韓国料理のカルビタンをベースに、
手に入りやすい材料で創作ラーメンにしました。
焼肉用の骨付き牛カルビ肉を、イリコと昆布で作った出汁で煮てます。
牛肉、牛骨、イリコ、昆布の出汁が効いて、
素晴らしく旨みのあるスープになりました。
牛肉のスープなので、基本、どっしりした旨みがあるのですが、
全体には、すっきりした味わいです。
本当は厚切りした骨付き牛カルビで作るのですが、
焼肉用の薄切りしした骨付きカルビを使ったので、
上手く出来るか不安でしたが、
薄切りなので、牛骨からしっかり、旨みが出てくれたようです。
詳しくはブログをご覧ください。
http://dt125kazuo.blog22.fc2.com/blog-entry-2642.html
This ramen is made with simple ingredients using Korean galbitang as a base.
Beef short ribs (galbi) simmered with iriko (small sardine) and konbu dashi create this wonderfully rich and savory soup.
By virtue of being a meat soup, there is substantial umami present but altogether it is a refreshing dish.
You are supposed to make this with thick-cut bone-in short ribs, but I used thin-sliced bone-in short ribs for grilling, so I was a little worried about how it would turn out, but the thin-cut meat actually coaxed the umami out of the beef bone.
For more details, please check out my blog.
http://dt125kazuo.blog22.fc2.com/blog-entry-2642.html
Ingredients (Serves 4)
4 bundles Chinese noodles
500 g barbecue-style bone-in short ribs (galbi)
2 hard-boiled eggs with flavoring
200 g daikon radish, peeled and cut into quarters
boiled spinach (as needed)
large piece of ginger, thinly sliced
2-4 cloves garlic
2 10 cm-lengths of welsh onion leaves (green part)
10 cm length of welsh onion bulb (white part)
1800 ml of iriko and konbu dashi stock
1 cup refined sake
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp salt
black and cayenne pepper to taste
BGMは[taitai studio ]http://www.taitaistudio.com/
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