Galbitang (Korean Beef Short Rib Soup)
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5.0
24 reviews
Excellent
Galbitang (Korean Beef Short Rib Soup)
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Hearty and heartwarming Korean beef short rib soup, Galbitang Recipe!
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Ingredients
MAIN
- 1.2 - 1.4 kg beef short ribs (2.6 – 3 pounds), membranes removed
- 1 onion (200g / 7 ounces), cut into large chunks
- 250 g Korean radish (or daikon radish), peeled
- 60 g green onions (2 ounces), white part
- 30 g garlic (1 ounce), peeled
- 10 whole black peppers
- 10 cups water
- 25 g green onions (1 ounce), thinly sliced
- 70 g Korean glass noodles (2.5 ounces), optional
SEASONINGS
- 1.5 Tbsp Korean soup soy sauce or regular kikkoman soy sauce
- 1 Tbsp minced garlic
- 2 tsp fine sea salt , or more to taste
- ground black peppers , to taste
GARNISH
- 2 eggs (optional), egg white and yolk separated and cooked over medium low heat, thinly sliced
Instructions
- Soak the beef ribs in cold water for 20 mins. Change the water a few times during this time. This is to draw out the red liquid (which looks like blood) from the meat and also to rinse out any bone fragments.
- In a large pot of rolling boiling water (enough to fully cover the ribs), boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold water. Cut off any obvious excess fat from the ribs.Place them in a large clean pot. Add onions, radish, green onions, garlic, black peppers, and water (10 cups) into the pot and bring them to boil over medium high heat, covered. Once rolling boiling, reduce the heat to medium low heat and simmer for 1.5 hours.If adding, soak the glass noodles in a large bowl of cold water (fully immersed).
- Gently take out the beef ribs and radish from the broth and set them aside. Strain the remaining ingredients over a large clean pot. Discard all the strained vegetables while keeping the broth. Remove the fat. (Refer to the tips mentioned above.) Thinly slice the radish and place them into the pot.
- Season the beef ribs with the seasoning ingredients and gently place them into the pot. Bring the pot to boil over medium high heat for about 8 mins. Add the glass noodles and green onions and boil for a further 2 mins.
- Serve the soup with cooked rice and other Korean side dishes (ie. radish kimchi and purple rice in the photo). If adding, garnish with julienned eggs (note that I only showed the cooked egg yolks in the photo, not the egg whites).
Notes
- * 1 Tbsp = 15 ml, 1 Cup = 250 ml
- ** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
17g
(6%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
155mg
(52%)
Sodium
1192mg
(50%)
Potassium
818mg
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
220IU
(4%)
Vitamin C
15mg
(17%)
Calcium
74mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 155mg | 52% |
| Sodium | 1192mg | 50% |
| Potassium | 818mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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