Galbitang (Korean Beef Short Rib Soup)
User Reviews
5
Galbitang (Korean Beef Short Rib Soup)
Description
Galbitang (Korean Beef Short Rib Soup) centers on beef short ribs simmered with Korean radish, onions, garlic, green onions, and black peppercorns to develop a nuanced broth. The recipe begins by soaking the ribs to remove blood and impurities, then parboiling to further clean and tenderize the meat. After rinsing, the ribs are simmered with the vegetables and seasonings for about 1.5 hours to extract deep flavor while softening the meat.
The resulting broth is strained and fat skimmed to produce a clear, savory soup. Seasonings like soy sauce, minced garlic, salt, and pepper are added after straining to ensure balance. Optional glass noodles can be soaked and added for texture, and a garnish of thinly sliced cooked egg white and yolk slices offers a delicate finish.
This soup is traditionally served as a nourishing dish, often accompanied by rice and simple banchan (side dishes). Its clear broth and tender rib meat make it suitable for warming meals and special occasions. The combination of ingredients produces subtle umami and hearty depth without heaviness.
Special attention to the rinsing and skimming steps ensures clarity in the broth. Removing excess fat improves the clean finish. The separated egg garnish is cooked gently to maintain texture and delicate shapes. The recipe's time investment rewards with a flavorful Korean classic.
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 black peppercorns whole
- 10 cups water
- 25 g green onions (1 ounce), thinly sliced
- 70 g glass noodles 2.5 ounces), optional, Korean style
SEASONINGS
- 1.5 Tbsp soy sauce or regular kikkoman soy sauce, Korean soup soy sauce
- 1 Tbsp garlic minced
- 2 tsp salt or more to taste, fine sea salt
- black pepper to taste, ground
GARNISH
- 2 egg 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
- One tablespoon equals 15 ml, and one cup equals 250 ml for ingredient measurements.
- Removing membranes from ribs and soaking in cold water helps improve broth clarity and taste.
- Proper rinsing of parboiled ribs and skimming fat during simmering yields a cleaner, less greasy soup.
- Glass noodles are optional and should be soaked before adding to the soup.
- Cooking eggs separately and slicing for garnish adds presentation and texture without overpowering the soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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