Grammy's Kitchen · Braised Short Ribs · Galbitang: Korean Short Rib Soup
One of 170 braised short ribs recipes we measured
26 cooks on www.thespruceeats.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 11% |
| fat | 1% | 1% |
| aromatics | 2% | 9% |
| salt | 1% | 0% |
| collagen idx | 0.9 | 0.9 |
| marbling idx | 0.9 | 0.9 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs. beef short ribs, English-cut (cut into 2-inch squares) |
| 12 g | 2 tsp. salt |
| 113 g | 4 oz. glass noodles |
| 2 scallions (sliced into 1-inch pieces) | |
| 1/2 large Korea radish, or 2 Chinese white radishes (peeled and cut into 1-inch slices) | |
| 48 g | 3 tbsp. soy sauce |
| 9 g | 2 tsp. sesame oil |
| 12 g | 4 cloves garlic (minced) |
| 6 g | 1 tbsp. sliced ginger |
| 2 g | 1 tsp. finely ground pepper |
| Optional: kochukaru (chili powder) |
Method: 10 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very simple dish but tastes delicious. The prep in this recipe is similar to what my mom does” — a cook