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Galbitang (Beef Short Rib Soup)
4.6 from 225 votes

Galbitang (Beef Short Rib Soup)

Galbitang is a clear Korean soup made by simmering beef short ribs with Korean radish, onion, garlic, and ginger to develop a rich, savory broth. Light seasoning with soy sauce and salt enhances the natural flavors. Optionally, starch noodles and abalone can be added near the end for additional texture and taste. The simmering process tenderizes the meat and infuses the broth with subtle sweetness and aroma, resulting in a soothing, mild beef soup.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 4
Course: Main Course
Cuisine: Korean

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

    Cup of Yum
  1. Soak the ribs for 30 minutes in cold water. Drain.
  2. 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.
  3. Drain the ribs. Wash the ribs under running water. Clean the pot.
  4. 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.
  5. Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
  6. 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.