Siraegi and Short Rib Soup with Korean soybean paste(Siraegigalbitang)
….Have you ever tried Siraegi before? Siraegi is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. Siraegi is boiled for a long time and used to make various side dishes. It features a savory taste and a soft touch. It is food that Koreans enjoy eating. It is also good for your health because it has a variety of vitamins and mineral dietary fiber that are easy to fall short of in Winter. I saved the hard-to-find Siraegi. Wow!! The texture is very soft and the taste is the best I have ever eaten. Thanks for @Wooltari_usa. Stir-fried, stewed siraegi are delicious no matter what for us. Siraegi leaves slowly simmer in a beef shot rib soup and season with Korean soybean paste lightly. This is my daughter ANNE’s favorite country-style dish, so I will give it to my daughter when she comes back from a trip. A warm bowl makes you feel good in the cold winter. My husband sweat and ate this soup deliciously for dinner today.
Servings: 4–5
Times: 40 minutes plus 3 hour soaking beef shot ribs with cold water and making beef short ribs broth or overnight for taking out the fat(the oil hardens and floats)
Ingredients:
- 2.2 lb(1 kg) beef short ribs, took out fat and soaked with cold water for 2 hours
- 1 lb boiled siraegi, soaked water for 30 minutes and
- 2 Ts Korean soybean paste
- 1 Ts chili powder
- 2 Ts gukganjang
- 1 Ts garlic, minced +8 garlic cloves
- 8 stems green onion(3 stems: sliced)
- 1 1/2 Ts mixed fish sauce(gukganjang: fish sauce: tuna sauce= 1:1:1)
- 1 onion
- 15 cup water
- 4 cup steamed rice
Cooking Instructions:
- Remove the blood, excess fat and impurities by soaking with cold water for 1 hour. Heat up a big pot with high heat and pour 6 cup water into the pot to boil it and blanching the ribs for 5 minutes.
2. Turn off the heat and clean the ribs one by one. Sift the ribs.
3. Heat a pot with high heat and add the water into the pot to boil. After boiling the water, put the blanched beef short ribs into the pot to boil for 30 minutes.
4. After 30 minutes, add the green onion, garlic, and onion into the pot(put in pocket)to keep boiling for 30 minutes.
5. After 30 minutes, turn off the heat and take out the vegetable pocket. Leave it in a cool place for overnight. The oil hardens and floats up. Take out the fat.
6. Put the siraegi, korean soybean paste, chili powder, gukganjang, garlic, and mixed fish sauce into a bowl to mix well gently. Set aside for 10 minutes.
7. Heat a pot with high heat and put 10 cup beef broth into a big pot to boil.
8. Add the marinated siraegi, onion(this is optional), and boiled beef short ribs into the pot to boil them for 15–20 minutes with a lid.
9. Add some sea salt if it is too bland. Remove any floating bubbles with a spoon and add the sliced green onion into the pot.
10. Turn off the heat and serve it with a bowl of steamed rice.
You can also view this recipe on instagram.
