By Irfan Redzwan
This dish is traditionally served on New Year’s. My kids get dressed up traditional Korean attire, bow to their ancestors/elders, and eat this soup!
Seolleongtang is a milky beef bone soup that’s made by boiling down beef leg bones for several hours until the broth becomes rich and creamy white. Legend has it that this soup was created because King Seonjong of the Joseon Dynasty wanted to feed a large number of people after an ancestral worship ritual involving a sacrificial cow.
Galbitang is a clear soup made with beef short ribs (galbi). It’s a hearty, nourishing soup with a delicate flavor. Typically, the ribs are boiled along with Korean radish (mu), onion, garlic, and ginger until fork tender. A good soup soy sauce (guk ganjang) is also important for the flavor of this soup. It’s common to add starch noodles (dangmyeon) to the soup at the end of cooking. Beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions.
Gyeran and Dalgyal both mean ‘egg’ in Korean. There’s usually two different words that mean the same thing. Korean language has words that come from two different origins – one based on Chinese characters and the other is based on pure Korean phonetic characters called Hangeul which was created by King Sejong in 1443. Gyeran comes from Chinese characters and Dalgyal/Dalkyal is a pure Korean word.
A ground beef meat patty with egg batter, you can also add tofu to it as well for a super soft texture. Perfect for lunch boxes!
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