Korean Short Rib and Octopus Soup
Galnak-tang bridges land and sea by combining beef short ribs with fresh octopus in a single broth. The ribs go in first, simmering for an hour or more until the water draws out a concentrated beefy stock. Octopus is added near the end to prevent it from turning rubbery, leaving the tentacles tender and springy. Radish slices help balance the richness with a clean, mild sweetness. The resulting soup carries two distinct layers of umami - the deep, fatty depth of beef and the briny brightness of seafood - that somehow complement rather than clash. In Korean food culture, galnak-tang is considered a stamina-building dish, often ordered during the hot summer months or the morning after a night of drinking. The two proteins look striking together in the bowl, with dark braised rib meat sitting beside the curled, rosy-white octopus.
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Instructions
- 1
Soak short ribs in cold water for 1 hour.
- 2
Blanch ribs for 5 minutes, then rinse clean.
- 3
Simmer ribs with water, radish, garlic, and green onion for 60 minutes.
- 4
Clean and cut octopus, add to the pot, and cook for 8 minutes.
- 5
Season with soup soy sauce and simmer briefly to finish.
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