Galbitang (Korean Beef Short Rib Soup)
- Korean Food Addict
- Jun 27, 2025
180 min
Story
About Galbitang
Galbitang is a traditional Korean soup made by slow-simmering beef short ribs. It features a rich yet clean broth with incredibly tender meat that falls off the bone. It's a beloved comfort food enjoyed during cold weather or when needing restorative nourishment.
Deep Flavor Secret
Long simmering extracts all the flavor from the ribs into the broth. Radish adds a refreshing, clean taste.
Nutritious
Rich in protein and collagen from beef, vitamins from radish. Easy to digest, making it great for recovery.
Simple Seasoning
Just salt and pepper highlight the natural flavors. Add minced garlic or sesame oil to taste.
Instructions:
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Prepare the Ribs
- Soak 800g beef short ribs in cold water for 1 hour
- Change water 2-3 times during soaking
- Rinse clean when blood is removed
- Remove excess fat and impurities
- Prepare the Ribs
- Soak 800g beef short ribs in cold water for 1 hour
- Change water 2-3 times during soaking
- Rinse clean when blood is removed
- Remove excess fat and impurities
- Blanch the Ribs
- Put ribs in large pot with water and boil
- Remove foam and impurities when boiling
- Blanch for 5 minutes then remove ribs
- Rinse in cold water to clean
- Prepare Broth Ingredients
- Cut 300g radish into large chunks
- Prepare 2 green onions, 5 garlic cloves, 1 ginger
- Prepare 10 whole peppercorns
- Cut 1 onion in half
- Simmer the Ribs
- Add ribs and 3L water to large pot
- Add green onion, garlic, ginger, peppercorns, onion
- Boil on high then reduce to medium-low
- Cover and simmer for 2+ hours
- Add Radish
- Add radish when ribs are tender
- Simmer 30 more minutes until radish is translucent
- Broth should be milky white when done
- Skim foam occasionally
- Strain the Broth
- Remove green onion, garlic, ginger, onion
- Skim excess fat if needed
- Season with salt to taste
- Keep only ribs and radish
- Prepare Garnishes
- Slice green onion white parts thinly
- Julienne egg strips (optional)
- Prepare sesame seeds
- Prepare black pepper
- Serve
- Place ribs and radish in bowl
- Ladle hot broth generously
- Top with green onion, egg strips, sesame
- Sprinkle black pepper to finish
Recipe Notes:
- Soaking ribs well ensures clear broth.
- Keep heat at medium-low to prevent cloudy broth.
- Simmer 2+ hours for tender meat.
- Pressure cooker reduces time to 40-50 minutes.
- Refrigerate and remove solidified fat for cleaner broth.
- Leftover broth tastes richer the next day.
- Glass noodles make a nice addition.
- Serve with rice for a complete meal.
Ingredients:
Serving size
Main Ingredients
- 800 g beef short ribs
- 300 g Korean radish
- 3 L water
Broth Aromatics
- 2 green onions
- 1 onion
- 5 garlic cloves
- 1 piece ginger
- 10 whole peppercorns
Seasoning
- salt to taste
- black pepper to taste
Garnish
- 1 green onion (sliced)
- 1 egg (for strips, optional)
- sesame seeds