Galbitang (Beef Short Rib Soup)
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Galbitang (Beef Short Rib Soup)
Description
This Galbitang (Beef Short Rib Soup) recipe uses about 3 pounds of beef short ribs simmered first briefly to clean, then for an hour with Korean radish (mu), onion, garlic, and ginger. This extended simmering matrix extracts flavors, making a clear yet flavorful broth. Seasonings include soy sauce (adjusted to light or dark type) and salt to taste.
The radish is removed, cut into pieces, and returned to the soup adding mild sweetness and texture. The meat should be tender but intact after the cook time. Optionally, starch noodles soaked beforehand can be added just minutes before the end to soften without dissolving. Abalone can also be incorporated for extra umami if desired.
The soup is suitable for warming meals offering a clean and light broth highlighting the beef flavor complemented by the aromatic notes of garlic and ginger. It pairs well with rice and is often enjoyed as restorative food. The cooking method gradually melds ingredients without overpowering the beef.
If abalone is used, clean thoroughly and add in the final minutes of cooking to avoid overcooking. This soup’s simplicity relies on quality ingredients and careful simmering for best results.
Ingredients
- short ribs about 3 pounds
- 1 pound Korean radish aka mu (무
- 1 onion medium
- 2 scallions white parts; large
- 8 garlic plump cloves
- 3 ginger 1-inch rounds, thin slices
- 2 tablespoons soy sauce Use 1 T if your soy sauce is dark, soup type
- salt
- black pepper
- 3 ounces starch noodles dangmyeon, soaked in warm water for about 20 minutes, optional
- 1 teaspoon garlic minced
- 2 scallions finely chopped
- 4 abalone See note, optional
Instructions
- Soak the ribs for 30 minutes in cold water. Drain.
- Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
- Drain the ribs. Wash the ribs under running water. Clean the pot.
- Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
- Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
- Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.
Notes
- Soak ribs in cold water before cooking to remove blood and impurities.
- Clean ribs and pot after initial boil to keep broth clear.
- If adding abalone, clean well and add 7 to 8 minutes before finishing to preserve texture.
- Use starch noodles soaked before adding to minimize cooking time and prevent breaking down.
User Reviews
Overall Rating
4.6
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