7-Minute Galbitang Hack
7-Minute Galbitang Hack
Ingredients
- 200 grams thin beef slices, or usambgyeop
- 1 tablespoon cooking oil, as needed
- 1 tablespoon oyster sauce
- 1 tablespoon tuna sauce
- 1 tablespoon cooking wine
- 1/2 tablespoon minced garlic
- 600 ml water, adjust to taste
- 1 stalk green onion, chopped
- 1 serving glass noodles, soaked
- 1/3 tablespoon salt
- 1/4 teaspoon black pepper, as needed
- 4 servings cooked rice, for serving
Instructions
- 1
Heat a large pot or deep skillet over medium-high heat. Add a small amount of cooking oil, then add the 200 grams of thin beef slices. Cook, stirring occasionally, until the beef browns and releases its fat, forming a deeper base for the broth.
⏱️ 2 min
- 2
Once the beef is browned, add 600 ml of water to the pot. Bring to a simmer.
⏱️ 1 min
- 3
Stir in 1 tablespoon of oyster sauce, 1 tablespoon of tuna sauce, 1 tablespoon of cooking wine, and 1/2 tablespoon of minced garlic. Mix everything together well to ensure the beef is coated in the sauces.
⏱️ 1 min
- 4
As the soup simmers, use a spoon to skim off any foam that rises to the surface.
⏱️ 1 min
- 5
Add the 1 chopped green onion and the soaked glass noodles to the pot.
⏱️ 1 min
- 6
Season the soup with 1/3 tablespoon of salt and black pepper to taste. Bring the soup to a boil and cook until the glass noodles are tender.
⏱️ 1 min
- 7
Serve the quick galbitang immediately with cooked rice. Mix the rice into the hot broth before eating.
Kitchen Tools
Nutrition Facts (per serving)
7-Minute Galbitang Hack
- 200 grams thin beef slices, or usambgyeop
- 1 tablespoon cooking oil, as needed
- 1 tablespoon oyster sauce
- 1 tablespoon tuna sauce
- 1 tablespoon cooking wine
- 1/2 tablespoon minced garlic
- 600 ml water, adjust to taste
- 1 stalk green onion, chopped
- 1 serving glass noodles, soaked
- 1/3 tablespoon salt
- 1/4 teaspoon black pepper, as needed
- 4 servings cooked rice, for serving
Instructions
- 1
Heat a large pot or deep skillet over medium-high heat. Add a small amount of cooking oil, then add the 200 grams of thin beef slices. Cook, stirring occasionally, until the beef browns and releases its fat, forming a deeper base for the broth.
⏱️ 2 min - 2
Once the beef is browned, add 600 ml of water to the pot. Bring to a simmer.
⏱️ 1 min - 3
Stir in 1 tablespoon of oyster sauce, 1 tablespoon of tuna sauce, 1 tablespoon of cooking wine, and 1/2 tablespoon of minced garlic. Mix everything together well to ensure the beef is coated in the sauces.
⏱️ 1 min - 4
As the soup simmers, use a spoon to skim off any foam that rises to the surface.
⏱️ 1 min - 5
Add the 1 chopped green onion and the soaked glass noodles to the pot.
⏱️ 1 min - 6
Season the soup with 1/3 tablespoon of salt and black pepper to taste. Bring the soup to a boil and cook until the glass noodles are tender.
⏱️ 1 min - 7
Serve the quick galbitang immediately with cooked rice. Mix the rice into the hot broth before eating.