Print

Short Rib Soup – Galbitang Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/short-rib-soup-galbitang-recipe/