Galbitang is the Korean beef short rib soup that shows up at birthday breakfasts, after a long week, or any time someone in the family needs a little extra care.
The broth is clear and deeply savory, the short ribs practically fall off the bone, and a tangle of glass noodles soaks up all that flavor at the bottom of the bowl.
If you have only had galbitang at a restaurant, making it at home might sound intimidating.
It really is not. It just takes a little patience while the ribs simmer low and slow.
This version sticks close to the traditional method you would find in Korean home kitchens: parboiled short ribs, Korean radish, aromatics, and a clean, unfussy broth that lets the beef speak for itself.
If you enjoy short ribs cooked low and slow, you will also love how tender they turn out in my braised short ribs.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 2 hours 15 minutes |
| Total Time | 2 hours 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Galbitang Recipe
Galbitang has a way of feeling both simple and special at the same time.
It is nothing more than beef, water, and a handful of aromatics, yet the result tastes like something you would order at a Korean restaurant for a celebration.
Once the ribs are simmering, the recipe mostly takes care of itself. That makes it a great one for a lazy Sunday.
- Deep, clean beef flavor that comes from slow simmering, not shortcuts
- Only a handful of ingredients, most of which you can find at any grocery store
- Tender, fall-off-the-bone short ribs every single time
- Naturally gluten free and easy to adapt for different diets
- Freezes beautifully, so you can make a big batch and always have soup on hand
- Pairs perfectly with rice and kimchi for a full, comforting Korean meal
It is the kind of soup that tastes like it took all day, because in a way, it did, but almost none of that time is hands on.
If you love cozy, restorative soups, you will also want to try my Korean beef soup, which uses a similar approach with a slightly different cut of meat.
Ingredients
The ingredient list for galbitang is short, but each item plays an important role in building that clear, savory broth.
Look for meaty, well-marbled short ribs and true Korean radish if you can find it, since both make a noticeable difference in the final soup.
- 3 pounds bone-in beef short ribs, flanken cut or English cut, well marbled
- 1 pound Korean radish (mu), peeled and cut into large chunks
- 1 medium yellow onion, peeled and halved
- 1 whole head garlic, halved crosswise
- 6 whole scallions, roots trimmed, plus extra sliced for garnish
- 1 small piece fresh ginger, sliced
- 10 whole black peppercorns
- 12 to 14 cups water
- 4 ounces dangmyeon (Korean sweet potato glass noodles)
- 2 tablespoons Korean soup soy sauce (guk-ganjang), plus more to taste
- Fine sea salt and black pepper, to taste
- 2 large eggs, separated, for egg garnish (optional)
Read Also: Flanken Beef Short Ribs Recipe
Kitchen Equipment Needed
Galbitang does not require anything fancy, but a few good tools make the process much smoother, especially when it comes to keeping that broth clear.
- Large stockpot (at least 8 quarts)
- Fine mesh strainer, for straining the broth
- Cheesecloth, for extra-clear broth
- Sharp chef’s knife and cutting board
- Ladle
- Large mixing bowls for soaking the ribs
My Instant Pot short ribs post is a good place to look if you would rather use a pressure cooker to cut the cooking time down.
Recommended Products for This Recipe
These are the products I personally reach for whenever I make galbitang at home.
None of them are required, but each one solves a specific problem you will run into with this recipe, whether that is finding the right cut of beef or keeping your broth crystal clear.
1. Bone-In Flanken Cut Beef Short Ribs
The cut of beef makes or breaks galbitang, and flanken cut short ribs, sliced across the bone, give you that classic presentation with plenty of meat and marrow in every bowl.
Look for ribs with visible marbling, since that fat renders down and adds richness to the broth as it simmers.
2. Korean Soup Soy Sauce (Guk-Ganjang)
Regular soy sauce will darken and cloud your broth, which is why Korean cooks reach for guk-ganjang instead.
It seasons the soup without muddying the color, which is what gives restaurant-style galbitang that clear, golden look.
3. Enameled Cast Iron Stockpot
A heavy stockpot holds a steady, gentle simmer far better than a thin one, which matters a lot over two hours of cooking.
I like an enameled cast iron pot specifically because it keeps the heat even and does not react with the acidity in the broth.
