Short Rib Soup - Galbitang
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Short Rib Soup - Galbitang
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Korean Beef Short Rib Soup or Galbitang is so warming, deliciously rich and satisfying. So simple and easy to make. You just need time.
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Ingredients
- 1.5 lb beef short ribs
- 10 cup water
- 1 yellow onion with skin on (if it’s organic)
- 2 green onions or 1 korean leek (대파) for stock
- 2 green onions or 1 korean leek (대파), sliced for garnish
- 2 thick slices of ginger
- 3-4 dried or fresh green onion roots (optional)
- 1/2 medium size radish , cut into quarter thin slices
- 2 Tbsp chopped garlic or 5-6 whole cloves
- 1 Tbsp guk ganjang (soy sauce for soup)
- 1 1/2 tsp Sea Salt (Trader Joe's)
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Instructions
- Soak short ribs in cold water to draw out blood from the meat. Soak for 1 hour. *If you don't want to wait, you can flash boil it, discard the liquid and boil again with fresh water added.
- Prepare one whole yellow onion with skin on.
- Prepare cut ginger, chopped garlic, 2 whole green onions and green onion roots(optional).
- Add ribs, ginger, green onions, onion and green onion roots and 10 cups of water in a large stock pot and bring to boil on medium high heat.
- Once it starts to boil, lower heat to medium, skim off any brownish foam that accumulates on top. This is necessary if you want a clear soup. It also helps you skim off fat. Here's how much I ended up with after 3 or 4 times of removing foam from the soup.
- SIMMER FOR 1 HOUR uncovered by lowering heat to medium low.
- After simmering for 1 hour, add radish slices.
- SIMMER for 20 MINUTES with radish added.
- Discard all aromatics - everything except radish.
- Season soup with guk ganjang, sea salt and chopped garlic. Simmer for 10 more minutes.
- Serve soup with some freshly sliced green onions, black pepper. With a bowl of rice.
Notes
- If you have good Cabbage (Baechu) Kimchi or Kkakdugi or Seokbakji or Chong Gak Kimchi and some rice, that’s really all you need to make a warm and comforting meal. Sauteed dried anchovies (myeolchi bokkeum) or sauteed dried shrimp(maleun saewoo bokkeum) will be a great addition. Leftover should be refridgerated and can be frozen for later.
Nutrition Information
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Calories
198kcal
(10%)
Carbohydrates
6g
(2%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
58mg
(19%)
Sodium
789mg
(33%)
Potassium
514mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
95IU
(2%)
Vitamin C
11.9mg
(13%)
Calcium
50mg
(5%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 5Serving
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 | 789mg | 33% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 50mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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