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Galbitang Recipe

Galbitang

iamwinfred
Galbitang is a classic Korean soup that delivers deep, savory comfort with every spoonful. This recipe stays true to the traditional home-style method with parboiled short ribs, Korean radish, and a clean, unfussy broth that lets the beef speak for itself. Perfect for special occasions or any time you need a little extra care, this soup simmers low and slow until the ribs are fall-off-the-bone tender.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Main Course, Soup
Servings 6
Calories 420 kcal

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)

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)

For Serving

  • steamed short grain rice
  • kimchi fresh or fermented
  • pickled radish danmuji, for serving (optional)
  • soy sauce for dipping the meat separately (optional)

Instructions
 

  • 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.

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.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 15gProtein: 32gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 11gCholesterol: 130mgSodium: 950mgPotassium: 490mgFiber: 2gSugar: 3gVitamin A: 2IUVitamin C: 15mgCalcium: 6mgIron: 18mg
Keyword beef short rib soup, galbitang, Korean short ribs, Korean soup, slow simmered beef soup
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