đ¸ This is a great recipe that you can make Galbitang (Korean beef rib soup) using a multi-cooker. Please check my special tips and opinions about using a multi-cook for Korean cooking.
đ Cuckoo's Website:
https://cuckoomulticooker.com
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âď¸ With my experience making this recipe, I could find 3 attractive points for using my multi-cooker.
1. Convenience
When you make normal galbitang on a stove top, you cannot stray very far from your kitchen because you need to check the soup every now and then. Since galbitang is a dish that has a long cooking time to be right, it was very convenient to let the machine cook for me and just let me know when it is finished.
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2. Short Cut Process
Like other soup dishes with bones, like sealongtang and gomtang, you end up with a lot of fat when you cook the broth with bones. As a result, you normally have to cool the broth to solidify the fat so that you can skim it off. With this multi-cooker, I was able skip that process because the broth was not too fatty or greasy. I don't know why, but that's what happened to me.
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3. Deep Broth Flavor and Tender Meat
The pressure cooker function cooked the meat and other ingredients in a short time, and then with the slower cooker function, I could get the deep flavor and tender meat by cooking it for a long time. If you cook broth for a long time on a stove top, you lose a lot of the water. As a result, you have to be adding more water as it cooks. With a multicooker, you hardly lose any broth and get tender meat.
đź Yield: 5-6 Servings
đż Soup Ingredients:
2 lb Beef Ribs
½ lb Lean Beef
10 Cups Water
½ lb Korean Radish
1 Medium Sized Onion
4 Green Onions
8 Garlic Cloves
1 Piece of Ginger (Thumb Nail Size)
1 Tbsp Salt
đż Topping & Seasoning Ingredients:
4 oz Cellophane Noodles https://amzn.to/2ujJAL8
2 Eggs (2 Pinches Salt)
Some Green Onion
Some Salt & Black Pepper
Some Hot Pepper Powder https://amzn.to/2ugc08T
đ Written Recipe Link:
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â¤ď¸ Thanks for your support. Love, Aeri đ
【Korean Food】 Korean Beef Rib Soup a.k.a. Galbitang (갈비탕) ─ Aeri's Kitchen
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