Description
Galbitang, or Korean Beef Short Rib Soup, is a clear, hearty broth made by slowly simmering beef short ribs with radish, garlic, and onions. It’s a nourishing and comforting dish perfect for chilly days or when you’re in need of something soothing and deeply flavorful.
Ingredients
Units
Scale
- 2 lbs beef short ribs
- 10 cups water
- 1 Korean radish (mu), peeled and cut into large chunks
- 1 onion, peeled and halved
- 5 garlic cloves
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame oil
- Salt and pepper to taste
- Optional: soy sauce for added seasoning
Instructions
- Soak short ribs in cold water for 30 minutes to remove excess blood. Drain and rinse.
- In a large pot, bring 10 cups of water to a boil. Add short ribs and boil for 5 minutes. Drain and rinse again to remove impurities.
- Refill the pot with fresh water and return short ribs to the pot. Add radish, onion, and garlic. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
- Remove radish and ribs. Slice radish and separate meat from the bones if desired. Strain the broth for clarity.
- Return sliced radish and meat to the strained broth. Season with salt, pepper, and a dash of sesame oil.
- Garnish with chopped green onions before serving.
Notes
- Skimming off foam and fat during simmering keeps the broth clear.
- You can prepare this soup a day ahead—the flavor improves as it rests.
- Serve with rice and kimchi for a complete meal.
Nutrition
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
