Easy Instant Pot Galbitang (Short Rib Soup)
User Reviews
5
Easy Instant Pot Galbitang (Short Rib Soup)
Description
Easy Instant Pot Galbitang showcases beef short ribs cooked with yellow onion, Korean radish, ginger, and green onions. The ribs are first soaked in cold water to remove excess blood, then pressure-cooked with aromatics and water in the Instant Pot for 30 minutes. The resulting broth is clear yet rich, capturing the essence of the ribs and vegetables. After cooking, fat is skimmed off for a cleaner flavor, and the soup is seasoned with guk ganjang (Korean soy sauce) and garlic for depth.
The soup is typically garnished with chopped green onions and black pepper, allowing diners to season according to personal preference. Its hearty texture and warm broth make it an ideal pairing for steamed rice and kimchi varieties such as kkakdugi, rounding out a satisfying Korean meal experience.
For best results, natural pressure release is recommended to maintain tenderness, though quick release is possible with caution to avoid splattering. Skimming fat after cooking helps keep the broth clear. The recipe's method offers a convenient way to produce traditional Galbitang flavors using modern kitchen appliances.
Ingredients
- 1.5 lb beef short ribs
- 8 cups water
- 1 yellow onion with skin on if possible
- 2 green onions for cooking broth
- 2 green onions (chopped or sliced for garnish)
- 2 ginger thick slices
- 1/2 Korean radish (cut into big chunks, 2 in x 2 in)
- 2 Tbsp garlic (chopped)
- 2 tsp guk ganjang (Korean soy sauce for soup)
- 1 tsp sea salt less if using regular Table salt, Korean Cheonilyeom
Instructions
- Trim off any excess fat from ribs.
- Soak ribs in cold water for 30 minutes to hour to draw out excess blood.
- While the ribs are soaking, clean green onions and slice or chop 2 of them and just cut the remaining 2 in 1/2 lengths for the soup.
- Peel and cut 2 thick slices of ginger, peel Korean radish and cut into big chunks. You can use Daikon radish if Korean radish is not easily available.
- In your Instant Pot, add ribs, whole yellow onion, radish, green onions, ginger and water.
- Close and set your Instant Pot to SOUP function. Set it for 30 minutes. If you have time, just let it Naturally Release. If you are in a hurry, leave it for 5 min. and then do a Manual Quick Release. But be ready for some splatter - I usually cover the vent with some kitchen towel so it doesn't go all over the place. It will pressure cook your Galbitang perfectly!
- Skim off fat from soup.
- Season soup by adding guk ganjang, salt and garlic.
Notes
- Serve with chopped green onions and black pepper to season individually.
- Pair the soup with rice and kkakdugi (cubed radish kimchi) for a full Korean meal.
- Use natural pressure release for best tenderness; if using quick release, cover the vent to prevent splattering.
- Skim off excess fat after cooking for a cleaner broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 474mg | 20% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 47mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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