4. Fine Mesh Skimmer
Skimming the foam and impurities off the top of the broth is the single biggest factor in getting a clear soup, and a proper fine mesh skimmer does this far better than a regular spoon.
I keep one clipped to the side of my pot the entire time the ribs are simmering.
5. Dangmyeon Sweet Potato Glass Noodles
These chewy, translucent noodles are what most Koreans expect to find at the bottom of a bowl of galbitang, and they hold up beautifully in hot broth without turning mushy.
A single bag lasts through several batches of soup, so it is worth keeping in the pantry.
Another favorite: Oven Baked Beef Short Ribs Recipe
Step-by-Step Instructions: How to Make Galbitang
1. Soak the Short Ribs
- Place the beef short ribs in a large bowl and cover completely with cold water.
- Let them soak for at least 1 hour, changing the water once or twice if you have time.
- This step draws out residual blood from the bones, which is one of the biggest reasons restaurant galbitang has such a clean, clear broth.
- If you are short on time, a 30 minute soak still helps, but longer is better.
2. Parboil the Ribs
- Drain the soaked ribs and rinse them well under cold running water.
- Bring a large pot of water to a rolling boil, then add the ribs.
- Boil for 8 to 10 minutes, until you see gray foam and scum rising to the surface.
- Drain the ribs in a colander and rinse each piece individually under cold water, using your fingers to rub off any remaining scum or bone fragments.
- Wash out the pot as well, since any residue left behind will cloud your final broth.
3. Build the Broth
- Return the clean, parboiled ribs to the washed pot.
- Add the 12 to 14 cups of water, enough to fully cover the ribs by a couple of inches.
- Add the halved onion, halved garlic head, whole scallions, sliced ginger, and black peppercorns.
- Bring everything to a boil over high heat, then immediately lower the heat to a gentle simmer.
- Skim off any foam that rises to the top during the first 20 to 30 minutes of cooking.
4. Simmer Low and Slow
- Partially cover the pot and let the broth simmer gently for 1.5 to 2 hours.
- Check occasionally to make sure the liquid stays at a slow simmer rather than a hard boil, which can make the broth cloudy.
- Add the Korean radish chunks during the last 30 to 40 minutes of simmering, so they turn tender without falling apart.
- The ribs are ready when the meat is fork-tender and starting to pull away from the bone.
5. Strain and Season the Broth
- Use tongs to carefully remove the short ribs and radish, and set them aside in a bowl.
- Discard the onion, garlic, scallions, ginger, and peppercorns, since they have already given up their flavor to the broth.
- Strain the remaining broth through a fine mesh strainer, lined with cheesecloth if you want extra clarity, into a clean pot.
- Season the strained broth with the Korean soup soy sauce, then taste and add salt as needed.
- Return the short ribs and radish to the seasoned broth to keep warm.
6. Prepare the Egg Garnish (Optional)
- Separate the 2 eggs into yolks and whites in two small bowls.
- Beat each lightly with a pinch of salt, keeping them separate.
- Heat a lightly oiled nonstick pan over low heat and pour in the egg whites, swirling into a thin layer.
- Cook until just set, then remove and repeat with the egg yolks in a clean, lightly oiled section of the pan.
- Let both cool slightly, then slice into thin strips to use as a garnish.
7. Cook the Glass Noodles
- Soak the dangmyeon in hot water for about 10 minutes, until pliable.
- Drain well and set aside.
- Right before serving, add the softened noodles to the hot broth for 1 to 2 minutes, just long enough to warm through.
- Do not let the noodles sit in the broth too long, or they will turn soft and starchy.
8. Assemble and Serve
- Divide the short ribs, radish, and noodles evenly among 6 serving bowls.
- Ladle the hot broth over each bowl until the ingredients are fully covered.
- Top with sliced scallions and the julienned egg garnish, if using.
- Serve immediately with a bowl of steamed rice and a side of kimchi.
You might also enjoy: Beef Bone Broth Soup
Tips for The Best Galbitang
A few small details separate an average pot of galbitang from a truly great one, and most of them come down to patience rather than technique.
