Korean Short Rib and Octopus Soup
Quick answer
Galnak-tang is a Korean restorative soup that combines beef short ribs and fresh octopus in the same pot, producing a broth that carries two distinct umami registers simultaneously.
What makes this special
- Beef and octopus stocks combine in one pot to create a deep, complex flavor.
- Beef rib broth and octopus stock merge in one pot for layered umami
- Octopus added last and cooked only 2 to 3 minutes keeps it springy
Key ingredients
Core cooking flow
- 1 Soak 700 g beef short ribs in cold water for 1 hour.
- 2 Put the ribs into boiling water and blanch over high heat for 5 minutes.
- 3 Add 2.2 L water, the ribs, 220 g Korean radish, 8 garlic cloves, and the green onion to a pot.
Galnak-tang is a Korean restorative soup that combines beef short ribs and fresh octopus in the same pot, producing a broth that carries two distinct umami registers simultaneously. The ribs are simmered first until tender and the initial cooking water is discarded along with the rendered fat, leaving a cleaner base for the second round of simmering. Radish goes in early alongside the ribs, gently sweetening the broth while absorbing some of the beefy richness so that the seafood flavor added later can come through more clearly. Octopus is added only at the end and needs no more than two to three minutes in the hot broth. Any longer and the texture turns rubbery, losing the springy bite that makes octopus worth eating. As the octopus cooks, its juices release into the soup and merge with the beef stock, blending the fatty depth of braised meat with the clean, mineral brightness of the sea. A small amount of gochugaru added near the end gives the broth a mild heat that cuts through the richness without overwhelming either protein. In Korean food culture, this soup belongs to the category of stamina dishes called boyangsik, traditionally sought out during the three hottest days of summer, after illness, or the morning following a night of drinking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Soak 700 g beef short ribs in cold water for 1 hour.
Change the water twice during soaking, and continue until the water looks much paler so the finished broth tastes cleaner.
- 2Control
Put the ribs into boiling water and blanch over high heat for 5 minutes.
Drain them, rinse under cold water, and rub away scum from the bone edges and surface.
- 3Control
Add 2.2 L water, the ribs, 220 g Korean radish, 8 garlic cloves, and the green onion to a pot.
Bring to a boil over high heat, then skim off foam as it rises.
- 4Control
When the broth looks clearer, reduce to medium-low heat and simmer for 60 minutes.
The ribs should yield easily to chopsticks, and the radish should look slightly translucent.
- 5Control
Clean 2 small octopuses, remove the innards, and cut into bite-size pieces.
Add them to the broth over medium heat and cook only 2 to 3 minutes to prevent a rubbery texture.
- 6Season
When the octopus turns opaque and curls with a springy feel, season with 1 tablespoon soup soy sauce.
Bring the soup to one brief boil, then turn off the heat when the green onion aroma comes through.
After the steps
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