Short Rib Soup – Galbitang Recipe

Introduction

Galbitang, or Korean short rib soup, is a comforting and flavorful broth made by simmering beef short ribs with aromatics and radish. This clear, hearty soup is perfect for chilly days and makes a satisfying meal when served with rice and fresh green onions.

Ingredients

• 1.5 lb beef short ribs
• 10 cups water
• 1 yellow onion with skin on (if 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 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

Instructions

1. Step 1: Soak the short ribs in cold water for 1 hour to draw out blood. Alternatively, flash boil the ribs, discard the liquid, and rinse before proceeding.
2. Step 2: Prepare the yellow onion with skin on, cut ginger, chopped garlic, two whole green onions, and green onion roots if using.
3. Step 3: In a large stockpot, combine the ribs, ginger, green onions, onion, green onion roots, and 10 cups of water. Bring to a boil over medium-high heat.
4. Step 4: Once boiling, lower the heat to medium and skim off any brownish foam and fat from the surface to keep the broth clear.
5. Step 5: Simmer uncovered on medium-low heat for 1 hour.
6. Step 6: Add the radish slices to the pot.
7. Step 7: Continue simmering for another 20 minutes.
8. Step 8: Remove and discard all aromatics including onion, ginger, green onions, and roots, leaving only the radish in the broth.
9. Step 9: Season the soup with guk ganjang, sea salt, and chopped garlic. Simmer for 10 more minutes.
10. Step 10: Serve hot, garnished with freshly sliced green onions and a sprinkle of black pepper. Enjoy with a bowl of steamed rice.

Tips & Variations

• For a richer flavor, flash boil the ribs twice before simmering to remove impurities and excess fat.
• You can substitute Korean leek (대파) with regular green onions if unavailable, but the leek adds a unique depth.
• Add sliced shiitake mushrooms or glass noodles for extra texture and flavor.
• Use homemade guk ganjang or a low-sodium soy sauce to control saltiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the meat and radish. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beef cuts for Galbitang?

Short ribs are preferred for their flavor and tenderness, but you can use other beef bones or shank cuts. Keep in mind cooking times may vary.

How do I keep the soup broth clear?

Skimming off foam and fat that rise during boiling is key to a clear broth. Avoid stirring too vigorously once boiling and skim regularly.

Short Rib Soup – Galbitang Recipe

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Galbitang, or Short Rib Soup, is a comforting and clear Korean beef soup made by simmering beef short ribs with aromatic vegetables and radish. This hearty soup is known for its rich, savory broth and tender meat, traditionally served with sliced green onions and rice for a satisfying meal.

• Author: mia
• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Meat and Broth

• 1.5 lb beef short ribs
• 10 cup water
• 1 yellow onion with skin on (if organic)
• 2 green onions or 1 Korean leek (대파) for stock
• 3–4 dried or fresh green onion roots (optional)
• 2 thick slices of ginger

Vegetables

• 1/2 medium size radish, cut into quarter thin slices
• 2 green onions or 1 Korean leek (대파), sliced for garnish

Seasonings

• 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)

Instructions

1. Soak short ribs: Soak the short ribs in cold water for 1 hour to draw out blood from the meat. Alternatively, flash boil the ribs, discard the liquid, and then begin the soup preparation for a quicker process.
2. Prepare aromatics: Use the whole yellow onion (with skin if organic), cut ginger slices, chopped garlic, two whole green onions, and optionally green onion roots for the stock.
3. Boil ingredients: Place the short ribs, ginger, green onions, onion, green onion roots, and 10 cups of water in a large stock pot. Bring to a boil over medium-high heat.
4. Skim foam and fat: Once boiling, reduce heat to medium. Skim off any brownish foam that accumulates on top to ensure a clear broth and reduce fat content.
5. Simmer uncovered: Lower heat to medium-low and let the soup simmer uncovered for 1 hour to develop rich flavors.
6. Add radish: After the hour of simmering, add the thin quarter slices of radish to the soup.
7. Continue simmering: Simmer for an additional 20 minutes with the radish in the pot.
8. Remove aromatics: Discard all aromatics except the radish to clean up the broth.
9. Season the soup: Add guk ganjang, sea salt, and chopped garlic to the soup. Simmer for another 10 minutes to incorporate the seasonings.
10. Serve: Ladle the soup into bowls, garnish with freshly sliced green onions and black pepper. Serve hot accompanied by a bowl of rice.

Notes

• Soaking or flash boiling short ribs helps remove excess blood and impurities, resulting in a clearer broth.
• Skimming foam during boiling is essential for a clean, clear soup.
• Using organic onions with skin adds depth and color to the broth.
• Guk ganjang is a light Korean soy sauce specifically designed for soups; regular soy sauce may alter the flavor.
• Adjust salt to taste depending on your soy sauce saltiness.
• The soup is traditionally served with rice to balance the savory broth.

Keywords: Galbitang, Korean short rib soup, beef soup, comforting Korean soup, Korean cuisine