Galbitang (Beef Short Rib Soup)

Galbitang is a traditional Korean soup made with beef short ribs, Korean radish, and aromatics simmered together to create a clear, deeply flavorful broth. This nourishing dish is known for its clean taste and comforting qualities, making it a popular meal for both everyday dining and special occasions.

Why You’ll Love This Recipe

Galbitang is a timeless comfort food that delivers rich, beefy flavor without being heavy. The long, slow simmering process results in tender meat and a soothing broth that feels both hearty and light. It’s perfect for cold weather, recovery meals, or simply when you’re craving something warm and wholesome. Plus, it’s versatile and easy to make in large batches for meal prepping.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef short ribs
• Korean radish (mu) or daikon
• Onion
• Garlic cloves
• Ginger slices
• Scallions (white parts for broth, green parts for garnish)
• Soup soy sauce
• Salt and pepper
• Starch noodles (dangmyeon), optional
• Egg, optional for garnish

Directions

1. Soak the ribs
   Place the beef short ribs in a large bowl of cold water. Soak for about 1 hour, changing the water several times to remove excess blood.
2. Parboil the ribs
   In a large pot, bring water to a boil. Add the soaked ribs and boil for 5 to 10 minutes. Drain and rinse the ribs under cold water to remove impurities.
3. Make the broth
   Return the cleaned ribs to a large pot. Add enough water to cover along with onion, garlic, ginger, and white parts of the scallions. Bring to a boil, then reduce to medium-low heat. Skim off any foam and simmer for 1.5 to 2 hours until the meat becomes tender.
4. Add the radish
   Peel and cut the radish into thick chunks. Add it to the soup and simmer for another 30 minutes, until the radish is soft and translucent.
5. Season the soup
   Remove the aromatics from the pot. Season the broth with soup soy sauce, salt, and pepper to taste.
6. Optional additions
   Soak starch noodles in warm water for about 20 minutes, then drain and add them to the soup for the last few minutes of cooking. You may also prepare a thin omelette, slice it into strips, and use it as a garnish.
7. Serve
   Ladle soup into bowls, ensuring each serving has meat and radish. Garnish with chopped scallion greens and egg strips if desired. Serve with steamed rice and side dishes.

Servings and Timing

• Servings: 4
• Preparation Time: 30 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 3 hours

Variations

• Spicy version: Add Korean chili flakes (gochugaru) or chili oil for a mild heat.
• Herbal twist: Include dried jujubes or ginseng for added depth and nutrition.
• Vegetable additions: Add mushrooms, carrots, or leeks for more complexity.
• Clearer broth method: After simmering, strain the broth and reheat it with only the radish and beef for a more refined finish.

Storage/Reheating

• Storage: Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze for up to 1 month. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat. Add a bit of water if the broth has thickened.

FAQs

What type of beef is best for Galbitang?

Beef short ribs are traditional for their flavor and tenderness after long cooking. Bone-in ribs are preferred for a richer broth.

Can I make Galbitang in advance?

Yes, it’s ideal for making ahead. The flavors deepen after resting, and excess fat can be skimmed off once chilled.

Is it necessary to parboil the ribs?

Yes, parboiling removes blood and impurities, helping achieve a clean-tasting, clear broth.

What can I substitute for Korean radish?

Daikon is the closest substitute and works well in both flavor and texture.

Can I use a pressure cooker?

Yes, a pressure cooker can reduce the simmering time significantly while still yielding tender meat and a flavorful broth.

Do I need to use soup soy sauce?

Soup soy sauce adds a lighter and more savory note compared to regular soy sauce. If unavailable, use a small amount of regular soy sauce with salt.

Are starch noodles required?

No, they’re optional. They add a chewy texture but the soup is delicious without them.

Can I make this soup spicy?

Yes, adding chili flakes or gochujang can introduce a spicy element while maintaining the essence of the dish.

How do I serve Galbitang?

Serve it hot with a side of rice and kimchi for a balanced, traditional Korean meal.

Can children eat Galbitang?

Absolutely. Its mild and clear broth is suitable for all ages, including children and the elderly.

Conclusion

Galbitang is a beloved Korean soup that showcases the elegance of simple ingredients prepared with care. The tender beef, sweet radish, and clear broth come together in perfect harmony to create a dish that’s both comforting and nourishing. Whether served as a special treat or a soothing meal on a quiet evening, this recipe is a timeless staple that brings warmth to the table.

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