Here is a great recipe that you can make Galbitang (Korean beef rib soup) using a multi-cooker.
Don’t forget to check out the Aeri’s special tips and opinions about using a multi-cook for Korean cooking.
⭐ 3 attractive points for using Cuckoo Multi-Pressure Cooker ICOOK Q5 PREMIUM
When you make normal galbitang on a stove top, you cannot stray very far from your kitchen because you need to check the soup every now and then. Since galbitang is a dish that has a long cooking time to be right, it was very convenient to let the machine cook for me and just let me know when it is finished.
2. Short Cut Process
Like other soup dishes with bones, like sealongtang and gomtang, you end up with a lot of fat when you cook the broth with bones. As a result, you normally have to cool the broth to solidify the fat so that you can skim it off. With this multi-cooker, I was able skip that process because the broth was not too fatty or greasy. I don’t know why, but that’s what happened to me.
3. Deep Broth Flavor and Tender Meat
The pressure cooker function cooked the meat and other ingredients in a short time, and then with the slower cooker function, I could get the deep flavor and tender meat by cooking it for a long time. If you cook broth for a long time on a stove top, you lose a lot of the water. As a result, you have to be adding more water as it cooks. With a multi-cooker, you hardly lose any broth and get tender meat.
? Yield: 5-6 Servings
? Soup Ingredients:
2 lb Beef Ribs
½ lb Lean Beef
10 Cups Water
½ lb Korean Radish
1 Medium Sized Onion
4 Green Onions
8 Garlic Cloves
1 Piece of Ginger (Thumb Nail Size)
1 Tbsp Salt
? Topping & Seasoning Ingredients:
4 oz Cellophane Noodles https://amzn.to/2ujJAL8
2 Eggs (2 Pinches Salt)
Some Green Onion
Some Salt & Black Pepper
Some Hot Pepper Powder https://amzn.to/2ugc08T