- Do not skip the soaking and parboiling steps, since they are the real key to a clear broth
- Keep the broth at a gentle simmer, not a rolling boil, once the aromatics go in
- Season with salt at the end rather than the beginning, since the broth reduces and concentrates as it cooks
- Chill leftover broth overnight and skim off the solidified fat for a lighter, cleaner soup
- Buy short ribs with visible marbling, since leaner cuts turn out drier and less flavorful
- Add the noodles only right before serving so they do not turn mushy in the pot
These same principles carry over well if you decide to try my kimchi stew next, since both dishes rely on a well-built base of aromatics.
Serving Suggestions
Galbitang is traditionally served as a full meal on its own, paired with steamed rice on the side rather than mixed directly into the soup.
A few well-chosen side dishes round it out even further.
- A bowl of steamed short grain rice
- Fresh or fermented kimchi
- Pickled radish (danmuji) for a crunchy, tangy contrast
- A simple fried rice on the side if you want something heartier
- Extra chopped scallions and cracked black pepper at the table
- A small dish of soy sauce for dipping the meat separately
Variations of Galbitang
While the traditional clear version is the one most people picture, galbitang has a few well-known variations that are worth trying once you have the base recipe down.
- Spicy galbitang, finished with gochugaru (Korean chili flakes) for heat
- Instant Pot or pressure cooker version, which cuts the simmering time roughly in half
- Extra vegetable version, with added carrots or Korean radish greens for more texture
- Rice-added galbitang, where cooked rice is added directly to the bowl instead of served on the side
- Short rib and oxtail combination for an even richer, more gelatinous broth
Read Also: Beef Sinigang Recipe
Storage and Reheating
Galbitang stores exceptionally well, which makes it a great candidate for batch cooking on a weekend.
- Refrigerate the broth and meat separately from the noodles for up to 3 to 4 days
- Store cooked noodles in their own container, since they will continue to absorb broth and turn mushy if left together
- Freeze the broth and short ribs together in an airtight container for up to 2 months
- Thaw frozen galbitang overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium-low heat, and add fresh noodles only when reheating a single portion
- Avoid boiling the broth hard when reheating, since it can turn cloudy
This same make-ahead approach works nicely for wonton soup too, if you like keeping a rotation of freezer-friendly soups on hand.
Nutritional Facts
These figures are estimated per serving, based on a recipe that yields 6 servings, and will vary depending on the exact cut of beef and how much visible fat you trim before serving.
- Calories: approximately 420 kcal
- Protein: approximately 32 grams
- Fat: approximately 25 grams
- Carbohydrates: approximately 15 grams
- Fiber: approximately 2 grams
- Sodium: approximately 950 milligrams
- Cholesterol: approximately 130 milligrams
Another favorite: Chicken Sinigang Recipe
Health Benefits of Key Ingredients
Beyond how comforting it tastes, galbitang brings a genuine nutritional upside to the table thanks to its short ingredient list.
Slow-simmered beef bones and connective tissue release collagen into the broth, which many people associate with joint and skin support.
- Beef short ribs provide a substantial amount of protein along with iron and zinc
- Korean radish is a good source of vitamin C and has a mild, natural diuretic quality
- Garlic and ginger both bring anti-inflammatory compounds to the broth
- Scallions add vitamin K along with a fresh, sharp bite that balances the richness of the beef
- Bone broth in general is often credited with supporting gut and joint health, thanks to the collagen and minerals released during long simmering
Read Also: Miso Soup Recipe
FAQs About Galbitang
1. What is the difference between galbitang and galbijjim?
Galbitang is a clear, brothy soup, while galbijjim is a thicker, soy-based braise with a much more concentrated sauce.
Both use short ribs, but they are served and eaten in very different ways.
2. Can I make galbitang in an Instant Pot?
Yes, a pressure cooker can cut the total cooking time down significantly, usually to around 45 minutes of pressure cooking after parboiling.
The broth will still taste rich, though a stovetop simmer tends to produce a slightly clearer result.
3. Why is my galbitang broth cloudy instead of clear?
Cloudy broth almost always comes down to skipping the soaking and parboiling steps, or letting the broth boil too hard once the aromatics are added.
Straining the finished broth through a fine mesh strainer also helps remove any remaining impurities.
4. What cut of beef should I use for galbitang?
Bone-in short ribs are traditional, either flanken cut, sliced thin across the bone, or English cut, with a single bone per piece.
Look for ribs with good marbling, since the fat renders into the broth and adds flavor.
