Name: Galnaktang (Short Rib and Octopus Soup)
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.2kg beef short ribs, cut crosswise into 5 to 6cm pieces; 2.5 liters cold water, plus more for soaking and blanching; 1 medium Korean radish, about 500g, peeled and cut into 4 large chunks; 1 medium onion, halved; 8 cloves garlic, 5 whole and 3 minced; 2 scallions, white parts only, cut into large pieces, plus 2 scallions thinly sliced for serving; 1 piece dried kelp (dasima), about 10cm square; 1 teaspoon whole black peppercorns; 2 tablespoons soup soy sauce (guk-ganjang); 1 tablespoon fish sauce or clear anchovy sauce, optional; 1 teaspoon kosher salt, plus more as needed; 4 small live or very fresh octopus (nakji), about 120g each, cleaned; 2 tablespoons coarse salt, for scrubbing the octopus; 1 tablespoon all-purpose flour, for scrubbing the octopus; 1 teaspoon toasted sesame oil; 1/4 teaspoon freshly ground black pepper; 1 red chili, thinly sliced, optional; Toasted sesame seeds, for serving, optional

Question 1

How long do you cook octopus in galnaktang?

Accepted Answer

Cook small cleaned nakji in galnaktang for 2 to 3 minutes at a lively simmer. The octopus is done when the arms curl and the thickest part of the head turns firm. Add octopus only at the end so it stays tender.

Question 2

How do you keep galnaktang broth clear?

Accepted Answer

Keep galnaktang broth clear by soaking beef short ribs for 30 minutes, blanching them for 5 minutes, rinsing away scum and bone dust, and washing the pot before simmering. Simmer gently with small edge bubbles, skim foam and fat, and strain through a fine-mesh sieve.

Question 3

Can I use frozen baby octopus for galnaktang?

Accepted Answer

Yes. Frozen cleaned baby octopus works for galnaktang when thawed overnight in the refrigerator and rinsed well before cooking. If the frozen baby octopus pieces are small, reduce the final poaching time to about 90 seconds so the octopus does not tighten.

Question 4

Why do you remove kelp from galnaktang broth early?

Accepted Answer

Remove the dried kelp, or dasima, as soon as the galnaktang broth reaches a steady simmer, about 15 minutes. Kelp gives clean savory depth early, but leaving it in too long can make the clear beef broth taste slippery and bitter.

Question 5

Can I make galnaktang ahead of time?

Accepted Answer

Make the beef short ribs, radish, and clear broth 1 day ahead for galnaktang. Strain the broth, refrigerate the ribs and radish in the broth, then lift off hardened fat before reheating. Clean the octopus up to 6 hours ahead, but cook it just before serving.

Question 6

Can I pressure cook the short ribs for galnaktang?

Accepted Answer

Yes. Pressure cook the blanched beef short ribs with water, Korean radish, onion, garlic, scallion, peppercorns, and kelp for 35 minutes at high pressure. Remove the kelp before sealing if the water has already heated. Strain, season, and poach the octopus separately on the stovetop.

Ingredient	Quantity
beef short ribscut crosswise into 5 to 6cm pieces	1.2kg
cold waterfor broth, soaking, and blanching	2.5 liters, plus more
Korean radish (mu)peeled and cut into 4 large chunks	1 medium, about 500g

Culinary Explorer

Galnaktang (Short Rib and Octopus Soup)

Ingredients

beef short ribs

cold water

Korean radish (mu)

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