Rich & Comforting Korean Beef Short Rib Soup (Galbitang)

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Introduction

Galbitang is a traditional Korean soup made by slow-simmering tender beef short ribs along with Korean radish, garlic, and onions. The result is a clean, flavorful, and deeply comforting broth paired with melt-in-your-mouth beef. It is a cherished dish often served at celebrations, weddings, and special family gatherings.

Ingredients

  • Main Ingredients:
    • 800g Beef short ribs (galbi), cut into 2-inch pieces
    • 300g Korean radish (mu), cut into large chunks
    • 1/2 Onion
    • 5 Cloves garlic
    • 1-inch piece Ginger
    • 10 cups Water
    • 1 bundle Glass noodles (dangmyeon), soaked in warm water
    • 2 Green onions, chopped
    • 1 Egg (for egg garnish jidan, optional)
  • Seasoning:
    • 1.5 tbsp Soy sauce (soup soy sauce guk-ganjang)
    • 1 tbsp Minced garlic
    • Salt and black pepper to taste

Step-by-Step Instructions

  1. Soak and Blanch Ribs:Soak beef short ribs in cold water for at least 1 hour to drain excess blood, changing the water once or twice. Blanch the ribs in boiling water for 5 to 7 minutes, then drain and rinse thoroughly under cold water.
  2. Simmer the Broth:In a large stockpot, combine the blanched ribs, water, radish chunks, onion, whole garlic cloves, and ginger. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 1 hour and 20 minutes until the beef is tender.
  3. Strain and Season:Remove the onion, ginger, and garlic cloves from the pot. Remove the cooked radish, slice it into bite-sized pieces, and put it back in. Add soup soy sauce, minced garlic, salt, and black pepper to season the clear broth.
  4. Add Glass Noodles:Place the soaked glass noodles at the bottom of serving bowls.
  5. Assemble and Serve:Ladle the hot broth, tender short ribs, and radish pieces over the noodles. Garnish generously with chopped green onions and thin strips of cooked egg garnish (jidan). Serve piping hot with white rice and fresh kimchi.

Chef’s Pro Tips

  • Clear Broth Secret: Skimming off any fat and impurities that float to the top while simmering is essential to getting that sparkling clean, clear broth.
  • Make Ahead: You can cook the soup a day ahead and refrigerate it. Once chilled, the solidified fat on top can easily be scraped off for a leaner soup.
  • Dipping Sauce: Serve with a simple mustard-soy dipping sauce (1 tbsp soy sauce, 1 tbsp water, 1/2 tsp vinegar, 1/2 tsp sugar, and a dab of yellow mustard) for the beef.

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