- 1 lb. of galbi stew meat (this is the cheaper beef ribs found at the K-market. Don't bother wasting $$ on galbi jjim meat)
- 3 bunches of green napa
- 2 cups of kongnamool
- 1 cup each of green onions and large green onions
- 1 large onion
- 1 whole red pepper
- 1/2 bunch of enoki mushrooms
- small piece of moo (daikon radish)
- 6-7 TB dwenjang, 2.5 TB minced garlic, 2 TB sesame oil, 3 TB red pepper powder, 4 TB gook ganjang
First get about 1 lb. of beef ribs (for stew - 3.5 lbs. of these ribs only cost $1.73) and let it drain in water for about 30 minutes while changing the water a few times.
Add 1 TB dwenjang and 1 TB minced garlic and bring a pot of water to a strong boil.
Add your beef ribs and bring to a boil.
After about 15 minutes, when the gunk starts rising to the top...remove from heat and rinse under cool water.
Clean your beef ribs off and then fill the pot back up with clean water.
Add one large onion, 1 small piece of moo, and 1 stalk of dae-pa (large green onion). Let this boil for about 45 minutes.
Meanwhile wash and cut your green bechoo like so.
Add it to boiling water and let it cook for about 5 minutes.
Remove it from the heat and rinse it thoroughly.
While the beef ribs are still boiling, ready the rest of your vegetables. Get about 2 cups of kongnamool (bean sprouts), 1/2 a bunch of enoki mushrooms, and 1 slice red pepper and set aside.
After the beef ribs have boiled for 45 minutes, ready your soup. Add 2 TB sesame oil, 4 TB gook ganjang, and 2.5 TB minced garlic to a large pot.
Throw in your cooked beef ribs and saute it for a couple of minutes.
Add 3 TB of red pepper powder and mix it around thoroughly.
Then add about 10 cups of the beef broth and add 6-8 TB of dwenjang (depending on how salty you like your stew).
Bring it to a boil and add your bechoo.
Then add your kongnamool and CLOSE the lid and let it boil for about 10 minutes.
Meanwhile, pick out the moo piece in the broth and cut it up into smaller pieces.
Add the mushrooms and moo to the tang.
Finally, throw in some large and regular green onions and let it simmer all together for about 30 minutes.
After almost 2.5 hours of boiling and simmering...
You will be left with a hearty galbi tang with tender beef that will fall right off the bones. Enjoy!!! Right before adding your rice, you can add some more red pepper powder to your taste! =)