Quick Galbitang Hack with Chadolbagi (Beef Brisket)
This 20-minute Korean galbitang-inspired soup swaps short ribs for tender chadolbagi (beef brisket), creating a rich, savory broth perfect for busy weeknights.
Servings: 3 servings
Ingredients
- 350 g chadolbagi, thin-sliced beef brisket (12 oz)
- ¼ medium Korean radish
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1.2 L water (5 cups)
- 1 Tbsp minced garlic
- 1 Korean coin stock optional
- 2 stalks of green onion
Instructions
- Cut the radish into ¼ inch thick slices, then into 1-1.5 inch squares. Cut the green onion into 1.5-inch lengths. Set aside.
- Preheat a large soup pot on medium heat, and saute the beef until 80% of the pinkness is gone. Fat will begin to render, about 2 to 3 minutes.**Use kitchen scissors to cut the beef into smaller pieces if needed.
- Add the radish to the pot and stir-fry with the beef. Pour in the soy sauce and fish sauce. Continue to cook until the radish begins to soften and absorb the flavors, about 2 minutes.
- Pour in the water and bring to a simmer. Add the minced garlic and green onion. Skim off any impurities or foam that rise to the surface.*Optional, add in the coin tablet.Continue to simmer for about 10 minutes.
- Serve with a bowl of rice!
