Korean · soup
Galbitang (갈비탕)
Galbitang (갈비탕) reads umami 7.4, richness 5.2 and allium 4.8 on Palate's 0–10 flavor X-ray — a Korean soup, about 2 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.1 / 10
- Sweet & Fruity — 1.3 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 5.4 / 10
The measured notes (of 18)
Umami 7.4 · Richness 5.2 · Allium 4.8 · Salinity 4.6 · Nutty 3.2 · Funk & Ferment 2.7 · Warm Spice 2.6 · Herbaceous 2.5 · Floral 1.6 · Sweetness 1.3 · Sourness 0.8 · Earthy 0.8 · Bitterness 0.7 · Heat 0.6
What's in it (11)
- 2 lbs beef short ribs
- 8 cups water
- 4 garlic cloves
- 3 slices ginger
- 3 scallions, sliced
- salt to taste
- white pepper to taste
- 3 oz dangmyeon glass noodles
- 1 cup radish, cubed
- 1 tsp sesame oil
- 1 tbsp soy sauce
Time & effort: about 2 hr (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 89.4 kcal, 6.8 g protein, 6.4 g fat, 1.4 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak short ribs in cold water to remove blood, then parboil briefly and rinse.
- Cover with fresh water and simmer with garlic, ginger, and radish for 1.5 to 2 hours until the meat is very tender.
- Season the clear broth with salt and white pepper and serve with noodles, garnished with egg strips and scallions.
Dishes with a similar flavor shape
- Potstickers (锅贴) — Chinese
- One-Pan Chicken Fried Rice — Chinese-American
- Korean Bulgoki — Korean
- Beef and Broccoli, Yaki Style — Japanese
- Chicken Fried Rice — Chinese-American
Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.