Galbi-tang (Beef Belly Version)
Galbi-tang (Beef Belly Version)
Ingredients
- 1 pound thinly sliced beef belly, woo-samgyeop
- 1 tablespoon minced garlic, heaping
- 2 tablespoons oyster sauce
- 2 tablespoons tuna fish sauce, chamchi-aekjeot
- 6 cups water
- 4 ounces glass noodles, dangmyeon
- 1/2 cup scallions, chopped
- 4 ounces enoki mushrooms, trimmed and separated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 4 cups cooked white rice
- 1 cup kimchi
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef belly (woo-samgyeop) and sear for 3-5 minutes, stirring occasionally, until browned and some fat has rendered. You may not need to add oil as the beef belly will release its own fat.
⏱️ 5 min
- 2
Add the heaping tablespoon of minced garlic to the pot with the beef belly. Stir constantly for 1 minute until the garlic becomes fragrant and lightly golden.
⏱️ 1 min
- 3
Stir in the 2 tablespoons of oyster sauce and 2 tablespoons of tuna fish sauce (chamchi-aekjeot) with the beef and garlic. Cook for 1 minute, allowing the flavors to meld.
⏱️ 1 min
- 4
Pour in 6 cups of water. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the beef to tenderize and the broth to develop.
⏱️ 10 min
- 5
Add the 4 ounces of glass noodles (dangmyeon) to the simmering broth. Continue to simmer for 5-7 minutes, or until the noodles are tender and translucent.
⏱️ 7 min
- 6
Stir in the 1/2 cup of chopped scallions and 4 ounces of trimmed enoki mushrooms. Cook for an additional 2 minutes, or until the mushrooms are tender-crisp.
⏱️ 2 min
- 7
Season the Galbi-tang with 1/2 teaspoon of salt, or to taste. Adjust seasoning as needed.
⏱️ 1 min
- 8
Ladle the hot Galbi-tang into serving bowls. Serve immediately over cooked white rice, accompanied by kimchi and a dash of black pepper, to taste.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Galbi-tang (Beef Belly Version)
- 1 pound thinly sliced beef belly, woo-samgyeop
- 1 tablespoon minced garlic, heaping
- 2 tablespoons oyster sauce
- 2 tablespoons tuna fish sauce, chamchi-aekjeot
- 6 cups water
- 4 ounces glass noodles, dangmyeon
- 1/2 cup scallions, chopped
- 4 ounces enoki mushrooms, trimmed and separated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 4 cups cooked white rice
- 1 cup kimchi
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef belly (woo-samgyeop) and sear for 3-5 minutes, stirring occasionally, until browned and some fat has rendered. You may not need to add oil as the beef belly will release its own fat.
⏱️ 5 min - 2
Add the heaping tablespoon of minced garlic to the pot with the beef belly. Stir constantly for 1 minute until the garlic becomes fragrant and lightly golden.
⏱️ 1 min - 3
Stir in the 2 tablespoons of oyster sauce and 2 tablespoons of tuna fish sauce (chamchi-aekjeot) with the beef and garlic. Cook for 1 minute, allowing the flavors to meld.
⏱️ 1 min - 4
Pour in 6 cups of water. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the beef to tenderize and the broth to develop.
⏱️ 10 min - 5
Add the 4 ounces of glass noodles (dangmyeon) to the simmering broth. Continue to simmer for 5-7 minutes, or until the noodles are tender and translucent.
⏱️ 7 min - 6
Stir in the 1/2 cup of chopped scallions and 4 ounces of trimmed enoki mushrooms. Cook for an additional 2 minutes, or until the mushrooms are tender-crisp.
⏱️ 2 min - 7
Season the Galbi-tang with 1/2 teaspoon of salt, or to taste. Adjust seasoning as needed.
⏱️ 1 min - 8
Ladle the hot Galbi-tang into serving bowls. Serve immediately over cooked white rice, accompanied by kimchi and a dash of black pepper, to taste.
⏱️ 3 min