Galbi tang is one of my favorite Korean soups. Galbi tang is made primarily from beef short ribs, radish, garlic, green onion and other vegetables. It takes a little bit of time but it's worth it. But, I didn't like a long cooking time and the smell of meat in the whole house while it was cooking.
Normal recipe takes about 2 hours on the stove to make, but Instant Pot cuts the cooking time in half! There are many reasons why, but the main reason is ... it makes cooking time easier!
Ingredients
3 lb beef short ribs with bone
1/4 lb Korean radish, cleaned
1 medium onion, cleaned and cut into half
4-5 pieces garlic, cleaned
1-2 pieces ginger (about 1-2 inches), cleaned
2-3 stems green onions, cleaned
water 2-3 times the weight of meat
1 stem green onions, chopped for garnish
salt and pepper to taste
Directions
Rinse short ribs and soak in cold water for 2 hours - you will notice blood seep out of the short ribs into water and drain.
Parboil the short ribs in boiling water for 5 minutes - you will see excess blood and fat.
Rinse the short ribs under running water.
In an instant pot, put short ribs, water, radish, onion, garlic, ginger, green onion and season with salt and pepper to taste.
Press MEAT/STEW button and set for 50 minutes.
When the timer is done, release pressure naturally for 10 minutes.
Open the lid and take out radish and cut into bite size pieces.
Discard the rest of the vegetables.
Serve the soup with bite size radish and chopped green onions.
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