Name: Korean Short Rib Soup (Galbitang)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 1 ½ kg beef short ribs, membranes removed; 450 g Korean radish (mu) or daikon, peeled; 1 medium onion, quartered; 2 large scallion whites; 8 cloves garlic, peeled; 3 slices fresh ginger, about 1-inch rounds; 2 tbsp Korean soup soy sauce (guk ganjang) or light soy sauce; Salt and freshly ground black pepper, to taste; 85 g Korean glass noodles (dangmyeon), soaked in warm water for 20 minutes (optional); 2 scallions, finely chopped, for garnish; 2 eggs, yolks and whites separated, cooked into thin sheets, and julienned (optional garnish)

DifficultyBeginner

CategoryBeef, Meat, Soups

Galbitang (갈비탕), or Korean Short Rib Soup, is a clear, nourishing soup traditionally made by simmering beef short ribs with Korean radish, garlic, and other aromatics. It's known for its delicate flavor and is often served during special occasions in Korea.

Yields4 Servings

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

The Soup

1 ½ kg beef short ribs, membranes removed

450 g Korean radish (mu) or daikon, peeled

1 medium onion, quartered

2 large scallion whites

8 cloves garlic, peeled

3 slices fresh ginger, about 1-inch rounds

2 tbsp Korean soup soy sauce (guk ganjang) or light soy sauce

Salt and freshly ground black pepper, to taste

85 g Korean glass noodles (dangmyeon), soaked in warm water for 20 minutes (optional)

2 scallions, finely chopped, for garnish

2 eggs, yolks and whites separated, cooked into thin sheets, and julienned (optional garnish)

Prepare the Ribs

Soak the short ribs in cold water for 30 minutes, changing the water once or twice to remove excess blood.
Bring a large pot of water to a boil. Add the ribs and boil for 5 minutes to remove impurities.
Drain and rinse the ribs under cold water. Clean the pot.

Make the Broth

Return the cleaned ribs to the pot. Add 13–14 cups of water, radish, onion, scallion whites, garlic, and ginger.
Bring to a boil over high heat. Skim off any foam.
Reduce heat to medium and simmer, uncovered, for 30 minutes.

Simmer Until Tender

Remove the radish and set aside. Discard the other vegetables.
Add 2 cups of water to the pot. Cover and simmer for about 1 hour, until the meat is tender.

Finalize the Soup

Slice the cooked radish into thick bite-sized pieces and return to the pot.
Add the soaked glass noodles (if using) and minced garlic. Simmer for another 5 minutes.
Season with soup soy sauce, salt, and pepper to taste.
Skim off any excess fat.

Serve

Ladle the soup into bowls, ensuring each has a portion of ribs, radish, and noodles.
Garnish with chopped scallions and julienned egg strips (if using).
Serve hot with steamed rice and kimchi on the side.

Ingredients