5. Is galbitang the same as seolleongtang?
They are related but different soups. Seolleongtang is made from beef bones and tends to have a milky white broth, while galbitang uses short ribs and produces a clear, golden broth.
Read Also: Pho Recipe
Galbitang
Ingredients
- 3 pounds beef short ribs bone-in, flanken cut or English cut, well marbled
- 1 pound Korean radish mu, peeled and cut into large chunks
- 1 medium yellow onion peeled and halved
- 1 head garlic halved crosswise
- 6 scallions roots trimmed, plus extra sliced for garnish
- 1 small piece fresh ginger sliced
- 10 black peppercorns whole
- 14 cups water 12 to 14 cups, enough to cover ribs by a couple of inches
- 4 ounces dangmyeon Korean sweet potato glass noodles
- 2 tablespoons Korean soup soy sauce guk-ganjang, plus more to taste
- fine sea salt to taste
- black pepper to taste
- 2 eggs separated, for egg garnish (optional)
- steamed short grain rice
- kimchi fresh or fermented
- pickled radish danmuji, for serving (optional)
- soy sauce for dipping the meat separately (optional)
Equipment
- Large stockpot At least 8 quarts
- Fine-mesh strainer For straining the broth
- Cheesecloth For extra-clear broth (optional)
- Sharp chef’s knife
- Cutting board
- Ladle
- Large mixing bowls For soaking the ribs
- Nonstick pan For egg garnish (optional)
- Fine Mesh Skimmer Optional but recommended
- Enameled cast iron stockpot Alternative to regular stockpot (optional)
Method
- Place short ribs in a large bowl, cover with cold water, and soak for at least 1 hour, changing the water once or twice. Drain and rinse well.
- Bring a large pot of water to a rolling boil, add ribs, and boil for 8-10 minutes until scum rises. Drain, rinse each rib individually, and wash the pot clean.
- Return ribs to the clean pot, add water, onion, garlic, scallions, ginger, and peppercorns. Bring to a boil, then lower to a gentle simmer and skim off any foam for 20-30 minutes.
- Partially cover and simmer for 1.5 to 2 hours. Add Korean radish during the last 30-40 minutes. Cook until meat is fork-tender and pulls away from the bone.
- Remove ribs and radish, discard aromatics, and strain broth through a fine mesh strainer. Season with Korean soup soy sauce and salt to taste. Return ribs and radish to the broth.
- Separate eggs, beat whites and yolks separately with salt. Cook each in a nonstick pan over low heat in a thin layer until set. Cool and slice into thin strips.
- Soak dangmyeon in hot water for 10 minutes until pliable, then drain. Add to hot broth for 1-2 minutes just before serving to warm through.
- Divide ribs, radish, and noodles among 6 bowls. Ladle hot broth over top. Garnish with scallions and egg strips. Serve immediately with rice and kimchi.
Nutrition
Notes
- Do not skip the soaking and parboiling steps – they are essential for a clear, clean broth.
- Keep the broth at a gentle simmer, not a rolling boil, to prevent cloudiness.
- Season with salt at the end, not the beginning, since the broth reduces and concentrates during cooking.
- For a lighter soup, chill leftover broth overnight and skim off the solidified fat.
- Choose short ribs with visible marbling for the richest flavor and tender texture.
- Add the glass noodles only right before serving to prevent them from turning mushy.
- Make it spicy: finish individual bowls with gochugaru (Korean chili flakes) to taste.
- For an Instant Pot version, pressure cook for about 45 minutes after parboiling.
- Store broth and meat separately from noodles in the refrigerator for up to 3-4 days.
- Freeze the broth and short ribs together in an airtight container for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Galbitang is one of those recipes that rewards a little patience with a whole lot of comfort.
Once you taste that clean, savory broth against tender short ribs, you will understand why this soup holds such a special place in Korean home cooking.
Give it a try this weekend, and let me know in the comments how your galbitang turned out.
If you make it, I would love to see it, so feel free to share a photo with me.
Recommended:
- Slow Cooker Short Ribs Recipe
- Beef Short Rib Tacos Recipe
- Asian Beef Noodle Soup Recipe
- French Onion Beef Short Rib Soup Recipe
- Lemon Chicken and Rice Recipe
