METHOD FOR MAKING GALBITANG USING KOREAN DENDROPANAX AND ABALONE AND GALBITANG

摘要

The present invention relates to a method for making Galbitang (short rib soup) using Korean dendropanax and abalone and the Galbitang. More specifically, the method comprises the steps of: cleaning and preparing beef ribs, abalone, and beef brisket and flank; heating Korean Dendropanax, water, ginger, garlic, and whole peppers at a temperature of 90-100°C for 100-150 minutes to prepare a Korean dendropanax extract; putting leek, white radish, onion, garlic, ginger, whole pepper, and dried red pepper wrapped in a cotton cloth in the Korean dendropanax extract, followed by heating; putting the prepared beef ribs, abalone, and beef brisket and flank in the heated broth, and putting Korean style soy sauce while boiling the beef ribs, abalone, and beef brisket and flank at a temperature of 90-100°C for 80-100 minutes; taking out the boiled beef ribs, abalone, and beef brisket and flank; putting bay salt into the broth, from which the beef ribs, abalone, and beef brisket and flank have been taken out, thereby seasoning the broth; putting the taken out beef ribs, abalone, and beef brisket and flank in an earthen pot, followed by boiling. According to the present invention, the present Galbitang has no distinctive meat smell of Galbitang, tender meat, and excellent flavor, and thus has high preference. In addition, functional Galbitang can be provided by using Korean dendropanax having a lipolytic effect.;COPYRIGHT KIPO 2016