Galbi is imported.
Domestic products have a little price range, so we chose imported products that are a little cheaper to eat enough because we have 5 meals, but there doesn't seem to be much difference in taste.
I'm going to cook it today and bring it to my mom.

Prepare 1kg of imported ribs and start trimming.
Please cut off the oily part because it can be greasy.

It's easy to get rid of blood, soak the seasoning, and poke it with a fork to prevent the toughness of the meat

Add cuts so that it can smell the smell and season well

Now, let's officially get the blood out of the blood.
There's a secret method to get rid of the blood, smell, and meat at the same time.
And it's a way to make imported meat soft like Korean beef.
It's carrot and cooking wine.
Usually, ribs take out the blood for almost half a day, and this is the way to take it out in an hour.

Slice a carrot, put it in a blender, pour 1 cup of cooking wine, and grind.

I'm going to use the finely ground carrot juice

Pour into the trimmed ribs and add some water to cover.

Then mix it well and leave it for an hour, and blood will flow out on its own.

If you compare the colors after an hour, you can see the difference.
It's the color of the water that changed from orange to red.
And wash thoroughly and cleanly about three times.
You need to drain the blood well to make a delicious galbitang that doesn't smell.
But when I tried it, I thought there was some blood left, so I soaked it in water for about an hour.

Prepare vegetables and broth while draining blood.
Chop the radish and green onion into big pieces, too.

Put 1 handful of whole garlic, 2 cheongyang peppers, half ginger, and 1 spoonful of whole pepper back in your pocket.
I don't have ginger, so I added ginger powder.

There's also a basic broth recipe for galbitang.
It's Dongullecha, and I used a tea bag.
It is said that the subtle scent of Dongulle tea catches the smell and Dongulle starch softens the meat quality.

Based on 1kg of ribs, 9 small tea bags are in 3 liters of water.
They told me to put a round tea bag in 3 liters of water and boil it for an hour, but I put it in the water and just boiled it to save time.

I'm going to make galbitang soup now.
If you put meat in cold water, it can cause floating matter and the soup to become murky, so if the stock boils, take out the bag, add the meat, pocket, radish, and green onion, and when it boils, open the lid and boil over medium heat for 50 minutes.

Please remove all bubbles that float in between.

After 50 minutes, take out the pockets, radishes, and green onions again.
If you boil vegetables for too long, it will taste bitter and the soup will become murky, so take them out.
I supplemented it with more water.

Now it's time to season it.
Add half a spoon of flower salt and 3 spoons of soy sauce, now cover and simmer for another 30 minutes on low heat.

To make it easier for my family to eat, I took out all the meat and separated the bones and put them back in the soup.
It's boiled in a round broth and soft, so the bones and flesh are separated so naturally.

Put galbitang in an earthen pot and add boiled glass noodles.
I also put chopped green onions and cheongyang peppers as garnish.
The color of the soup is the color of dongle because it's been boiled for a long time.
It's sweet even though there's no sugar in the galbitang soup, maybe because I made the soup with dongulle tea. Maybe it's because of dongulecha and radish.

It's meat that separates the bones from the flesh.
It's so soft and chewy.
The smell of dongulle tea is ingrained, so it has a savory taste, and the more you chew it, the more savory it tastes.

You have to add rice to taste the soup.
If you put rice in hot galbi soup and eat it with kkakdugi, it's so delicious that it's okay compared to the taste of galbi soup at the restaurant. I love the softness and clean soup that I can't believe is imported.

Even in summer, our bodies can't stand it if we always eat cold food.
These days, it is necessary to replenish the energy that has escaped with this hot soup from time to time and warm our bodies that have become accustomed to coldness.

After eating a bowl of rice, I feel like I'm sweating and eating a bowl of healthy food as my speed gets hot. It's imported frozen, but it doesn't smell bad at all and the meat is soft, so my mother, who has weak teeth, can eat it without any burden, and it's savory and sweet, so I think it'll be great for babies.