Difference between revisions of "Kalbi Tang"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:North Korean Meat Dishes" to "Category:Meat Recipes Category:Korean cuisine") |
||
| Line 28: | Line 28: | ||
[[Category:Beef rib Recipes]] | [[Category:Beef rib Recipes]] | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Korean cuisine]] | ||
[[Category:North Korean Soups]] | [[Category:North Korean Soups]] | ||
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
Revision as of 16:54, 19 April 2012
Description
File:Kalbi Tang.jpg
Kalbi Tang
Rib soup.
- Preparation time: 40 minutes.
- This recipe is for 8 servings.
Ingredients
- 1½ lbs beef ribs
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 3 teaspoons chopped green onions
- 1 teaspoon minced garlic
- 1 teaspoon toasted, crushed sesame seeds
- black pepper
- salt
- prepared eggs (for garnish)
Directions
- Cut the ribs into 2" lengths.
- Slash the meat through to the bone in several places.
- Place in a pan and add 20 cups of water.
- Bring to a full boil, then lower heat and simmer until the meat is tender.
- Chop the green onions.
- Remove the Beef ribs from the broth and mix well with the seasonings listed above in number one.
- Put the seasoned ribs back into the broth.
- Bring to a boil and add the longer pieces of green onions.
- To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).
