very long time. Therefore, Koreans prefer to order it when visiting restaurants.
– Koreans prefer not to add salt and pepper to kalbithan when cooking, because they use hot onions and garlic, as well as salty soy sauce. Salt and pepper should be added to the kalbithan to taste.
See more soups, how to cook them and cooking times!
››