Chadolbagi Galbitang (Beef Brisket and Short Rib Soup)
A warming chadolbagi galbitang made in 15 minutes by stir-frying the meat first to extract rich juices.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Stir-frying the beef brisket first extracts its fat and juices, and then simmering it with Korean radish creates a deep flavor in a short time. It comes together in just 15 minutes, making it great to whip up hot on busy days or when you need a hangover cure. You can also add minced Cheongyang chili pepper to taste for a spicy kick.
- Servings
- 2–3 servings
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef brisket250 g
- Large green onion (daepa)1/2 stalk
- Korean radish (mu)200 g
- Sweet potato glass noodles (dangmyeon)a little
- Water6 cups
Seasoning
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Beef dashida (seasoning powder) (or 1 tbsp tuna extract sauce (chamchi-aek))1/2 tbsp
- Ground black peppera little
- The original recipe called for fresh beef brisket, but you can substitute frozen brisket.
- The sweet potato glass noodles can be omitted, and you can prepare plenty of radish and large green onion to cut the richness and add a refreshing taste.
Steps
Prepare the ingredients
The original recipe called for fresh beef brisket, but I had frozen brisket on hand so I prepared that...
You will need 200 g Korean radish, 1 large green onion, and 2 servings of sweet potato glass noodles (optional).
I prepared plenty of radish and large green onion to cut the richness and give it a clean, refreshing taste.
Cut the vegetables and soak the noodles
Cut the radish into thin bite-sized squares, split the green onion in half lengthwise, and chop it into large pieces.
Pour hot water over the glass noodles to soak until soft.
Render the brisket fat
Add the beef brisket to a pot and stir-fry until the fat starts rendering out.
Once the fat begins to render, add the radish, 1 tbsp regular soy sauce, and 1 tbsp tuna extract sauce, then boil vigorously for about 8 minutes.
Simmer
Skim off the foam and excess oil that rise to the surface as it boils to keep it clean.
Once the broth is well-infused, add 1 tbsp minced garlic, 1/2 tbsp beef dashida, the green onion, and a little ground black pepper.
I didn't have dashida, so I added tuna extract sauce instead and simmered it.
Once the seasonings blend nicely into the broth, taste and adjust with salt, then add the soaked glass noodles and boil for about 1 minute to finish.
Finish
Ladle the broth and solids evenly into an earthenware bowl, then top with finely sliced green onion to serve.
Depending on your taste, you can also add minced Cheongyang chili pepper to enjoy it spicy.
Ppunwife's tips
- Stir-frying the meat before simmering lets you extract its rich juices in a short amount of time.
- Depending on your preference, adding minced Cheongyang chili pepper makes it deliciously spicy.
FAQ
Can I use frozen brisket instead of fresh brisket?
The original recipe uses fresh meat, but frozen brisket works just as well.
How can I substitute beef dashida if I do not have it?
You can season the broth by adding 1 tbsp of tuna extract sauce instead of half a tbsp of dashida.
Do I have to include the sweet potato glass noodles?
Glass noodles are completely optional, so you can leave them out if you do not have any on hand.
How can I make the broth spicier?
You can add minced Cheongyang chili pepper to taste in the finished bowl for a spicy kick.
